Balance.co
Twosome Pre-seasoned Pure Cast Iron Combo Skillet
Twosome Pre-seasoned Pure Cast Iron Combo Skillet
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PRODUCT INFORMATION
✔ Non-stick performance after seasoning
✔ Pre-seasoned for convenience
✔ Quality checked by our dedicated team
✔ Superior heat retention ensures even cooking and perfectly browned food
✔ Compatible with all stovetops – gas, induction, oven, and more (except microwave)
✔ Ideal for all cooking methods, delivering the best cooking experience
✔ Elegant and ergonomic design for easy handling
PRODUCT DESCRIPTION
Upon receiving your cast iron skillet, give it a quick rinse. Once dried, it's ready to cook. Cast iron is highly valued for its excellent heat retention properties, allowing you to cook with low to medium heat while minimizing sticking. For optimal performance, always preheat your skillet for a few minutes before adding ingredients and let it cool gradually after use.
The skillet features a curvy, easy-to-grip handle that offers both comfort and sturdiness. Its ergonomic pouring spout allows precise control when transferring food. With a generous surface area, this skillet ensures consistent and even cooking, making it perfect for preparing multiple servings at once.
What's in the Box:
- 1 x 26 cm Shallow Cast Iron Skillet
- 1 x 26 cm Deep Cast Iron Skillet
HOW TO CLEAN AND CARE FOR YOUR CAST IRON SKILLET:
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Wash: Wait until the skillet has cooled, then wash by hand or brush with water. You can use mild detergent if preferred, or a scraper to remove tough bits.
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Dry: Immediately dry with a cloth and heat the skillet on low heat for about 5 minutes to ensure it's completely dry.
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Season: Apply a thin layer of your preferred cooking oil to re-season the cast iron.
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Store: Hang or store your skillet in a dry place to prevent rust.
Compatible Stoves & Hobs:
- Gas, Induction Cooker, Ceramic, Electric Plate, Oven, and Gas on Glass
(Note: Not suitable for microwave or dishwasher use)
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
- Wash your new skillet with soap and a brush to remove any factory residue.
- Rinse thoroughly with water.
- Dry the skillet with a cloth.
- 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.)
- Apply a thin, even coating of cooking oil (inside and outside).
Tip: Wipe off any excess oil to avoid a sticky finish. - 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
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Not Preheating the Skillet:
Always preheat the skillet before cooking. Placing cold food on a cold skillet will cause the food to stick. -
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. -
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. -
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.
- Immediately after cooking, pour hot water into the hot skillet.
- Gently scrub the skillet with a sponge or stiff nylon brush (use tongs to avoid burns).
- Rinse with hot water.
- Sprinkle some salt in the pan and add a little hot water.
- Use a wooden spatula to scrape off any tough stains.
- Rinse thoroughly with water.
- Dry the skillet completely with a towel, then heat it on low on the stovetop.
- Apply a thin layer of oil to season it (both inside and outside), and store it in a dry place.
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Cast iron cookware need some work before start using for first time. Not for the impatient.
Need to scrub well, prefer with fine wire scrub because the new surface is rough like sand paper when new. If washing still have dark water, wash harder. If wiping dry cloth or tissue becomes dirty, means not enough scrubbing. If drying wet pan over stove fire, steam will have metallic smell if not scrub cleaned properly.
Not seasoned and is very porous. I seasoned it 3 times using the oil, wipe and bake method. Not effective maybe because wipe oil too dry.
Sand paper like texture, tissue and cloth fibers will snag make lint if wipe hard. So better dab only or use brush instead to slowly add oil, like painting, just enough but not too much oil until dripping. No need to wipe till very dry because of sand paper texture.
Heat over stove till smoke, lower heat and let it smoke till less smoke. That's when seasoning happens.
Let it cool and repeat two more times. If done properly the pan will be deep black, oily look but not oily to touch.
Cook a few eggs with metal utensils to scrape if needed with plenty oil. When wipe excess oil cloth should not be black, otherwise means wash and scrub didn't do properly.
For me by third eggs, start not to stick. The scraping will help smooth out the sand paper texture to become non-stick.
All the eggs taste fantastic crispy texture and taste that the other coated non-stick cookware cannot compare.
Also cannot expect super coated non-stick performance without oil, because this is not the same. Need to learn a new cooking style and be rewarded with ever lasting pan.
Hard to damage by over heating, that always damages synthetic coating like ceramic and teflon causing sticking and peeling.