Crafted by agricultural tool blacksmiths.
This is a completely handmade extra-thick solo iron plate.

A square shape that can be baked in a variety of ways.
It was made by free forging by hammering red-hot iron.

millio extra thick solo iron plate is 8mm thick, strong, highly functional and extremely durable. Each finished product has a different expression, and the texture that is unique to handmade products is attractive. The surface is baked in oil to create a ``film'' that prevents rust and burns. Since it is heated to a temperature of 500 to 600 degrees and then coated with oil, a stronger film is created, resulting in an iron plate that will not warp even when used roughly over an open flame. The more you use it, the more the oil will get used to it, and even if it gets burnt, you can clean it by polishing it, so you can use it for a long time. When cooked at high temperatures, the surface is browned and the inside is plump and juicy, and has excellent heat storage and heat retention properties.
The size is 15 x 15 cm square. It's the perfect size for grilling meat for one person. It can also be used for single burner or BBQ Teppanyaki. The handle can be removed to make it more compact.

Check amenoma !

A popular item for rugged solo campers. No problem if you have this! ``Meat is so delicious,'' I muttered to the night sky. The extra-thick 8mm heat retention ability produces unbelievable juiciness. Compact because the handle can be removed. However, it is quite heavy. The oil will splatter, but it's because the meat is delicious. Let's be patient♪

Before use (seasoning)

1

Bake over low heat to remove surface rust preventive paint, etc. Please note that the handle will become hot. After a while, smoke will appear. The smoke will gradually disappear as the anti-rust paint comes off. Reposition the pot if necessary and remove the anti-rust paint. (If the smoke stops coming out, it is proof that the rust has been removed.) The surface of the main body will turn black, but this is not a problem as it is an ``oxide film'' formed by oxidation of iron.
Caution: If you overcook it, it will become distorted, so stop cooking when there is no more smoke.

2

Apply oil using kitchen paper. If you let it cool down and then air-bake it again and wipe it with oil, the oil will be absorbed. Stir-frying the food with vegetable scraps etc. before cooking will remove the iron smell.
※one point! Use drying oil such as ``sunflower oil'' or ``perilla oil.'' We recommend it because it hardens in the air and forms a solid oil film. Olive oil, which is a non-drying oil, does not form an oil film. Please be careful.