16CM Premium Pre-Seasoned Cast Iron Skillets

Product Specification

• Weight: 0.65 kg
• Dimensions (with spout): 25.5 cm (L) x 17 cm (W) x 3.2 cm (H)
• Diameter (without spout): Approx. 16 cm
• Thickness: 0.40 cm
• Handle Length: 10 cm
• Capacity: 0.4 L

Packaging:

• Type: Carton Box
• Packaging Weight: 0.95 kg

Compatible Stoves & Hobs:

• Gas, Induction Cooker, Ceramic, Electric Plate, Oven, and Gas on Glass
  (Note: Not suitable for microwave or dishwasher use)

What's in the Box:

• 1 x 16 cm Cast Iron Round Skillet

What is Pre-seasoned Cast Iron?

Pre-seasoned cast iron means the skillet has been coated with a protective layer, usually wax or oil, to prevent rusting after manufacturing. This is often referred to as "factory seasoning." However, customers should still clean and re-season the skillet before using it for the first time to enhance its non-stick properties.

Steps to Re-season Your Cast Iron Skillet After Purchase

1. Wash your new skillet with soap and a brush to remove any factory residue.
2. Rinse thoroughly with water.
3. Dry the skillet with a cloth.
4. Heat it on the stovetop until it's smoking hot to ensure it is completely dry. (Important: Water can cause rust, so make sure the skillet is fully dry.)
5. Apply a thin, even coating of cooking oil (inside and outside).
   Tip: Wipe off any excess oil to avoid a sticky finish.
6. Let it cool or hang to dry, and it’s ready for your next use!

Caution: 4 Mistakes to Avoid When Cooking with a Cast Iron Skillet

1. Not Preheating the Skillet:
   Always preheat the skillet before cooking. Placing cold food on a cold skillet will cause the food to stick.

2. Skipping the Grease:
   After the skillet is heated, add some butter or lard. This not only enhances the flavour but also improves the non-stick properties.

3. Constantly Moving the Food While Searing:
   When searing, let the food sit undisturbed to create a good crust. Avoid the temptation to keep moving it.

4. Flipping Too Soon:
   Flip the steak only when a thin, brown crust has formed on the outside for the perfect sear.

How to Clean a Cast Iron Skillet After Cooking

Important: Do not use soap, steel wool, or put it in the dishwasher.
Why? Soap removes the skillet's seasoning (the non-stick layer), and steel wool can scratch the surface, making it rust.

But if you really want to use soap or steel wool:
If you decide to use soap or steel wool, you’ll need to re-season the skillet afterward. Just rub a thin layer of oil all over the skillet (inside and outside), then heat it on the stove or in the oven until the oil forms a protective layer.

1. Immediately after cooking, pour hot water into the hot skillet.
2. Gently scrub the skillet with a sponge or stiff nylon brush (use tongs to avoid burns).
3. Rinse with hot water.
4. Sprinkle some salt in the pan and add a little hot water.
5. Use a wooden spatula to scrape off any tough stains.
6. Rinse thoroughly with water.
7. Dry the skillet completely with a towel, then heat it on low on the stovetop.
8. Apply a thin layer of oil to season it (both inside and outside), and store it in a dry place.