Millio 20cm Free-Forged Outdoor Pan

This pan is handcrafted by agricultural tool blacksmiths from Yasuda Seisakusho.
It is a fully handmade frying pan, forged freely from a single piece of red-hot iron using traditional hammering techniques.

The Millio pan is solid, highly practical, and extremely durable.
Each finished piece carries unique character, showcasing the distinctive texture and charm of handcrafted work.
The surface is heat-treated with oil to create a protective layer that prevents rust and sticking.
By heating the pan to 500 - 600°C before applying oil, a stronger film is formed - making the pan resistant to warping even when exposed to open flames during outdoor use.

When cooking at high temperatures, the surface develops a golden-brown sear while the inside remains juicy and tender, thanks to the pan’s excellent heat retention.
This type of pan is versatile and especially well-suited for a wide range of outdoor cooking applications.

Pre-use Instructions

1. Heat the pan to remove the anti-rust coating

• Place the pan on a stove and turn on low heat to gradually heat the surface, helping to burn off the anti-rust coating.

Note: The handle will become hot - please use caution when handling.

• After a short while, smoke will begin to rise from the surface. When the coating has fully burned off, the smoke will gradually disappear.
• If needed, adjust the pan’s position to ensure all areas are properly heated and the coating is completely removed.

(Completion sign: When the smoke stops, the coating has been fully eliminated.)

• The surface will turn black - this is a natural oxide layer formed as the iron oxidizes. It’s completely normal and not a problem.

Note: Do not overheat the pan, as it may warp. Stop heating as soon as the smoke disappears.

2. Apply oil to build a protective layer

• Use kitchen paper or a soft cloth to spread a thin layer of oil across the surface of the pan.
• Once oiled, allow the pan to cool, then repeat the heating and oiling process. This helps the oil penetrate and form a stronger protective coating.
• Before cooking, you may sauté some leftover vegetables to remove any remaining metallic odor.

Pro tip:

• Use fast-drying oils such as sunflower oil or perilla oil. These oils dry quickly in air and form a durable protective film - ideal for this purpose.
• Avoid using non-drying oils like olive oil, as they are less effective at forming a stable coating.