Cast Iron Frypan with Cast Iron Handle
The cast iron cookware is perfect for all top of stove cooking, such as Gas, Electric, Ceramic, Induction, Solid Fuel appliances. with minimal care you should enjoy a lifetime of cooking enjoyment. Seasoned—meaning it needs to be re-coated to create a stick-resistant surface and guard against rust.
- pre-seasoned surface is ready to use
- Cast Iron handle with eyelet for hanging, Bonus Handle Mitt
- pouring spout for draining fat and excess cooking fluids
- efficient heating qualities
Size available in: Diameter 15.5cm, 19.5cm
- Wash the cookware with warm, soapy water and a stiff nylon brush. Rusty? Scrub it with steel wool. Rinse and dry thoroughly.
- Apply a thin, even coating of vegetable oil to the entire surface of the pan (inside and out) using a paper towel. Set pan aside.
- Place aluminum foil on the bottom rack of your oven to safeguard it from oil drips. Heat oven to 350°F.
- Place the pan upside down on the top rack of the oven. This will allow the oil to drip down and coat the entire pan. Leave the pan in the oven to “bake” for one hour.
- Turn off the oven and let the pan cool in the oven, or remove it with mitts and place it on a wire rack to cool for an hour. Store your newly re-seasoned pan uncovered in a dry place.
My quick way of maintaining cast iron: wash it (anyway you like) ->dry it by reheat on the fire -> apply a thin layer of cooking oil -> reheat it on the fire again until it starts to smoke a bit. Done!
Pre-seasoned cookware instructions:
Initial use only requires hot rinse to remove any dust. Rinse thoroughly and dry completely. Soap is not recommended on pre-seasoned Cast Iron. Occasional re-seasoning is required to maintain a non-stick surface. If soap is accidentally used, you will need to re-season immediately. this surface allow the food to cook more evenly, with less sticking from the moment you put it in the plate.