Is the Kotobuki 410-647 takoyaki pan painted (like other cast iron takoyaki pans on Amazon e.g., TBT3), or is it bare, unseasoned cast iron?
1795460
This takoyaki pan is not painted and it's bare but the small handle is very hot though
1882266
this set has no teflon... I own these items. All the cast iron item from Le Creuset are not teflon... the steel fry pans that state non-stick might be teflon.
46468
It came cast iron grey, but I bought a can of high temp black paint for it. And it is time to recoat BTW the cover has already failed, but any $20.00 small BBQ grill cover will work just fine.
228661
Yes Kai does make a "Wasabi" series without any coating but its about $30 or more. I also own this knife plus have several colored knives and none have ever shown any chipping let alone peeling nor have I ever heard of it before. No dishwasher right?
1960721
Cast iron only in my opinion. I wouldn't chance ruining a $90 pan with it...soak it in hot water for 20 minutes.
2063837
It is coated with wax to protect from rusting during shipment. It is definitely cast iron, and beside being a bit rough in its casting (which is typical today), it is a pretty nice wok. When I received mine, I cleaned off the wax with soap and a brush, coated with some coconut oil, and seasoned it in the oven for several hours. Then I coated it again, and seasoned it one more time. I have had this for about a year, and am absolutely satisfied with its performance. I have used stainless steel woks in the past, and I would consider this a nice upgrade from that. The only downfall is it can be pretty heavy just to handle with one arm. It is coated with wax to protect from rusting during shipment. It is definitely cast iron, and beside being a bit rough in its casting (which is typical today), it is a pretty nice wok. When I received mine, I cleaned off the wax with soap and a brush, coated with some coconut oil, and seasoned it in the oven for several hours. Then I coated it again, and seasoned it one more time. I have had this for about a year, and am absolutely satisfied with its performance. I have used stainless steel woks in the past, and I would consider this a nice upgrade from that. The only downfall is it can be... » Read More It is coated with wax to protect from rusting during shipment. It is definitely cast iron, and beside being a bit rough in its casting (which is typical today), it is a pretty nice wok. When I received mine, I cleaned off the wax with soap and a brush, coated with some coconut oil, and seasoned it in the oven for several hours. Then I coated it again, and seasoned it one more time. I have had this for about a year, and am absolutely satisfied with its performance. I have used stainless steel woks in the past, and I would consider this a nice upgrade from that. The only downfall is it can be pretty heavy just to handle with one arm. « Show Less
1809723
My All-Clad stays in the closet. I was very disappointed in this nearly $100.00 pan. I only use cast-iron skillets that are non-stick after 30-100 years of use. Lodge makes carbon steel pans that ,once seasoned, offer good non-stick surfaces. You treat them just like cast-iron. I have 40 year old Revereware that works much better than this All Clad. Sorry, but this pan did not work for me and I wish I had my money back. I haven't used non-stick pans for years as any non-stick surface will wear. If I was going to get one, it would be the one that America's test kitchen recommends, a Wear-Ever.
2053120
Do some research on Zojirushi products and you will find that in every case the non-stick coating is a titanium ceramic compound. The typical coating in frying pans is Teflon. Thanks for trying to spread FUD (Fear, Uncertainty, Doubt) on a good product. How ignorant.
1470828
There are no coatings on it. It's plain black cast iron. I seasoned mine three times before I used it and nothing stuck and it cleaned up easily.
104056
From what I can tell it's both. It's heavy enough to make me think cast-iron, but it has a non-stick finish.
2022184
I have the exact same problem Tina is reporting with flaking. Pan is brand new L4LP3. Never heated above 350 degrees F. After second use black flakes that look like paint chips come off and embed in the food. In addition, when I wipe the surfaces of the pot, black flakes come off. This cannot be seasoning. This looks like paint chips. Can someone help me understand this? Internet is loaded with reports of similar flaking on cast iron products. If this were the seasoning coming off, that should not be black?
234251
It was a cast iron, and used out of the box and it works great. So far anything it has been used for has not stuck. You just have to clean it the way the instructions say. Would recomend to buy it .
1918952
it is cast iron. for stove top and cooking works fine once it has been seasoned. I use it to cook rice on the wood stove.
1043103
It's cast iron coated in enamel just like the pots. The difference is that the skillet is fired at a much higher temperature giving it a black surface versus the cream surface if the pots. However, you cannot use tomatoes or other acidic ingredients in the skillet, because it will ruin the coating that will eventually form from use.
1316087
This appears to be the heavy cast iron grate and if so, should not be flaking black paint off. It's not painted. What I do is use a cheap grade of spray oil such as Pam, etc. and I keep it sprayed before use and after use. It's just like an iron skillet. Before turning burner on, I have a steel brush that I go over the grate with just to knock the burned residue off. It really stays clean and with the spray oil, it does not show rust.
1445281
No its not cast iron if you go to the bottm page it will tell you what its made , light and it cooks great
50352
No, mine is stainless steel, not cast iron. Works well though, and I just put it in the dishwasher when done.