Skottsberg® ‚ Cast Iron Cookware skillet 31,5cm
It‚A the sustainable and healthy alternative to synthetic non-stick layers. This Skottsberg Cast Iron Sauté pan has a number of fantastic unique properties. The pan is pre-seasoned, which means that vegetable oil has been baked onto the pan to ensure it is ready for use directly after purchase. This Sauté pan was made from a single traditional casting of wear-resistant, melted iron ore. The Sauté pan heats up slowly, but retains its heat for a long time. This Sauté pan includes a cast iron lid. This lid has 'spikes' on the inside so that moisture gathers and falls back onto the ingredients. As a result, moisture continually circulates in the pan meaning your dish will remain extra tender and juicy. This Sauté pan has been heat treated, meaning that it is rust and scratch-resistant. This Sauté pan can withstand high temperatures, and these days such pans can be used for much more than just frying meat. This Sauté pan is perfect for roasting thick cuts of meat, stewing meat, preparing stir-fry dishes, risotto or paella, and making delicious frittatas and tortillas. This cast iron Sauté pan is suitable for any heat source as well as strong, robust, and indestructible. This Sauté pan can easily handle induction heating, open fire, and use in an oven (up to max 250‚ÑÉ). When used correctly, this Skottsberg Cast Iron Sauté pan is sustainable, energy-efficient, and can be used for a lifetime of cooking delight! This Sauté pan with included lid has a diameter of 31.5 cm. Key characteristics:
‚Ä¢ Product: 1 Sauté pan with lid
• Diameter: 31.5 cm
• Colour: Black
• Dishwasher safe: No
• Oven safe: Yes, up to 250ºC
‚Ä¢ Can be used on the following heat sources: Gas, electric, ceramic, induction hob, open fire How do you use the Sauté pan?
To prevent food from sticking to the bottom of the frying pan, it is important that you go through the following steps. Before you start cooking, take the ingredients out of the fridge so that they can reach room temperature. Place the Sauté pan on the heat source. Slowly heat up the wok on a low heat and only add oil or butter when the pan has heated through well. It takes a few minutes to warm up. When using the pan for the first time, make sure you use a bit more oil or butter than normal to prevent protein-rich or other food from quickly sticking to the pan. Pat your ingredients dry to remove as much moisture as possible before putting them in the pan. When ingredients lightly stick to the bottom of the pan, leave them to cook gently without trying to separate them from the bottom of the pan. You can also slightly reduce the cooking heat and wait calmly until the food no longer sticks to the bottom of the pan.