26CM Premium Pre-Seasoned Cast Iron Skillets

Product Specification:

• Weight: 1.9kg~2.0kg (Approx.)
  Note: Weight may vary due to different batches of production.
• Dimensions (with spout): 36.5 cm (L) x 27 cm (W) x 5.2 cm (H)
• Dimensions (without spout): Approx. 26 cm
• Thickness: 0.40 cm
• Handle Length: 11 cm
• Capacity: 1.5 L

Packaging:

• Type: Box
• Packaging Weight: 2.3 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 26 cm Cast Iron Round Skillet

What is Pre-seasoned Cast Iron?

Pre-seasoned cast iron refers to a skillet that has been coated with a protective wax or oil layer during manufacturing to prevent rust. This is often called "factory seasoning." However, customers still need to clean and re-season it before the first use to improve non-stick performance.

Steps to Re-season the 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's completely dry.
   Important: Water can cause rust, so make sure the skillet is fully dry.
5. Apply a thin, even layer of cooking oil (inside and outside).
   Note: Wipe off any excess oil to avoid a sticky surface.
6. Hang or store it to dry, ready for its next use.

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

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

2. Skipping the Grease:
   After heating, apply butter or lard. It enhances the flavor and helps maintain the skillet’s non-stick properties.

3. Moving the Food Too Soon While Searing:
   When searing, avoid moving the food constantly. Let it sit to form a good crust.

4. Flipping the Food Too Early:
   Only flip the steak 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.