£49.60
This cast iron rectangular grill pan is designed for versatile cooking, providing even heat distribution and a natural non-stick patina over time.
- Made from durable cast iron for excellent heat retention and even cooking.
- Develops a natural patina that behaves like a non-stick surface without PFOA or PTFE.
- Suitable for use on all hobs, including induction, as well as in the oven and on the barbecue.
- Features easy-to-hold handles and pouring lips for oven-to-table serving.
- Requires minimal cleaning with water to maintain the patina and prevent sticking.
- Comes with a 15-year guarantee for long-lasting durability and confidence.
Ideal for grilling meats and vegetables with minimal effort and easy cleanup.
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- £49.60
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Description
xMulti-use pan made of cast iron for even cooking and browning and to retain heat for oven-to-table serving. Use this robust grill pan on the hob, in the oven and even on the barbecue.
The pan's interior creates a natural patina over time, behaving like a non-stick surface. Clean the pan with just water to allow the patina to develop. And there's no PFOA, no PTFE with this toxin-free pan. A solid, traditional design that's stood the test of time.
Robust, heat-retaining rectangular cast iron pan with grilling grooves. Surface has a natural patina that behaves like non-stick. Easy-clean interior prevents sticking and burning. Easy to hold handles for oven-to-table serving. Pouring lips. Suitable for use on all hobs, including induction.
The cast iron collection is covered by a 15-year guarantee. Cook with confidence.
Metal handles heat up when cooking so be careful when lifting pans and touching handles. Please use an oven glove, mitt or pot holder when handling hot pans.
To ensure the functionality of induction pans, it is important to make sure the magnetic circuit with the hob isn't broken by: making sure the size of the pan base is no smaller than the hob 'ring', using pans with a flat base, not lifting the pan off the hob top continuously, giving coated and aluminium pans with steel bases more time to heat, as the aluminium sides do not heat directly from the hob.
Season your cast iron pan by heating it over a high heat until it turns a dark grey/blue colour all around. Remove from the heat and allow it to cool down. Dip a thick pad of kitchen towel into 1 ½ tsp of vegetable oil. Spread the oil so the whole inside surface is covered in a thin film of oil. Take precautions such as protective gloves, kitchen tongs or chopsticks when coating with oil as the surface will be hot. Turn on your cooker hood extractor. Return the pan to a medium to low heat for about ten minutes until it starts to smoke. Once all the smoke disappears and the pan is dark grey or black in colour, it's ready to use. To preserve the pan, hand wash it in warm soapy water once it has cooled completely. Dry immediately and thoroughly to prevent rusting.
