GOOD FINDS

Category: Japanese Kitchen Tools

Simple and well-made kitchen tools from everyday life in Japan.

  • How to Care for a Cast Iron Pan

    Washing the pan with water and a natural fiber brush.

    Cast iron pans have been used for centuries — long before modern coatings and special treatments existed.

    They are often thought to be difficult to maintain — easily rusted, hard to clean, and requiring special treatment after every use.

    In reality, their care is quite simple once you understand a few basic routines. This is how I care for mine.

    Transfer the food shortly after cooking

    Leaving food in the pan for too long can make it more prone to rust, especially when the dish contains acid or salt.

    Wash the pan with water and a brush

    Cast iron pans are generally washed without detergent.
    This helps the surface gradually build its natural oil layer over time.

    Instead of a sponge, a scrubbing brush or a traditional tawashi works better for removing residue. Unlike coated pans, cast iron has no surface treatment to protect, so you can scrub it firmly without worry.

    If food is badly stuck or there is stubborn residue, add some water and bring it to a boil. Let it sit for a moment to loosen the residue, then scrub it away.

    I use a karukaya brush for everyday washing.
    You can read more about it here.
    → Karukaya: A Simple Brush for Cast Iron

    That said, if you are concerned about oil buildup, washing occasionally with a small amount of dish soap is fine.
    The oil layer, once properly formed, is more resilient than it might seem.
    → Why My Iron Pan Is Turning Black

    Dry the pan thoroughly

    After washing, wipe away the moisture with a paper towel or place the pan over heat to evaporate any remaining water.

    If wiping leaves dark marks on the paper towel, it’s simply iron and oil from the surface — nothing harmful.

    Apply oil when necessary

    Because the pan is generally washed without detergent, oil gradually settles into the surface over time. Even if you occasionally wash it with detergent, the pan will still continue to develop seasoning through regular cooking and heating. For this reason, there is no need to apply oil after every use.

    However, if the pan will not be used for a long period, apply a thin layer of oil before storing to help prevent rust.

    Burn off stubborn residue

    If stubborn residue remains even after scrubbing with a natural brush, place the pan on the stove and heat it for about 10 minutes. Use moderate heat so the pan does not smoke excessively.
    This burns off the stuck residue.

    After letting the pan cool slightly, scrub it with a copper or stainless steel scrubber.

    If Rust Appears

    If reddish-brown rust appears on the surface, scrub it off with a copper or stainless steel scrubber.
    Wash the pan thoroughly, dry it completely, and apply a thin coat of oil and heat the pan to re-season.
    The pan can still be used — rust does not mean the pan is ruined.

    Closing

    Over time, these small routines simply become part of cooking.

    The pan slowly builds its surface, and before long, it becomes a tool you reach for without thinking.

    Quiet, simple cookware meant to stay in the kitchen for years.

  • Why Food Sticks to Cast Iron Pan— And How to Prevent It

    Why Food Sticks

    Food sticks when the pan isn’t preheated enough or when there isn’t enough oil. Without enough heat, food bonds to the surface before it has a chance to set. Too little oil exposes the metal, making sticking more likely.

    The Shield — Heat and Oil

    The foundation of cast iron cooking is the shield — keeping food from bonding directly to the metal surface. Heat and oil create it together.

    A properly preheated pan instantly sears and sets the surface of the food the moment it makes contact. Oil gets between the food and the pan, preventing direct contact. Neither works alone — only together do they form the shield.

    Heat the pan until just before it starts to smoke — if you see a faint wisp, lower the heat slightly — then add the oil. When the pan is properly preheated, the oil spreads quickly and smoothly. That’s a sign the temperature is right.

    Protein vs. Carbs — Different Behavior

    Food behaves very differently in a cast iron pan depending on what you’re cooking.

    Protein

    Protein contracts as heat gets through. Even if it sticks at first, it will usually release on its own as the surface sets — as long as the shield is working. Patience is key.

    If it still sticks, add a small splash of water, cover with a lid, and let the steam help release it. If needed, turn off the heat and wait. Don’t force it.

    Carbs

    Starch gelatinizes when exposed to heat and moisture, bonding to the surface of the pan. Unlike protein, the more heat and moisture it gets, the more it sticks.

    The shield alone isn’t enough. Two more things are needed.

    Moisture Management — Maintaining the Shield
    Too much moisture lowers the pan’s temperature and weakens the shield. Keep the surface of the food as dry as possible. Get this wrong, and even the right tool won’t be able to help.

    The Right Tool — The Spear
    To release carbs that have bonded to the pan, a thin, rigid stainless steel turner is the tool for the job. Silicone is too soft and lacks a sharp edge. Wood is hard but too thick. Neither can cut through the bond between the food and the pan.

    Breaking In and Oil Priming

    For a new pan, it helps to do an initial oil treatment. Heat a generous amount of oil in the pan, swirl it to coat the entire surface, then pour the excess back into an oil pot. Oil priming before cooking works the same way. It creates an even film of oil across the surface and helps prevent sticking. I only did this in the early days.

    It doesn’t have to be perfect. What matters is building up layers over time through regular use.

    Closing

    Cast iron isn’t difficult. The basics are heat, oil, and a little patience.
    For carbs, moisture management and the right tool matter just as much. Once you understand how different foods behave, cast iron becomes much easier to use.

    Related Articles

    → River Light Cast Iron Pan from Japan — A Simple Pan I Keep Using
    → How to Care for a Cast Iron Pan
    → How to Cook Gyoza in a Cast Iron Pan — Why It Sticks and What to 　Do About It
    →How I Made Fried Rice in a Cast Iron Pan — What Gyoza Taught Me


  • Karukaya Brush for Cast Iron Pans — A Natural Scrubber from Japan

    karukaya tawashi brush for cast iron pan

    A traditional brush used in everyday Japanese kitchens.

    Cooking with cast iron is simple, but cleaning can be a little confusing. Food can stick, using metal scrubbers can damage the surface, and using a sponge on a hot pan can cause it to burn, melt, or release a chemical smell.

    That’s where a brush like this becomes useful.

    What is a Karukaya brush?

    A karukaya brush is made from the roots of a grass plant and shaped into a slim, stick-like scrubber.
    Because the fibers are firm but not abrasive, it removes residue without stripping the seasoning too aggressively.

    Since it doesn’t absorb oil, it works well for cleaning and doesn’t feel sticky after washing.

    It also dries quickly after use, making it clean and easy to handle.

    Size and Design

    Two sizes are available, both comfortable to hold even for smaller hands.

    As the tips wear down or start to feel worn, the wire binding can be removed and the fibers can be trimmed slightly to continue using it.

    It also has a loop, so it can be hung to dry — a small detail that keeps it clean.

    Key details

    • Made in Japan
    • Stick shape
    • 100% natural plant fibers — firm but not abrasive
    • Doesn’t absorb oil easily
    • Dries quickly after use

    A few small notes on using it

    For cast iron, I mostly just use water and the brush — soap only when I really need it.

    One of the biggest advantages is that it can be used while the pan is still hot. Unlike a sponge, it doesn’t burn, melt, change shape, or release strange smells. The stick shape also keeps hands at a safe distance from the heat.

    At first, some fibers may come loose, but this settles down over time.

    After use, I usually rinse it in warm water, shaking it lightly to release anything caught between the fibers.

    Where to Buy

    Available on Amazon US. → karukaya brush on Amazon

    Related Articles

    → A Cast Iron Pan for Everyday Cooking
    → River Light Iron Frying Pan Review — A Japanese Pan I Keep Using
    → Why Food Sticks to Cast Iron Pan — And How to Prevent It
    → How to Care for a Cast Iron Pan

    Closing

    If you cook with cast iron, having a brush like this makes daily cleaning much easier.
    This is the one I use in my own kitchen.


  • River Light Iron Frying Pan Review — A Japanese Pan I Keep Using

    The River Light cast iron pan is a Japanese-made iron frying pan designed for everyday use. Simple, durable, and made to last.

    Why I Chose River Light

    I started looking for a new pan when I began to worry about PFAS — chemicals used in non-stick coatings that have raised concerns about health and the environment.

    That’s when I came across River Light.
    What drew me to the brand was their approach to materials.
    They use steel made by Japanese steelmakers, with strict checks on raw materials, and that kind of transparency felt trustworthy.

    The reviews backed that up, with many people pointing to its rust resistance and durability, which is what made me choose it.
    And in all the time I’ve been using it, it has never rusted.

    Key Details

    Made in Japan
    Each pan is made in River Light’s own factory in Japan, with care from skilled craftsmen.

    Materials
    Uses steel manufactured by Japanese steelmakers only, with strict control over the raw materials used.

    Rust-resistant
    Thanks to a special heat treatment, it is far more resistant to rust than ordinary iron pans, even without coating.

    Easy to start using
    No initial high-heat burning process needed. After simple oil seasoning, it can be used right away.

    Made to last
    The pan itself is solidly made, and the handle and fixing parts can be replaced if they wear out.

    Handle
    The wooden handle fits comfortably in the hand and stays cool during cooking.

    Size
    Available in multiple sizes. I use the 26cm.

    Heat sources
    Compatible with all heat sources, including IH.

    What It’s Like to Use

    crispy chicken thigh in cast iron pan

    It’s heavier than a non-stick pan, and it takes a little longer to heat up.
    But once it’s hot, it holds heat well and distributes it evenly, so cooking becomes quicker.
    Even at higher temperatures, the wooden handle stays cool, so there’s no need for oven mitts.

    More than anything, what surprised me most was the difference in how the food turned out.
    I noticed it most in simple dishes.

    Stir-fried vegetables turn out crisp and fragrant, chicken develops a golden, crispy surface while staying juicy inside, and eggs come out soft. Fish also turned out clean in flavor, without that strong fishy taste, even when I used frozen fish.

    I’m not sure if it’s the material itself, but food cooked in this pan seems to taste a little richer — there’s a depth to it that I don’t quite get with other pans.

    What I Learned About Using It

    At first, things did stick.
    The key was preheating — heating it until it was just about to smoke. Once I got the hang of that, it stopped sticking and became much easier to cook with.

    If you’ve struggled with sticking, you can read more here:
    → Why Food Sticks to Cast Iron — And How to Prevent It

    Slid right off

    I also realized I was being too gentle when washing it, trying not to scratch the surface. Because of that, some residue remained, and those areas became more prone to burning.

    After changing how I cared for it — using a natural fiber brush and occasionally burning off residue — sticking became less of an issue, and it’s been easier to keep the pan clean.

    If you’re interested, you can read more here.
    → How to Care for a Cast Iron Pan

    Where to Buy

    → River Light Cast Iron Pan on Amazon

    Related Articles

    → A Cast Iron Pan for Everyday Cooking
    → Why Food Sticks to Cast Iron — And How to Prevent It
    → How to Care for a Cast Iron Pan
    → Is Tamagoyaki (Japanese Rolled Omelette) Difficult with a Cast 　　Iron Pan?

    Closing

    It’s not the easiest pan to use — but it’s one you grow into.
    And over time, it becomes a pan you keep reaching for.

  • A Cast Iron Pan for Everyday Cooking

    Crispy, juicy chicken — cooked in a cast iron pan.

    For a long time, I used non-stick pans.
    They were lightweight, required little oil, and were easy to use without much care.
    However, over time, I began to question using them.
    One of my concerns was PFAS — a group of chemicals used in non-stick coatings that has raised questions about long-term health and environmental impact.
    I’m not saying non-stick pans are dangerous, but for something I use every day, I wanted to feel more comfortable.
    I eventually chose a cast iron pan.

    Why Cast Iron

    With a cast iron pan, I can cook over high heat without worrying about the coating wearing out. It’s durable and can be used for many years.

    At first, I chose it simply for how it felt to use, but after using it, I noticed a difference in how the food turned out.

    A cast iron pan retains heat well, so even after adding ingredients, the temperature doesn’t drop much, and food browns evenly. Vegetables stay crisp, and meat develops a nicely browned surface while remaining juicy inside.
    This difference is especially noticeable in simple dishes.

    I’m not sure if it’s the material itself, but food cooked in a cast iron pan seems to taste a little richer — there’s a depth to it that I don’t quite get with other pans.

    The pan I’ve been using is the River Light iron frying pan.
    → River Light Cast Iron Pan on Amazon

    Getting Used to It

    With cast iron, proper preheating is important.
    If the pan isn’t hot enough, food tends to stick, especially protein.
    But over time, a natural layer of oil builds up on the surface, making the pan easier to use.

    → Why Food Sticks to Cast Iron Pan— And How to Prevent It

    Care

    Wash with water and scrub with a tawashi.
    It’s usually washed without detergent, which helps avoid removing too much of the oil layer.

    → How to Care for a Cast Iron Pan

    Just water and a karkaya brush — nothing else.

    Related Articles

    → River Light Iron Frying Pan Review — A Japanese Pan I Keep Using

    → Is Tamagoyaki (Japanese Rolled Omelette) Difficult with a Cast Iron Pan?

    → Why Food Sticks to Cast Iron Pan— And How to Prevent It
    → How to Care for a Cast Iron Pan

    Closing

    It takes some getting used to — but once you do, it’s a pan for life.