Pre-Seasoned 12 Holes Cast Iron Cake Mould Pan/ Egg Frying Pot With Handle

12 Holes Pre-Seasoned Cast Aron Cake Mold Pan

Tlhaloso e Khutšoanyane:

Size: 29cm*18.3cm*2.3cm
Weight: 1.06KG
MOQ: likotoana tse 100
Price: $2.3per piece
Ho paka: lebokose le sootho / lebokose la mebala
Ho roala: pele ho nako
Mmala: o motsho
Nako ea ho etella pele: Mohlala: matsatsi a 7; Boholo: matsatsi a 20

Lintlha tsa Sehlahisoa

Ikopanye Hona Joale

Lintlha tsa Sehlahisoa

1.Non-stick Coating Cooking Surface, e phetseng hantle ntle le kotsi 'meleng oa motho, ts'ireletso ea tikoloho le polokeho.
2. Lipane tsa tšepe tse entsoeng ka tšepe li khetholloa ka lipane tse sa thupeng ka mor'a ho belisoa, 'me ha li sebelisoa nako e telele, li fetoha tse sa thupeng le ho feta.
3.Kakaretso ea Tšebeliso ea Khase, Induction Cooker le mollo o bulehileng joalo-joalo, Ho bonolo ho e sebelisa
4.Thicken tlase ea pan, bartolomeo notlela mocheso, evenly halefile

Cook Multiple Eggs at Once with a Cast Iron Egg Frying Pot With Handle

This specialized cast iron egg frying pot revolutionizes breakfast preparation by allowing simultaneous cooking of multiple eggs with restaurant-quality results. The heavy cast iron construction ensures even heat distribution across all egg compartments, preventing the common issue of unevenly cooked yolks or whites. Its natural non-stick properties (when properly seasoned) enable effortless flipping and release, while the integrated handle provides secure maneuverability without the risk of warping common in thinner pans. The pan's heat retention keeps eggs warm longer after serving, and its versatility extends beyond eggs - perfect for silver dollar pancakes, mini omelets, or even individual hash brown portions.

Benefits of Using a Cast Iron Egg Frying Pot With Handle for Breakfast

Cast iron's superior thermal properties make this egg frying pot ideal for achieving consistent breakfast perfection. The material's excellent heat retention ensures evenly cooked eggs every time, whether you prefer sunny-side-up, over-easy, or scrambled. Unlike non-stick coatings that degrade over time, a well-seasoned cast iron surface actually improves with use, developing a natural non-stick patina. The sturdy handle offers better control than typical frying pans, especially when needing to tilt or flip multiple eggs simultaneously. As a bonus, cooking eggs in cast iron can increase dietary iron intake. Its durability means decades of reliable service - a stark contrast to disposable non-stick pans that require frequent replacement.

How to Season and Clean Your 12 Hole Cast Iron Cake Pan for Longevity

Proper maintenance begins with thorough seasoning: after washing the new pan with warm water, dry completely and apply a thin layer of high-smoke-point oil (like avocado or grapeseed) to every surface, including the intricate holes. Bake upside-down at 375°F (190°C) for one hour to create a protective polymerized layer. For cleaning, use hot water and a soft brush immediately after use - avoid soaking or harsh detergents that strip seasoning. Stubborn residue responds well to coarse salt scrubbing. Always dry thoroughly (a brief oven dry helps) and apply a light oil coat before storage. Store with parchment between cavities to prevent moisture buildup. This care routine builds superior non-stick properties while preventing rust, ensuring your pan becomes more valuable with age.

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12-Hole Cast Iron Pan FAQs

Is It Pre-Seasoned?

Yes, ready to use with natural nonstick coating.

How Many Items Can It Cook at Once?

It has 12 individual moulds.

Is the Handle Heat-Resistant?

No, use a glove—it gets hot during cooking.

Can I Use It on a Stovetop and in the Oven?

Yes, it’s safe for both.

Ke Lokela ho E Hloekisa Joang?

Hand wash only, dry thoroughly, and apply oil.

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