Description
Seasoning:
Traditional cast-iron skillets do not emerge from the box with a nonstick surface.
That comes with seasoning,or coating the skillet with cooking oil and heating it in 150 °C – 180 °C for an hour.
You will enhance the nonstick coating every time you heat oil in the skillet,and you’ll be able to hasten the process by seasoning as ceaselessly as you like.
Cleaning:
For best results,rinse the pan with hot water immediately after cooking.
If you wish to have to take away burned-on food,scrub with a mild abrasive,like coarse salt,and a nonmetal brush to preserve the nonstick surface; you’ll be able to also use a couple of drops of a mild dishwashing soap every once in a at the same time as.
If the pan gets a sticky coating or develops rust through the years,scrub it with steel wool and reseason it.
To prevent rust,dry the skillet thoroughly and lightly coat the cooking surface with cooking oil. Cover with a paper towel to offer protection to it from dust.
Five sizes are available:diameter 18 cm/22cm/26cm/28cm/30cm. Meet all you wish to have.
Bottom thickness – 5 mm.
With strong beech deal with.
Excellent heat distribution and retention ensures rapid and efficient cooking. Cast iron is very durable and resistant to scratches,does not emit any harmful substances.
Suitable for ovens and all types of hobs (Induction,Gas,Electric,Ceramic,Halogen).
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