• ###8"
  • ###8"
  • ###8"
  • ###8"
  • ###8"
  • ###8"
  • ###8"
  • ###8"
  • ###9"
  • ###9"
  • ###9"
  • ###9"
  • ###9"
  • ###9"
  • ###9"
  • ###9"
  • ###10"
  • ###10"
  • ###10"
  • ###10"
  • ###10"
  • ###10"
  • ###10"
  • ###10"
  • ###11"
  • ###11"
  • ###11"
  • ###11"
  • ###11"
  • ###11"
  • ###11"
  • ###11"
    • ###8"
    • ###8"
    • ###8"
    • ###8"
    • ###8"
    • ###8"
    • ###8"
    • ###8"
    • ###9"
    • ###9"
    • ###9"
    • ###9"
    • ###9"
    • ###9"
    • ###9"
    • ###9"
    • ###10"
    • ###10"
    • ###10"
    • ###10"
    • ###10"
    • ###10"
    • ###10"
    • ###10"
    • ###11"
    • ###11"
    • ###11"
    • ###11"
    • ###11"
    • ###11"
    • ###11"
    • ###11"

    Japanese Carbon Steel Deep Skillet

    Vendor: Taroyaki
    Save $10
    $99.00 $109.00
    Size: 8"
    Free Shipping for orders over $99
    Share to:

    Taroyaki Deep Frying Pan

    99.88% pure iron, forged in Niigata since 1940. No synthetic coating. Built for real searing.

    What Sets Taroyaki Apart

    • 360° nitrided carbon steel — hardens the iron itself for natural rust resistance, no synthetic coating, no PFAS. Season it once, and the surface develops a nonstick finish that keeps improving with every cook.
    • Splatter-guard glass lid — watch the sear happen while hot oil stays contained.
    • True flat bottom — oil gathers, not scatters.
    • One 5-minute routine, not days of seasoning — a quick oil-warming step before your first cook.
    • Genuinely lightweight — starting at 0.56kg, light enough for everyday use.
    • Cylindrical Paulownia wood handle — shaped for real flipping and tilting.

    Compatible with gas, induction, electric, and open flame.
    View Full Details
    • ###8"
    • ###8"
    • ###8"
    • ###8"
    • ###8"
    • ###8"
    • ###8"
    • ###8"
    • ###9"
    • ###9"
    • ###9"
    • ###9"
    • ###9"
    • ###9"
    • ###9"
    • ###9"
    • ###10"
    • ###10"
    • ###10"
    • ###10"
    • ###10"
    • ###10"
    • ###10"
    • ###10"
    • ###11"
    • ###11"
    • ###11"
    • ###11"
    • ###11"
    • ###11"
    • ###11"
    • ###11"
    1 / 1

    Media content list

    Add some description here

    • No Coating. No PFAS. Just Iron.

      Forged from Brazilian iron ore

    • JAPANESE 360° NITRIDING

      Naturally Nonstick, Rust-Resistant — 0.003mm precision texture, 16-hour 600°C nitriding

    FAQs

    Find quick answers to common questions

    Before You Buy

    1. Is this pan really made in Japan?

    Yes. This pan is manufactured in Niigata, Japan — a region with six generations of ironworking craft dating back to 1940.
    2. Is carbon steel the same as cast iron?

    No. Carbon steel is thinner, lighter, and made by pressing or spinning sheet metal, while cast iron is thicker and made by pouring molten metal into a mold. Carbon steel heats faster and weighs noticeably less for the same size.
    3. Is this pan nonstick without a coating?

    Yes — but not instantly. The 0.003mm micro-sand surface texture created during nitriding helps oil bond to the pan during seasoning, which is what creates the nonstick effect. There's no synthetic coating and no PFAS involved — just iron and oil, developing a surface that improves the more you cook with it.
    4. Can I use this carbon steel pan on an induction stovetop?

    Yes — this pan has a flat bottom, making it compatible with standard flat induction cooktops. When using induction, preheat on low-medium heat, add oil before further heating, and avoid prolonged dry heating (heating the empty pan for extended periods without oil or food).
    5. What size carbon steel frying pan should I buy?

    The 10-inch is the most popular everyday size, suited for 2-3 servings. The 8-inch works well for solo cooking, and the 11-inch is better for family-size meals.

    First Use

    1. Do I need to season this pan before using it?

    No traditional multi-day seasoning ritual is required. The nitriding treatment gives the pan its rust resistance and release properties from the start.

    Just one simple 5-minute oil-warming routine before your first cook.
    2. How do I season this pan before first use?

    1. First, wash the inside and outside of the frying pan (you can use detergent).

    2. Wipe off any moisture and evaporate the water over low or medium heat.

    3. Pour oil into the pan until it reaches about one-third of the way up the sides, and heat on low heat for about 5 minutes.

    4. Turn off the heat and return the oil to a container such as an oil pot.

    5. Use kitchen paper or similar to wipe the oil remaining inside the pot evenly over the surface of the pot.

    6. After use, wash the pot thoroughly with hot water, heat it over low or medium heat, and completely remove any moisture.

    That's it — about 5 minutes, once, and the pan is ready to cook. See more details.

    Care & Maintenance

    1. Will this pan rust?

    The 360° nitrided surface resists rust significantly better than untreated carbon steel. Dry it after washing and it will hold up for years.
    2. Is this pan safe with acidic foods like tomatoes or citrus?

    Because there is no fragile seasoning layer to strip on day one, occasional acidic cooking is more forgiving than with traditionally seasoned carbon steel pans — though prolonged contact with acidic ingredients can still wear down the seasoning over time, so it's best to avoid long simmers.

    Purchasing & Support

    1. How fast is shipping and delivery?

    Orders ship within 1–2 business days, and delivery typically takes 2–7 business days.
    2. Do you offer bulk or corporate purchasing options?

    Yes, Taroyaki provides special pricing and packages for business or team orders.

    Can’t find your answer?

    Feel free to reach out to us!

    Related Products

    You may also like

    Find Your Size

    • 8"

      Perfect for solo mornings

    • 9"

      Your weeknight go-to for one or two.

    • 10"

      The everyday all-rounder.

    • 11"

      Built for the whole table.