Description:
Enjoy versatile cooking with this cast-iron griddle pan. The smooth surface handles pancakes, eggs, and delicate foods, while the ribbed side sears steaks and sausages with defined grill marks. Slightly raised edges contain oil and juices to reduce splatter and keep your hob cleaner. Dual wide handles offer a secure, comfortable grip, even with oven gloves, for confident lifting and tilting. Durable cast iron construction delivers steady heat for reliable results, helping you prepare flavourful, healthier meals. A practical, long-lasting addition to any kitchen and weekend feasts alike, for years ahead.
Features:
- Large Cooking Surface: Spacious rectangular design lets you cook full meals at once—ideal for family meals.
- Excellent Heat Retention: Cast iron construction retains heat, sealing in juices and flavour for consistently succulent results.
- Even Heating: Delivers uniform heat across the surface for reliable browning without hot spots.
Specifications:
Overall Dimension: 50cm W x 23cm W x 2cm H
Surface Texture: Ridged/Flat
Colour: Black
Material: Cast Iron
Shape: Rectangular
Reversible: Yes
Pre-Seasoned: Yes
Compatible with: Gas, Induction, Ceramic, Grill
Oven Safe: Yes
Maximum Temperature: Up to 400℃
Package Contents:
1 x Griddle Pan
1 x Manual
Package Specifications:
Package Dimensions (WxDxH): 51 x 24 x 2.5cm
Gross Weight: 3.8kg
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.