eNZO Iron Frying Pan 26cm – Made in Japan

A premium Japanese-made iron frying pan designed for proper browning, searing and high-heat cooking. Its broad cooking base, deeper sides and solid 2.0mm iron construction make it ideal for steak, fish, vegetables, gyoza, fried rice and everyday family meals.

Suitable for both gas and IH/induction cooktops.

Product description

The eNZO Iron Frying Pan 26cm is made for cooks who want strong heat performance and a cooking surface that improves with regular use.

The 2.0mm iron body holds heat well, helping the pan remain hot when ingredients are added. This makes it particularly useful for searing meat, browning fish and cooking vegetables quickly without losing too much heat from the pan. Wahei Freiz designed this range with steak cooking in mind, but the roomy 26cm size also makes it a practical everyday frying pan.

Instead of using a conventional pressed shape, the pan is formed using a spinning process. This creates a broad cooking base and steep sides, giving larger ingredients more direct contact with the pan while helping keep food and sauces contained.

The handle combines natural beech wood with a stainless-steel flat bar. It has a clean, refined appearance while being shaped for a comfortable grip. The eNZO range is developed around the specialist metalworking traditions of Tsubame-Sanjo, Japan.

Unlike a conventional synthetic non-stick pan, this iron pan develops its cooking surface through oil seasoning and regular use. It requires a little more care, but it rewards you with better browning, strong heat performance and a pan that can be maintained over many years.

Why you’ll like it

• Made in Japan
• Roomy 26cm cooking size
• 2.0mm-thick iron base
• Broad cooking surface for better contact with food
• Deeper sides help contain ingredients and sauces
• Excellent heat retention for browning and searing
• Natural beech-wood handle
• Stainless-steel handle connection
• Suitable for gas and IH/induction cooktops
• Cooking surface becomes better conditioned with regular seasoning

Best for

• Steak and other cuts of meat
• Fish and seafood
• Stir-fried vegetables
• Fried rice and noodles
• Gyoza and dumplings
• Eggs once the pan is properly seasoned
• Pan-frying and sautéing
• Everyday family cooking

Product details

Brand: eNZO
Manufacturer: Wahei Freiz
Model: EN-010
Product: IH-Compatible Iron Frying Pan
Pan size: 26cm
Overall dimensions: Approx. 47 × 26.5 × 9cm
Weight: Approx. 1.1kg
Body material: Iron
Base thickness: Approx. 2.0mm
Surface: Interior and exterior silicone-resin coating
Handle: Natural beech wood with stainless-steel flat bar
Cooktop compatibility: Gas and IH/induction
Country of origin: Japan
Lid: Not included

These specifications are based on Wahei Freiz’s official EN-010 product information.

Before first use

Wash the pan thoroughly and dry it completely.

Oil-seasoning is recommended before the first cook:

1. Heat the clean pan over medium heat for approximately 2–3 minutes, or until completely dry.
2. Turn off the heat and add enough neutral cooking oil to coat the inside generously.
3. Warm the oil over low heat for approximately three minutes.
4. Turn off the heat and carefully remove the excess oil.
5. Use paper towel to spread the remaining oil over the cooking surface.

Take care during this process, as both the pan and oil will be hot.

Wahei Freiz recommends this initial oil-seasoning process to create an oil layer that helps protect the iron and reduce sticking.

Cooking tips

Preheat the pan before adding ingredients. An iron pan that has not been heated properly is more likely to stick.

During the first few uses, cook with a little more oil while the seasoning develops.

For particularly delicate or sticky foods, you can perform a quick oil return before cooking:

1. Preheat the pan.
2. Add a generous amount of oil and allow it to warm.
3. Pour the excess oil into a heat-safe container.
4. Add the amount of oil needed for the recipe and begin cooking.

Remove food shortly after cooking rather than leaving it sitting in the pan for an extended period. These steps help the surface become better conditioned with continued use.

Care instructions

For normal cleaning, wash the pan while it is still warm using hot water and a tawashi or kitchen brush.

The manufacturer recommends avoiding detergent for routine cleaning because it can remove the oil seasoning. When detergent is needed for stubborn residue, dry the pan thoroughly and repeat the oil-seasoning process.

After washing:

• Dry the pan immediately
• Heat it gently until all remaining moisture has evaporated
• Wipe a very thin layer of cooking oil over the inside
• Store in a dry place

Do not soak in water.
Do not put it in the dishwasher.
Do not store it while wet.
Do not leave cooked food in the pan for long periods.

About the protective coating

The pan has a silicone-resin coating on its interior and exterior to help protect the iron against rust before and during its early use.

This is not a permanent conventional non-stick coating. It may gradually wear away as the pan is used. The manufacturer confirms that this is normal and is not a product fault.

The pan may also darken, develop cooking marks or change colour as the oil seasoning builds. These changes are expected with iron cookware.

Grandpa Chen’s note

This is the one to choose when browning matters.

The broad base gives steak, fish and vegetables more contact with the hot iron, while the deeper sides give you enough room for fried rice, noodles and everyday stir-frying.

It is not a maintenance-free non-stick pan. Wash it, dry it and lightly oil it properly, and it will become easier and more rewarding to cook with over time.