21 cm skersmens iš anksto pagardinta ketaus keptuvė su šonkauliukais ir medine rankena

1.Non-stick Coating Cooking Surface, More healthy without harm to human body, Environmental protection and safety
2.Cast-iron pans are characterized by non-stick pans after boiling,and the longer they are used, the more non-stick they become
3.General Use for Gas, Induction Cooker and open fire and so on, Easy to use
4.Thicken the bottom of the pan, super lock the temperature, evenly heated

Perfect for Indoor and Outdoor Cooking: Oven Safe Cast Iron Skillet with Wooden Handle

Designed for seamless transitions between kitchen and campsite, this skillet thrives in any environment. The cast iron body tolerates oven temperatures up to 500°F (260°C), making it ideal for finishing dishes under the broiler or baking. On stovetops, it works across induction, gas, and electric heat sources. Outdoors, the wood handle stays cool enough for bare-handed use over open flames, while the iron’s heat retention ensures even cooking on uneven surfaces. Unlike pans with plastic components, the all-natural materials resist melting or warping, guaranteeing reliability whether searing steaks at home or frying trout by a fire.

Pre-Seasoned Cast Iron Skillet: Natural Non-Stick Surface for Healthier Cooking

Factory seasoning creates an initial polymerized oil layer that reduces sticking and minimizes the need for excessive cooking fats. Unlike synthetic non-stick coatings that degrade, this natural surface improves with use as additional layers build up, enhancing flavor and release properties. The seasoned base withstands metal utensils, enabling vigorous scraping for fond development, while its durability avoids the flaking risks of chemical coatings. Over time, the patina becomes virtually non-stick, perfect for delicate foods like eggs or fish. Health-conscious cooks benefit from reduced oil use without sacrificing performance.

Cleaning and Maintaining Your Cast Iron Grill Pan for Longevity

Proper care extends a grill pan's lifespan for generations. Post-cooking, use coarse salt and a stiff brush to scrub residue while the pan is still warm (not hot), leveraging the seasoning's natural release properties. For stubborn bits, simmer water in the pan to loosen debris, then wipe with a bamboo scraper. Always dry thoroughly—a 5-minute stint on a low burner prevents moisture-related rust. Monthly deep conditioning maintains the non-stick surface: apply a thin oil coat (avoid olive oil's low smoke point) and bake upside-down at 375°F (190°C) for an hour. Store with a breathable cloth between the ridges to prevent moisture trapping. Avoid dishwasher detergents that strip seasoning, and never soak—with this routine, your pan will outperform non-stick alternatives for decades.