£51.52
Use this cast iron grill pan on the hob, in the oven, or on the barbecue for versatile cooking. It is a rectangular grill pan made from toxin-free cast iron that develops a natural patina. From the trusted John Lewis brand, this pan is a British favourite for even heat distribution.
- Features grilling grooves for perfect sear marks and even browning.
- Suitable for all hobs including induction, with easy-to-hold handles.
- Develops a natural non-stick patina over time for easy cleaning.
- Comes with a 15-year guarantee for long-lasting durability.
- £51.52
- £51.52
- Unit price
- per
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John Lewis
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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.
Key benefits: 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 John Lewis 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.
Getting the most from your induction pans: All of our John Lewis induction pans are tested to British and European standards for safety and performance. 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, and 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.
