STEKA PAN

By working with solid, uncoated material and a construction that allows for long-term use, the pan is made to be used, maintained, and kept. Surfaces will change. Traces of use will appear. These are not imperfections, but a natural continuation of the object’s life.

There is no coating. The cooking surface is raw, allowing direct contact between material and ingredient. This makes it possible to develop fond — the caramelized base that forms during cooking — and to build deeper flavors over time.

The pan requires attention. It responds to heat, to timing, to technique. It does not aim to make cooking effortless, but more engaging. What it offers in return is control — and the possibility to develop both flavor and skill over time.

This project began not with a product, but with a shared intention.

Rather than designing another piece of cookware, the aim was to rethink what such an object could be — how it could move between environments, and remain relevant over time.

Together with Mozambique, we explored the idea of creating tools that do not belong to a single context. Objects that can be used in the kitchen, but just as naturally over open fire. Not defined by one function, but shaped to work across many.

From our side, the process was rooted in Scandinavian design thinking. A focus on clarity, proportion, and reduction — where each element is considered, and nothing is added without purpose.

STEKA is designed not only for everyday cooking, but also for serious cooking where control, heat retention and versatility matter.

The body and handle are cast in solid aluminum. This provides the heat retention needed for proper searing, while remaining significantly lighter than traditional cast iron. The entire surface heats evenly and responds quickly to changes in temperature.

For this recipe development, we worked with chef Kohei Horiuchi, Grand Prix winner of RED U-35 2021, known as the RED EGG, who runs an auberge in the northern foothills of Mount Fuji.

The recipes were created to make full use of STEKA’s characteristics. One pan. A complete sequence of cooking. Searing, simmering and steaming — covering the situations in which STEKA is designed to perform.

In developing the recipes, the starting point was to understand the characteristics of the pan itself, and then consider how people would use it in real situations. The chef reflected each use case into the dishes: cooking at home, using the pan outdoors, making a dish that can be completed in one pan, and using the removable handle to place the pan in the oven for long cooking.

We asked chef Horiuchi about the background to the recipe development, the qualities of uncoated cookware, and how STEKA can be used in the home kitchen.

Read the interview

STEKA’s octagonal form is not only a design choice. It is a manufacturing challenge.

Unlike round cookware, the octagonal form requires additional precision in both casting and finishing. More edges. More processes. More judgement at every stage.

The pan is shaped through gravity die casting, CNC machining, hand finishing and specialist polishing. Although it is cast aluminium, the tolerances are kept as tight as possible. The lid and handle were prototyped repeatedly until the fit was right.

Each pan is made in a Japanese aluminium casting factory with over a century of experience. The process depends not only on machinery, but on long experience, intuition and delicate skill. Every piece is made with time, care and the involvement of skilled craftsmen.

At the current production capacity, output is limited to 10 pans per day.

Aluminum Cast STEKA Lid — sold separately.

With its balanced weight and excellent sealing performance, the STEKA Lid locks in heat and enhances the natural flavors of ingredients.

The textured underside features a self-basting design that continuously circulates moisture, helping dishes cook more evenly and develop richer flavor.

It is equally suited for steaming, braising, and Dutch oven-style cooking.

EXPLORE RECIPES

ハンドルを取り付ければフライパンとして、ハンドルを外せば両手鍋のように使用できます。

家庭用コンロや焚き火での調理に加え、ハンドルを外した状態でオーブンにも入れることができます。使用する場所や調理方法が変わっても、道具としての意味が失われないかたちを目指しました。