£39.84
This cast iron baking stone provides even heat distribution and retention, making it perfect for baking and serving directly from the oven. Its robust construction ensures durability and versatile use across various cooking methods.
- Made from cast iron for excellent heat retention and even cooking.
- Develops a natural patina over time, acting like a non-stick surface.
- Oven safe up to 240°C for high-temperature baking.
- Suitable for use on all hobs, including induction stovetops.
- Features a handle for easy oven-to-table serving.
- Comes with a 15-year guarantee for long-term reliability.
Ideal for baking pizzas, scones, biscuits, and more with consistent results.
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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 baking stone on the hob, in the oven, on the barbecue or in the pizza oven.
The pan's surface 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 round cast iron baking stone; surface has a natural patina that behaves like non-stick; easy-clean surface prevents sticking and burning; handle for oven-to-table serving; oven safe to 240°C; versatile use for baking pizza, pancakes, scones, biscuits, Welsh cakes and more; 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.
