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Mar 18, 2013 04:21 PM

Komin Cast Iron

If any has any of the Komin pieces, please post thoughts on your experiences with it.


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  1. Silicone coating? Wonder what that is.

    1 Reply
    1. re: dixiegal

      I've been eyeballing those pieces in the WS catalog but I had completely missed the fact that they have a silicone coating. I am so glad I saw this because I have no interest in paying that much for any cookware with a silicone coating. Thx!

    2. I am reviving this post. I went to Williams Sonoma and saw the Komin Cast iron fry pan. It is indeed very thin and very light. It is lighter than my DeBuyer ForceBlue frying pan, and much lighter than my cast iron skillet. It is also a piece of attractive cookware. I know some people really like cast iron cookware except for the heavy weight. If so, the Komin cast iron cookware series may worth looking into.

      As you can see, the product description states that it is a "cast iron with nonreactive black matte silicon coating."

      Whenever you read a cookware is coated with "silicon", 99% of the time, it is really the misspell of "silicone" -- which is another nonstick coating beside Teflon (PTFE).

      Except, I don't think this is the case. I think it is really coated with silicon, not silicone.

      Here are a few reasons. First, if it is really coated with silicone, then it should have been advertized as a non-stick cookware. It didn't. In fact, it has been stated that these Komin cookware needed to be seasoned.

      Second, silicone has a low temperature limit. No temperature limit has been mentioned for the Komin.

      Third, silicone is soft and should not be used with metal utensils. This is also not mentioned.

      All of these suggest that the Komin cookware are coated with silicon (possibly silicon dioxide). If so, it is really more like enameled cast iron.

      1 Reply
      1. re: Chemicalkinetics

        Now that a year has passed since your post, do you have anymore info on this coating? W&S discontinued it. Do they know something they're not telling us?

      2. I purchased the Komin fry pan and grill pan on sale and I could not be happier. I recently installed a new range with a ceramic stovetop and my old cast iron cookware wasn't a good match for it. Neither were some of the ceramic coated pans I tried. Komin seems made to order for modern stovetops. The bottom is the perfect size for my burners. The pans truly are at least half as heavy as cast iron but I would say they cook even better. They heat up fast, retain the heat, and cook very evenly. They are super easy to clean, partially because of the lighter weight, but possibly also because of the coating that has been discussed here. You can't see or feel the coating, so it's definitely not silicone, but as another poster noted, must be "silicon" or some kind of very thin almost enamel-like sealant to help prevent rust and make it easier to clean. I can't think of any reason why they would be discontinued, except that perhaps they are ahead of their time and people are too skeptical to try them. Buy the fry pan and see what you think. I love the grill pan too, but stopped short of buying the more expensive dutch oven, although the lid/trivet design is intriguing. I cook a lot and I'm kind of a purist - I refuse to use non-stick coatings or microwaves - and these are my new go-to pans. If they had a larger fry pan I could throw everything else out, but for now I've supplemented with a smaller size steel wok with a long handle. Hope this helps.

        2 Replies
        1. re: eWolf

          How long have you had your Komin pan? Most of the complaints I have read is that the silicon chipping off thus they don't last forever.

          1. re: eWolf

            thank you. I have a pan and used it twice. Fish came out great. How do you think its best to clean it? Besides soap and water and a rough sponge, not sure if I can use brillo.

          2. "Japanese industrial designer Komin Yamada takes cast-iron cookware to an innovative new level with a sleek, lightweight fry pan that's exceptionally responsive to heat."

            If I want something that is exceptionally responsive to heat then I'll buy something made of really thin stainless steel or buy a carbon steel pan. Cast iron SHOULDN'T be exceptionally responsive to heat. It should be slow to heat up but then maintain that heat.

            I made soup in an enameled dutch oven a little while back. I got the stuff to a simmer and turned the heat all the way down. It just kept simmering without the worry of scorching/burning on the inside bottom of the pan.