Description:
This cast iron divided hot pot pan is designed for modern families and hot pot enthusiasts. Its wide, round shape offers ample cooking space, perfect for group meals and shared dining. The S-shaped divider creates two separate zones, allowing simultaneous preparation of different broths—such as mild and spicy, or savoury and sweet. Thick cast iron walls and bottom ensure even heat distribution and excellent heat retention, preventing burning while locking in flavour. A glass lid with stainless steel trim enables easy monitoring and enhances heat retention, ideal for simmering or braising. The flat bottom works seamlessly on gas, induction, ceramic stovetops, and even in the oven—making it a versatile kitchen essential.
Features:
- [Premium Material]: Made of durable cast iron for excellent heat conduction and long-lasting performance.
- [Dual Handles]: Dual-handle design allows for secure two-handed lifting, enhancing stability and safety during use.
- [Anti-Spill Design]: Raised walls effectively prevent boil-overs and keep your kitchen clean during use.
- [Easy to Clean]: Smooth interior surface ensures effortless maintenance and quick cleanup after cooking.
Specifications:
Dimensions (without Lid): 31cm W x 7cm H
Bottom Diameter: 25cm
Pan Colour: Black
Base Shape: Round
Material: Cast Iron + Glass + Stainless Steel
Lid Included: Yes
Handles Included: Yes
Handle Type: Dual Side Handles
Maximum Temperature: Up to 400℃
Product Care: Hand Wash Only
Pan Oven Safe: Yes
Compatible Stovetops: Gas, Induction, Ceramic Stove
Package Content:
1 x Cast Iron Hot Pot Pan(with Lid)
1 x User Manual
Package Specifications:
Package Dimensions: 26cm W x 26cm D x 8cm H
Gross Weight: 3.95kg
Notes:
-Before first use, season the pot: Wash and dry it completely. Apply a thin, even coat of cooking oil (vegetable oil, shortening, or lard), then wipe off any excess with a lint-free cloth. Place it upside down in a preheated oven or grill and heat for 1 hour. Let it cool fully to set the seasoning.
-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.
-Despite efforts for accuracy, there may be some reasonable error due to manual measurement.
-Actual product colours may vary due to monitor settings & lightings.
Maintenance Tips:
-New cookware lacks an oil layer, so be sure to dry it over low heat after each use initially! Then lightly coat it with a thin layer of cooking oil. (After prolonged use, you may not need to oil it every time). This also helps prevent rusting!
-When cleaning, use a soft brush with warm water, and it should clean very well. We do not recommend using steel wool or detergent.
-If rust appears on the cookware, clean the rust with a scouring pad, then repeat the seasoning process.
-During use and maintenance, the cast iron pot can absorb oils from cooking, forming a protective layer, creating a naturally non-stick surface over time.
-The uncoated cast iron pot is suitable for use with all types of spatulas.
Re-seasoning:
Step 1: If you have quite a bit of rust, fill with water, bring to a boil and simmer for about 20 minutes. Remove hot water and let the cookware cool down. Then scour off the rust again.
Step 2: Preheat the oven to approximately 200 degrees Celsius, or heat up an outside grill.
Step 3: Wash the cast iron product with hot water and a stiff brush, and repeat.
Step 4: Rinse and dry.
Step 5: Apply warm oil, melted vegetable shortening or lard with either a clean lint-free cloth or quality paper towel over the entire product.
Step 6: Remove excess oil, as it will only flake off.
Step 7: Place upside down on an outside grill (to cut down smoke in the house), or place in a preheated oven (line the oven with foil to catch excess oil).
Step 8: Leave for 1 hour and allow to cool.