Please note: for all orders placed after 12pm (Monday - Friday) a further day must be added to all expected delivery dates. All orders placed on Friday (post 12pm) and Saturday / Sunday will not be dispatched until the following Monday (excluding bank holidays).
Small Cast Iron Pan/Skillet
Dimensions: Length 30.5cm, Width 17.5cm and Depth 4.2cm
Our range of cast iron pans/skillets are the ideal outdoor or indoor cooking accessory. From frying an egg to making a succulent roast dinner, our pans are the perfect addition to your kitchen. Whilst being extremely versatile allowing you to fry, grill and bake, they are also suitable for use on induction, electric and gas cooker tops, barbeques and gas boiling rings.
When using our cast iron pans, it is vital that you season the pan before the first use. This seasoning prevents the pan from rusting and forms a natural non-stick layer. To season your pan, first wash your cookware with hot, soapy water and then dry it thoroughly. Then take a cloth and using vegetable oil, rub the entire surface of the pan before heating in the oven for around an hour on 175°C. Once heated, remove the pan and allow to cool completely on a safe surface. You may repeat this process if necessary.
After each use, it is important to clean your pan properly to extend its life and avoid removing any of its seasoning. The first thing to note is that it is important not to soak the pan or leave it in water as this may cause rust. Once the pan has cooled down, ideally still slightly warm, wash by hand using hot water and a sponge or cloth. Never use soap or a harsh brush as this can strip the pan’s seasoning. If there is any food residue left in the pan after it has been cleaned, try boiling some water in the pan to loosen it. To dry the pan, place it in the oven on a low heat, or thoroughly towel dry it. Most importantly, once the pan has been cleaned and dried, a coat of oil needs to be applied to the inside of the pan using a cloth. You can rub off any excess oil with a cloth or paper towel.
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