Description

Cast iron is considered one of the best materials for the manufacture of pans and pots since it is extremely heat resistant and practical, does not emit toxins, preserves the heat for a long time and serves for decades.

The design is very practical and pragmatic - especially the removable handle.

Cast iron frying pan holds the temperature really well, and heats up quickly and evenly throughout the whole area - ideal dor steaks, fish, bacon, and other frying ideas

No dishwasher - hand wash only, no scourers, and don't ever leave to dry. Wipe to dry straight away, and then cover with oil before putting away.
As long as you follow these simple rules, it will last a lifetime.

These Options are Available:

• Size 22-28 cm Removeable Pan
• 24-28 cm With Glass Lid
• 24-28 cm Glass Lids Only 

Seasoning:

Traditional cast-iron skillets do not emerge from the box with a nonstick surface. That comes with seasoning, or coating the skillet with cooking oil and baking it in a 180 °C oven for an hour. You will reinforce the nonstick coating every time you heat oil in the skillet, and you can hasten the process by seasoning as often as you like. To prevent rusting, dry the skillet thoroughly with a towel (or heat it on a stove) and immediately coat the cooking surface with cooking oil.

Cleaning:

For best results, rinse the pan with hot water immediately after cooking. If you need to remove burned-on food, scrub with a mild abrasive, like coarse salt, and a nonmetal brush to preserve the nonstick surface; you can also use a few drops of a mild dishwashing soap every once in a while. If the pan gets a sticky coating or develops rust over time, scrub it with steel wool and reseason it. To prevent rust, dry the skillet thoroughly and lightly coat the cooking surface with cooking oil. Cover with a paper towel to protect it from dust.