1 11

Balance.co

Cast Iron Sukiyaki Pot

Cast Iron Sukiyaki Pot

RM80.00 MYR
RM80.00 MYR
Sale Sold out
Shipping calculated at checkout.
Size
Free Shipping Special Voucher
2 Years Warranty Join As Member
7 Days Returns Return with Ease

Product Specifications:

  1. Dimensions (Diameter):

    • Small: 19 cm
    • Medium: 25 cm

  2. Material:
    Pure Cast Iron

  3. Net Weight:

    • Small: 1.6 kg
    • Medium: 2.8 kg

  4. Serving Size:

    • Small: Suitable for 1 serving
    • Medium: Suitable for more than 2 servings

  5. Compatibility:

    • Gas stove, Induction stove, Oven, Halogen, and Electric Furnaces

Product Features:

  • Non-Coated, Non-Stick: No synthetic coatings, naturally non-stick when seasoned properly.
  • Smoke-Free BBQ: Allows for clean cooking without excessive smoke.
  • Easy to Clean: Natural surface makes it easy to clean without harsh chemicals.
  • Chemical-Free: Free from harmful chemicals and coatings, safe for cooking.
  • Durable: Long-lasting and resistant to wear and tear with proper care.

Package Content:

  • 1 x Cast Iron Pot

FAQ:

  1. How to care, maintain, and season the pan?
    With proper care and seasoning, the cast iron pan can last for years.

    • Scrub the pan in hot soapy water to clean it.
    • Dry the pan completely.
    • Spread a thin layer of vegetable oil over the entire pan.
    • Stovetop method: Heat the pan on low heat until it dries.
    • Oven method: Place the pan upside down on the middle rack at 190°C and bake for 1 hour. Let it cool in the oven.
    • Store the pan once it has cooled off.

  2. Why is the surface not smooth or has minor stains?
    Cast iron naturally has pores, just like skin. These pores absorb oil during seasoning, which helps form a natural non-stick layer.

  3. What should I do if it rusts?
    Rust can be easily removed:

    • Wash the rusted area with hot water and a mix of white vinegar.
    • Gently scrub off the rust.
    • Re-season the pan following the seasoning steps above.

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.
View full details