3.5inch Cast Iron Mini Skillet

15cm (length) x 10cm (width) x 2cm (height)

0.28kgs

Cast iron (seasoned)

Seasoning is a layer of baked-on oil that forms a protective layer. The result of the seasoning process is the black film that envelopes your pan. Maintaining the seasoning is achieved through cooking in oils and fats, or re-seasoning if the seasoning begins to wear. Re-seasoning your pan involves the following steps: 1. Scrub the pan with warm, soapy water. It's okay to use soap since you're preparing to re-season the cookware. Rinse and hand dry thoroughly; 2. apply a very thin, even layer of cooking oil (use an oil with a high smoking temperature for the best result) to the cookware (inside and out). If you use too much oil, your cookware may become sticky; and 3. Place the cookware in the oven upside down. Place a large baking sheet or aluminum foil on the bottom rack. Bake at 230 - 260 degrees C for one hour. Allow to cool.

Stovetop, oven safe and campfire safe. Induction compatible.

Stovetop, oven safe and campfire safe. Induction compatible.

Washing your seasoned cast iron pan involves the following 3 steps: 1. Wash your cast iron cookware by hand. You can use a small amount of soap. If needed, use a pan scraper for stuck on food. For stubborn, stuck-on food, simmer a little water for 3-5 minutes, then use the scraper after the pan has cooled; 2. Dry promptly and thoroughly with a lint-free cloth or paper towel. If you notice a little black residue on your towel, it's just seasoning and is perfectly normal; and 3. Rub a very light layer of cooking oil (use an oil with a high smoking temperature for the best result) onto the surface of your cookware. Use a paper towel to wipe the surface until no oil residue remains.