Description:
This cast iron mini saucepan is a perfect blend of practicality and elegance for your kitchen. With a 1.8-litre capacity, it is ideal for everyday small-batch tasks like heating milk, making sauces, simmering soups, or melting chocolate. It features a heat-resistant glass lid with a stainless steel rim for secure sealing, easy monitoring, and better retention of moisture and flavour. The detachable, non-slip wooden handle stays cool and offers a comfortable, safe grip, while the integrated pouring spout allows mess-free pouring. Its flat base works seamlessly on induction, gas, and ceramic stovetops, making it versatile for any cooking setup.
Features:
- Made of cast iron for durability and even heat retention.
- Tall sides prevent spills and keep your kitchen tidy.
- Smooth surface resists sticking for easy cleaning and care.
- Sturdy handle with a hanging hole for convenient storage.
Specifications:
Overall Length(includes handle): 32cm
Bottom Diameter: 18cm
Height(without lid): 10cm
Product Type: Cast Iron Saucepan
Material: Cast Iron
Lid Material: Glass + Stainless Steel
Handle Material: Wood
Colour: Black
Lid Colour: Clear
Handle Colour: Natural Wood
Compatible Stove Types: Gas Stoves, Induction Cooktops, Ceramic Cooktops, Ovens
Maximum Temperature: Up to 400℃
Lid Included: Yes
Handles Included: Yes
Product Care: Hand Wash Only
Assembly Required: Yes
Package Contents:
1 x Cast Iron Saucepan(with lid)
Package Specifications:
Package Dimensions(WxDxH): 22 x 22 x 12cm
Gross Weight: 3.5kg
Notes:
- Despite efforts for accuracy, there may be some reasonable error due to manual measurement.
- Actual product colours may vary due to monitor settings & lightings.
INITIAL USE AND GENERAL CARE:
Rinse & Dry: Rinse thoroughly with warm water and dry completely. To ensure all moisture is removed, place the wok in a warm oven for 15 minutes or heat gently on the stove.
Heat Control: Cast iron retains and distributes heat efficiently, so cooking on low to medium heat is recommended.
Avoid Overheating: Excessive heat can damage the natural seasoning and cause food to stick.
Utensil Care: Avoid using sharp metal utensils that may scratch the cooking surface.
Preheating: Always preheat the cookware on low heat for 5 minutes before increasing the temperature.
CLEANING & MAINTENANCE:
Step 1: Wash
Hand wash only. A small amount of mild soap is acceptable. For stuck-on food, use a pan scraper. For stubborn residue, simmer a little water in the pan for 3–5 minutes, then scrape gently once the pan has cooled slightly.
Step 2: Dry
Dry immediately and thoroughly with a lint-free cloth or paper towel. Note: A slight black residue on the towel is just natural seasoning and is perfectly normal.
Step 3: Oil
Apply a very thin layer of cooking oil to the entire surface. Use a paper towel to buff the pan, wiping away any excess oil until the surface looks dry.
Step 4: Store
Store in a cool, dry place once completely cooled. If stacking or storing with a lid, place a paper towel between the lid and the pan to allow for air circulation and prevent moisture buildup.
RE-SEASONING YOUR CAST IRON:
Remove Rust: If there is significant rust, fill the cookware with water, bring it to a boil, and simmer for about 20 minutes. Discard the hot water and let the cookware cool down. Then, scrub off the rust thoroughly.
Clean: Wash the cookware with hot water and a stiff brush. Rinse and dry completely.
Preheat: Preheat your oven to 200°C (approx. 400°F), or prepare an outdoor grill.
Apply Oil: Using a clean, lint-free cloth or a heavy-duty paper towel, apply a thin, even layer of warm oil, melted vegetable shortening, or lard over the entire surface of the cookware.
Wipe Excess: Thoroughly wipe off any excess oil to prevent sticky spots from forming during baking.
Bake: Place the cookware upside down on the outdoor grill (to avoid smoke indoors) or in the preheated oven. If using an oven, line the bottom rack with aluminum foil to catch any oil drips.