£51.52
This cast iron square grill pan is designed for robust cooking with excellent heat retention. Its porcelain enamel exterior ensures durability and easy cleaning, making it suitable for all hobs including induction.
- Made from robust cast iron that efficiently retains heat for energy-saving cooking.
- Features grooves to sear meat and vegetables, draining off liquids and fat for healthier results.
- Has a porcelain enamel exterior that is durable, maintains color, and is easy to clean.
- Is induction compatible and tested to British and European safety standards.
- Includes metal handles for oven-to-table serving, with safety precautions advised.
- Designed with pouring lips and an easy-clean interior to prevent sticking and burning.
Perfect for achieving barbecue-style grilled dishes at home with minimal effort.
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Description
xStylish and contemporary, this Cast Iron cookware delivers all the benefits of cooking in traditional cast iron. It's robust and excellent at retaining heat to save energy when cooking.
This square grill pan has a smooth, porcelain enamel exterior that's durable, keeps its colour and is easy to clean. Grooves sear meat, fish and vegetables for barbecue-style grilling and they drain off liquids and fat for healthier cooking.
Key benefits: Robust, heat-retaining cast iron; Pouring lips; Durable porcelain enamel exterior; Easy-clean interior prevents sticking and burning; Easy to hold handles for oven-to-table serving; Suitable for use on all hobs, including induction.
Metal handles: Metal pan 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.
Getting the most from your induction pans: All induction pans are tested to British and European standards for safety and performance. To ensure the functionality, 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.
Seasoning your cast iron pan: Heat your pan over a high heat, holding the handle, turning and tilting it up to the rim and back, until the metal 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.
