Fry Pan Cast Iron Enamel 10"
Precio habitual $47.99
- 10" cast iron and enamel skillet
- Material: Heavyweight cast iron
- Pre-seasoned /ready to use
- Long-lasting durability
- Easy to clean surface Stove top safe
- Superior heat retention & heat distribution
Suitable for all cooking surfaces- Flame/Electric stove/Induction/Ceramic/Oven/Radiant
- Oven Safe 500 deg F or 260 deg c
- Long handle
- Easy- two sides pouring
Pre-Seasoned Cast Iron Cookware:
Essential for any kitchen, pre-seasoned cast iron cookware heats evenly, retains the heat and is more versatile than any other type of cookware available. Cast Iron will fry, saute, grill, roast, stew, and bake.
Cast Iron Cookware is a great product to enjoy for years to come. Kindly see below notes to care for your Cast Iron Cookware:
Cleaning: After cooking in your cast iron cookware, it can be cleaned by putting in hot water and bringing it to boil. Never use a detergent to clean seasoned cookware, as it will remove the seasoning. Also, avoid putting hot cast iron cookware into cold water as this can cause iron to warp or crack. After pouring out boiling water, wipe dry with a paper towel. If something sticks to the surface, simply dislodge it by using a spoon. Do not use any abrasive item to scrub the cookware as it can cut into the seasoned surface. While the pan is still warm from washing, apply a fine coat of oil or oil spray on all surfaces.
Storage: Store your cast iron cookware in a cool dry location. If storing with a lid, place a paper towel between the lid and base to allow circulation of air. If you see signs of rust on the cookware, wash with hot, soapy water and then scour off the rust. Later re-season the cookware.
Seasoning: Seasoning is a simple process of oil absorbing into the pores of your cast iron cookware, leaving a black, non-stick surface. Steps for re-seasoning are as follows:
- Pre-heat oven to 350 degrees
- Wash Cast Iron with hot, soapy water and use a stiff brush. Rinse and dry
- Completely coat inside and outside surfaces with melted vegetable shortening or oil. You can even use lard or fat)
- Place cookware in the oven's middle rack for 30 minutes. To prevent oven from dripping, put an aluminum foil on the lower rack. After 30 minutes remove the cookware and wipe it almost dry to prevent pooling of shortening/oil. Place back the cookware in the oven for another 30 minutes