SKOTTSBERG - No1 Cast Iron Frying Pan 28cm

Skottsberg, from Netherlands. Made by and for adventurers. With the right treatment you can enjoy this pan for a lifetime. Product Description: These pans are very versatile workhorses: the ideal pans for cooking, frying, grilling and roasting; they can withstand very high temperatures Strong, robust and indestructible; the durable alternative to synthetic non-stick coatings For a lifetime of cooking pleasure. So economical! When you treat these pans neatly they will last for generations Suitable for open fire, oven, electric, ceramic and induction Not suitable for microwave Not suitable for dishwasher The pan is made of cast iron and the handle is made of stainless steel Dimensions: 46cm(L) x 28cm(W) x 10cm(H) Diameter: 28cm Volume: 2.7L Weight: 1.6kg PFAS free Commissioning for the First Time: That's very easy. Before the first use, wash the pan with only hot water and a dish washing brush. Our pans are already pre-seasoned in the factory with vegetable oil, so you can use the pan immediately after purchase. It is even better to re-apply a protective layer in the pan yourself, this improves the "patina" protection of your pan. Anyway, every time you bake in the pan, this layer improves. Cooking with Your Cast Iron Pan: To prevent food from sticking to the pan, it is important that you follow the following instructions carefully. Take the food you are going to bake out of the refrigerator beforehand so that it is at room temperature at the time of baking Place the pan on a heat source of your choice (be careful not to slide the pan near a glass surface). This pan can also be placed in the oven, so you can even bake your dish first on the stove and put it directly in the oven for further cooking Let the pan warm up slowly, and don't add fat until the pan is warm. Pay attention to induction when cooking! Use a low cooking setting, this pan heats up quickly Dab the food to be prepared dry as much as possible Let food that you put in the pan and stick to the bottom fry gently for a while, without trying to pull it off the bottom. If necessary, turn down the stove and wait a while. You will see that it loosens by itself Use some extra fat the first time you prepare it, some (especially protein-rich) foods can stick to the bottom a little easier with new pans. Cast iron pans become hot during preparation. For this reason we advise you to have an oven glove at hand to be sure. Cleaning: After preparation let the pan cool down. Make sure that your hot pan is not placed directly under or in cold water. This will cause a thermal shock and may cause cracking. When the pan has cooled down sufficiently, clean it with warm water and a washing-up brush or scratch-free scouring sponge. Use as little detergent as possible because it often contains acid that can damage the patina layer, or cause rust. Especially when you don’t have the pan that long and this layer is not that strong yet. NEVER put the pan in the dishwasher! If the above does not have the desired effect, you can bring the pan to the boil with a small layer of water. Let it cool down and remove the residue with a dishwashing brush, spatula, spoon or use the special Skottsberg scrub mat. Another way is to use salt, as a kind of abrasive. Just throw a few tablespoons of table salt in the still warm pan and scrub thoroughly with kitchen paper or a potato cut in half. This doesn't affect the patina layer, but it does scrape away the caked food remains.