River Light Iron Frying Pan, Extreme Japan, 10.2 inches (26 cm), Induction Compatible, Made in Japan, Wok

This River Light iron frying pan has truly revolutionized my cooking experience. The “Extreme Japan” series lives up to its name, offering exceptional quality and performance. The 11.0-inch (28 cm) size is perfect for everyday cooking, and the induction compatibility is a huge plus. Made in Japan, this wok exudes craftsmanship and durability. What truly sets this pan apart is its ability to develop a beautiful patina over time, enhancing its non-stick properties naturally. It heats up quickly and evenly, making it ideal for high-heat cooking and achieving perfect sears. Cleaning is a breeze, and with proper care, this pan will last a lifetime.

I just attached the photo of my 5-year-old 28cm stir fry pan.There are numbers of 1 star reviews but just disregard them.Tons of burnt oil stuck on the surface means your heating power during cooking is eccessive or you are not washing thoroughly enough after use. Use dish soap and steel scrub in need to get rid of them. Tons of food stuck on the surface means your pre-heating before each use is not sufficient or you touched the food before it is cooked enough. Like this, there are a few tips & some skilled needed for steel pans.When it comes to this particular product, this is great and also the manufacturer is very reputable in Japan where I'm from. It is a bit pricey but the product is great.

Here is the translation:This river light pan is not heavy and can be easily handled with one hand. I followed the instructions to season it, and after cooking, wash it only with hot water—being careful not to use detergent—which effectively achieves a non-stick result. The most reassuring part is that it has no coating at all!

Needs to be taking very good care of it

I’m absolutely furious with this purchase. I bought this River Light Iron Frying Pan (28cm, induction compatible, made in Japan) just TWO MONTHS ago. I expected high-quality Japanese craftsmanship, but what I got was a complete embarrassment of a product.After only a few weeks of normal use—always dried immediately, seasoned properly, never exposed to water for long—this pan developed dozens of tiny pits all over the surface. And guess what? They’re rusting. Not one or two—dozens. Tiny rust craters forming everywhere like a metal disease. This isn’t “natural patina.” This is straight-up poor casting, terrible quality control, and a total lack of accountability from the manufacturer.This pan was supposed to be durable, reliable, and well-made. Instead, it looks like a cheap knockoff that was rushed through production without a second glance. I feel completely ripped off. The price point is absurd for something that starts falling apart in under 60 days.And let’s be clear: this isn’t user error. I’ve owned and maintained cast iron and carbon steel for years. I know how to take care of cookware. This is a manufacturing flaw, plain and simple.Shame on River Light for putting this out and calling it “Extreme Japan.” The only thing extreme here is the level of disappointment. Avoid this pan unless you want to spend good money on a rusting, pitted mess.

This 28 cm Wok is not too heavy and can be used with one hand. When I used this wok to stir-fry or stew, the food turned out to be delicious due to the relationship of heat conduction. In addition, because it is an iron wok, iron can be naturally ingested with each use. Therefore, the cooked vegetables may turn blackish. Wash the wok with detergent, then apply oil to spread it over the entire surface before using it. After use it, wiping off the moisture with a paper towel, then soaked some oil with a napkin or something for the inside of the wok. If you do this kind of work, it seems that you can use wok forever.

This frying pan is what you needed! Wonderful design and great built quality! I would recommend this pan to all my friends!

Very good product. I bought several different wok thru out the year and this is the keeper. It will take some effort to maintain it and you’ll need some knowledge on how to use this type of cookware to avoid food from sticking. If you are willing to take some time to learn and adapt this is a great wok