키친툴 KitchenTool

Questions asked about brands carried by KitchenTool and their answers. Sources are linked to each answer.

IgamonoKitchenToolIGA-6

Why do I need to do the 'seasoning (nun-meogim)' mentioned in the instructions of a newly purchased earthenware pot?

When you see instructions advising you not to use a new earthenware pot right away but to season it first, you may wonder why this preparation is necessary.

hmmm editorial answer

Seasoning is a conditioning process that fills the fine pores of clay earthenware with the starch from rice water or porridge to help prevent broth from absorbing or leaking.

Retailer product page ↗[이가모노] 가마도상 (4size)₩149,000

Retailer product page ↗[이가모노] 클래식 찜뚝배기 - 리프트 포함₩134,000

IgamonoKitchenToolIGA-5

What role does the 'radium-based ore' mentioned in the doenjang earthenware pot description play?

When you encounter an unfamiliar material like ore in the description of a cooking vessel, you become curious about its purpose. You ask this when you want to confirm why mineral components were added to the inside of the earthenware pot.

hmmm editorial answer

Igamono explains that radium-based ore is coated on the inside of the earthenware pot so that negative ions are continuously emitted.

Retailer product page ↗[이가모노] 된장 뚝배기 (2size)₩149,000

IgamonoKitchenToolIGA-4

Unlike regular earthenware pots, what difference in cooking does the notice stating 'heating an empty pot' is possible make?

Since typical ceramic cookware is prone to cracking when placed on fire without moisture, dry heating is generally avoided. This question is asked to find out what kind of cooking methods the 'heating an empty pot' labeling on the roast earthenware pot actually enables.

hmmm editorial answer

It allows for roasting or stir-frying dishes by heating only the pot without moisture, and expands the cooking range as even the lid can be used over direct heat.

Retailer product page ↗[이가모노] 로스트 뚝배기₩239,000

IgamonoKitchenToolIGA-3

Looking at Igamono cookware, the bottoms of the pots and pans are made thick; what is the reason for this?

From the rice cooker Kamadosan to the gambas pan and handled bowl, the bottom parts of several products are commonly molded thick, which makes me wonder what purpose this finish serves.

hmmm editorial answer

It is to craft the ceramic bottom that comes into direct contact with fire thickly, gathering heat in one place and helping the warmth linger for a long time even after cooking.

Retailer product page ↗[이가모노] 가마도상 (4size)₩149,000

Retailer product page ↗[이가모노] 감바스팬Sold Out

Retailer product page ↗[이가모노] 내열 손잡이볼₩27,000

IgamonoKitchenToolIGA-2

How can the steam plate included in the steam donabe be used besides for steamed dishes?

There are times when you might wonder about other uses for a plate that appears to be an accessory exclusively for steamed dishes. This question seeks to confirm whether it can be used differently depending on the season or table setting.

hmmm editorial answer

If you fill the bottom of the main body with ice and place the plate on top of it, it can be used as a cold vessel that keeps cold foods, like sashimi, freshly served.

Retailer product page ↗[이가모노] IH 프리미엄 찜 뚝배기 - 소₩385,000

Retailer product page ↗[이가모노] 클래식 찜뚝배기 - 리프트 포함₩134,000

IgamonoKitchenToolIGA-1

After using a light-colored earthen pot, hairline cracks and dark marks show through on the surface. Is it defective?

After cooking food with a light-colored earthen pot, fine cracks and scorching marks appeared on the outer surface, causing concern over whether there is a defect with the vessel.

hmmm editorial answer

For earthen pots coated with a light glaze, the glaze has high transparency, making it a natural phenomenon for scorching and crack marks within the clay from cooking to show through to the outside.

Linked product ↗[이가모노] 멀티 뚝배기 세트 - 찜플레이트, 리프트 포함₩126,000