Various Colors Customized Enamel Cast Iron Skillet Non Stick Coating Frying Pan

Short Description:

Material: cast iron
Coating: Cast iron enamel coating
Color: can be customized
Packing: brown box/color box
Supply capacity: 300,000 pieces/year
Place of Origin: Hebei, China
Packing port: Tianjin Xingang
Lead Time: Sample: 5 days, bulk 20 days
Sample: Free

Product Details

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Product Details

Product name: Cast Iron Grill Pan

Applicable Stove:General Use for Gas and Induction Cooker

Jenis wajan: Anti lengket

Tipe Penutup Panci: Tanpa Penutup Panci

Pans Type:Griddles & Grill Pans

Color:Customized Color

Logo:Customized Logo Acceptable

Coating:Enamel/pre-seasoned

Easy Cleaning Tips for Square Enamel Cast Iron Grill Pans

Let the pan cool slightly, then deglaze with warm water and a drop of dish soap (avoid abrasive scrubbers). Use a nylon brush to clean between ridges without scratching the enamel. For stubborn residue, simmer water in the pan for 5 minutes to loosen debris. Never soak or use metal utensils—this can chip the coating. Dry thoroughly and store with a paper towel between stacks to prevent scratches. Unlike raw iron, enamel won’t rust, so occasional oiling isn’t needed.

Is Your Square Enamel Grill Pan Compatible?

These pans work on all stovetops, including induction (ensure the base is flat for magnetic contact). Gas and electric ranges benefit from the pan’s even heat spread, while ceramic cooktops won’t scratch thanks to the smooth enamel. Avoid high-heat shock—preheat gradually to preserve the coating. They’re also grill-friendly (place over charcoal or gas grates) and oven-safe up to 500°F (260°C), making them versatile for indoor/outdoor use.

Best Recipes for Square Enamel Cast Iron Grill Pans – Not Just for Steaks!

Beyond steaks, try grilled halloumi (sear 2 minutes per side for crispy edges) or pineapple rings caramelized in their own juices. The ridges perfect vegetable char—slice zucchini lengthwise for maximum contact. For breakfast, cook thick-cut bacon (the fat drains into valleys) or Dutch babies with crispy ridges. Even seared scallops thrive here; the enamel prevents fishy residue.

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