30CM Premium Pre-Seasoned Cast Iron Skillets

Product Name: Premium Cast Iron Skillet

• Weight: 3.3 kg
• Dimensions (with spout): 46 cm (L) x 30.5 cm (W) x 5.7 cm (H)
• Thickness: 4 mm
• Handle Length: 13 cm

Packaging:

• Type: Box
• Packaging Weight: 3.35 kg
• Packaging Dimensions: 45 cm (L) x 31 cm (W) x 7.5 cm (H)

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 30 cm Cast Iron Round Skillet

What is Pre-seasoned Cast Iron?

Pre-seasoned cast iron means that a protective wax coating has been applied during manufacturing to prevent rust. This is known as "factory seasoning." However, customers should clean and re-season the skillet before first use to enhance its non-stick performance.

Steps to Re-season the Skillet After Purchase:

1. Wash the new skillet with soap and a brush to remove any factory residue.
2. Rinse thoroughly with water.
3. Dry the skillet completely with a dry cloth.
4. Heat it on the stovetop until it's smoking hot to ensure it’s fully dry.
   Important: Water is the enemy of cast iron, so ensure no moisture remains.
5. Apply a thin, even layer of cooking oil (inside and outside).
   Tip: Wipe off excess oil to avoid a sticky finish.
6. Hang or store it to dry for future use.

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

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

2. Skipping the Grease:
   After the skillet is heated, add butter or lard to enhance flavor and improve the non-stick surface.

3. Moving the Food Too Often While Searing:
   Allow the food to sear undisturbed to form a good crust. Avoid constant movement.

4. Flipping the Food Too Early:
   Flip the steak only when a thin, brown crust has formed 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.