Description:
This cast iron griddle pan is ideal for home and outdoor cooking. Its large, flat circular surface offers ample space for searing steaks, making pancakes, roasting vegetables, and more—ideal for serving multiple people at once. The thick cast iron construction ensures even heat distribution and excellent heat retention, preventing hot spots and burning while locking in flavour. Sturdy curved handles on both sides provide a secure, comfortable grip for safe handling. Three detachable legs offer stable support, allowing direct use over charcoal without a stove—great for camping or backyard barbecues. Compatible with gas, electric, and induction cooktops and open flame, it brings delicious meals anywhere.
Features:
- [Durable Construction]: Made from premium cast iron for durability, excellent heat conduction, and superior heat retention.
- [Slightly Raised Rim Design]: Helps contain oils and juices to prevent spills and improve cooking safety.
- [One-Piece Seamless Build]: The pan and handles are cast as a single unit for strength and long-lasting use.
- [Portable Design]: Legs easily remove for compact storage and convenient transport to campsites or picnics.
Specifications:
Overall Dimension: 41cm W x 34cm D x 27cm H
Colour: Black
Material: Cast Iron
Shape: Round
Handles Included: Yes
Removable Legs: Yes
Oven Safe: Yes
Compatible with: gas stove, induction cooktop, ceramic cooktop, open flame
Package Contents:
1 x Griddle Pan
1 x User Manual
Package Specifications:
Package Dimensions (WxDxH): 40 x 40 x 6cm
Gross Weight: 4.7kg
Notes:
-Cast-iron pans get extremely hot, so always use pan mitts or pan holders when handling them.
-Avoid exposing a hot cast-iron pan to cold water or vice versa, as this can cause the pan to crack. Allow it to cool gradually before cleaning it.
-Make sure there is no water left in the pan when you are done cooking or washing it.
-Despite efforts for accuracy, there may be some reasonable error due to manual measurement.
-Actual product colours may vary due to monitor settings & lightings.
Instructions for Use and Care:
-Must be seasoned before its use: In the initial stage of use, try to cook ingredients that contain fat, and try not to cook ingredients with a lot of starch. After a "seasoning" period, you can cook freely. The pot will become increasingly oily with long-term use. Moisturizing, yes, keep well—the effect is better than non-stick pans, and food can be chosen delicious at your fingertips.
-First, clean the pot's body with warm water and a soft brush. Do not use tools like steel wool for the first cleaning. Open the cooker immediately after cleaning, so otherwise, it is easy to rust.
-Put the clean pot on the heat source to dry it, and prepare some pork meat with skin. Place the fat meat in the pot, set the heat to low, then wipe the pot with the fat meat, clean every inch, and wait until it can be removed after draining the fat.
-Remove the remaining oil, rinse the pot with hot water, and repeat the second step three or four times. Finally, wash the pot and put it on the fire to dry. Drip two spoons of vegetable oil and dry over low heat.
(Animal fat can also be substituted for vegetable oil.)
Pay special attention during use:
-If black powder falls during cleaning and initial use, it is just a layer of carbonized vegetable oil and contains no harmful substances, so don't worry.
-If the rust is caused by improper use and maintenance, please clean the rusty spots in the pot body, and it will be restored as new after the pot is re-seasoned.
-Try not to use detergent when cleaning, so as not to damage the oil film. The best way is to add hot water and a soft brush, which can be cleaned very cleanly.
-The induction cooker can be used for cast iron cookware, but do not dry on high heat.