Cast Iron Skillet that can be used for a variety of purposes
Searing, sauteing, simmering, braising, baking, roasting, and frying can all be done with the same pan..
Cast Iron Skillet composition :
Since it was first produced more than 1,000 years ago, Cast-Iron cookware has remained as popular now as when it was first used to prepare food. Aside from stainless steel, cast iron is the only metal that may be used on induction cooktops. With the unmatched heat retention and heating uniformity.
With a Wide Range of Heating Sources, Versatile
At home, in the oven, on the stove, on the grill, or over the campfire. All types of burners and ovens can be used to cook with a skillet, including gas, electric and induction. Keep an eye out for any scratches on the surface of glass stove tops when cooking. Using seasoned cast iron on a grill or outdoor fire and coals for camping cooking is another option as is the usage of seasoned cast iron. Slowly increase heat from low to medium or medium/high while cooking in a cast-iron pan or similar vessel. When finished cooking, take all cookware off the stovetop and put it in a safe place to cool.
Our Cast Iron Skillet/ Frying Pan is free from chemicals. We never use cadmium and enamel for coating as it contains a certain percentage of lead. Our products are natural and good for health.
- Outer Diameter - 10.25 inch, Inner Diameter - 10 inch
- Inner Depth - 6 cm (60 mm), Weight - 3.3 Kg
- Natural products with no chemical coating such as enamel, cadmium, or Teflon.
- Fit for usage on gas, electric, or induction stovetops.
- Pre Seasoned and the User should season it as per the instruction sheet provided with the product.
Ready-to-use, pre-seasoned skillet straight out of the box
The Oil base that is applied to cookware as a result of the factory's process of seasoning is actually vegetable oil that is made into a piece of cookware, which has come out of an individual mold of sand. This oil-based coating is an application that serves a purpose and is not an application for cosmetics. The cookware hangs in an electrostatic sprayer as well as commercial conveyor ovens at extremely high temperatures. This lets the oil penetrate deeply into the pores of the iron, which results in an effortless release. In the course of this procedure, you could notice a bubble or blister of oil on the southernmost area or near the top at the end of the piece of cookware's handle. If it is visible, it may be able to flake or rub off with your fingers, leaving the area with a brown tinge. It's not the result of rust, but a spot that's brown. It's an indication of the varnish stage of seasoning. Actually, it's the color of iron that has been seasoned at home up to the point that it's been used a number of times. The brown spot will change to black after use.