Cast Iron Skillet
28 cm, round
Cast frying pans are a real basic for every kitchen. Due to the good heat storage capacity and even heat distribution of the material, the pan remains very hot even with low heat input and the food can be seared and crispy.
The pan classic has a wooden handle that stays cold when cooking. Ideal for searing meat and vegetables. A practical counter grip improves comfort. A matching glass lid is available as an accessory.
Perfect for searing
• Suitable for all types of stoves, including induction
• Durable enamelling inside and outside
• Easy to clean and dishwasher safe
Cast Lifetime Guarantee:
Guarantee for the faultless and flawless material quality of the product for its lifetime, however for a period of 30 years from the date of manufacture 1999.
Tips for frying and sauté pans
When using Brat or Sauté pans, oils and fats should be hot before adding the food to the pan. Therefore, the fat / oil should be added to the cold pan and heated at the same time as the pan. The oils and fats covering the inside surface are hot enough when their surface begins to ripple. Butter and other fats are hot enough when the surface starts to bubble.
Cleaning black silk-enamel products
Do not remove the patina (the brownish-black bottom layer) that forms on the bottom of the pan on the black “silk-enamel” surface. It improves the roasting results and the removal of food residues from the pan bottom. Always let the hot product cool down a little before rinsing. If possible, you should rinse the product in hot water and then wipe the surface with a damp cloth. This is recommended after normal roasting and when only minimal food residues are left in the cookware. For more thorough rinsing, you can use hot rinse water, then rinse the cookware with clear water and dry it well. The patina remains intact. To remove stubborn food residues, fill the cookware with warm water and let it stand for 10-15 minutes. Then rinse it with clear water and dry it as usual. A dishwashing brush with nylon bristles can be useful when removing food residues and when cleaning between the grill ribs. Do not use pan cleaning pads or other abrasive cleaners on the roasting surface. Frying marks on the outside of the pan can be cleaned with a nylon sponge. Never put a product that is still damp in the cupboard. Store your cookware in a dry cabinet or other well-ventilated place where steam cannot get. Cast iron cookware from Le Creuset is extremely durable, but it can be damaged by falling or hitting hard surfaces. Please note that such damage is not covered by the warranty.
Rinse in the dishwasher
All products with integrated cast iron handles and phenolic handles are dishwasher safe. However, since washing in the dishwasher removes the patina, we recommend washing by hand. Regular dishwashing can lead to a certain clouding of the enamel layer. This is not a concern and has no negative impact on the frying properties of the cookware.
Further use if the enamel has cracked or the product is rusting:
In principle, you can continue to use our cast iron products if the enamel has cracked or the product is rusting. However, we recommend allergy sufferers to inquire with us if necessary. The product may rust at this point, but rust is oxidized iron and iron is a natural part of our body. To avoid rust, always dry the product well (never remove the product when it is wet) and rub the product lightly with oil at damaged areas of the enamelling. If the enamelling on the floor is damaged, scratches may occur on the hob.
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