Description:
This classic cast-iron frying pan has a thick, balanced base for even heat retention and distribution. It delivers consistent results—from tender fried eggs to perfectly seared steaks and quick stir-fries—while locking in flavour and moisture. A long main handle and side helper handle provide a secure, comfortable grip for safe lifting and pouring. Highly durable, it withstands temperatures up to 400°C, making it a dependable choice for everyday cooking on the hob, in the oven, or on the grill.
Features:
- Hanging Loop: Features an integrated handle hole for convenient hanging and compact storage.
- Drip-Free Pouring Spout: The drip-free pouring spouts ensure controlled, mess-free pouring of oils, juices, and sauces.
- Hob & Oven Safe: Compatible with gas, induction, and ceramic hobs, as well as ovens and outdoor grills.
Specifications:
Overall Dimensions: 41cm W x 26cm D x 5cm H
Handle Length: 12cm
Primary Material: Cast Iron
Colour: Black
Lid(s) Included: No
Shape: Round
Pre-Seasoned: Yes
Compatible with: Gas, Induction, Ceramic, Grill
Oven Safe: Yes
Maximum Temperature: Up to 400℃
Package Contents:
1 x Frying Pan
1 x Manual
Package Specifications:
Package Dimensions (WxDxH): 42.5 x 28 x 6.5cm
Gross Weight: 2.7kg
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.
Care:
- For a new pan, wash with warm water and a small amount of washing-up liquid. Dry, then heat on a low flame to remove all moisture.
- Apply a very thin layer of vegetable oil (rapeseed, sunflower, or grapeseed) to all surfaces, then wipe off excess until the pan looks almost dry.
- Heat in an oven at 200–230°C for 1 hour (place upside down). Allow to cool naturally. Repeat 2–3 times to season.
- After daily cleaning and drying, you may wipe on 1–2 drops of oil to maintain the protective layer.
- Store in a dry place. In damp environments, place a paper towel inside to absorb moisture; use a towel between stacked pans to prevent wear.
- If rust appears, scrub it off with steel wool, wash, dry, and re-season.
Cleaning & Use:
- Clean while the pan is still slightly warm using warm water and a soft brush or sponge. A small amount of washing-up liquid is fine, but avoid long soaking.
- For stuck food, add water and heat the pan for a few minutes, then gently scrape with a wooden or silicone utensil.
- Dry immediately with a cloth and then heat briefly on the hob to remove all moisture.
- Preheat gradually during cooking; avoid leaving the pan empty on high heat for long periods. Cooking with some fat helps maintain seasoning.
- Suitable for induction hobs, but avoid high-power dry heating.
- Early on, black residue may appear—this is usually carbonised oil and harmless. A sticky surface means too much oil was applied; use thinner layers next time.