Cast Iron Skillet

[Product Features] - Thick cast iron body with strong heat retention, suited to frying, sautéing, baking and many cooking methods - Stable pan temperature, suited to egg dishes, meat, vegetables, high-protein ingredients and dishes that need sustained heat - No chemical non-stick coating; only a light edible-oil spray is applied before shipping as basic rust protection - After correct seasoning and daily care, an oil layer gradually forms on the surface and handling becomes smoother over time - Durable one-piece construction, suited to restaurants, brunch spots, cafés, casual diners and kitchen procurement [Important Notes] - A cast iron pan needs initial seasoning, ongoing seasoning and regular care; it is not a maintenance-free pan - If the routine of drying after washing, wiping on a thin layer of edible oil and storing it dry is not acceptable, assess your usage habits before purchasing - Dry the pan thoroughly after use and store it in a dry, ventilated place to avoid rust from prolonged moisture - Both the body and handle heat up during cooking; use heat-resistant gloves to avoid burns - This product is not suitable for dishwashers, and prolonged soaking in water is not recommended - For foodservice use, establish a washing, drying and seasoning SOP first to ease handover and maintenance [Cast Iron Seasoning Steps|Gas Stove Version] 1. Wash the cooking surface with water and a little mild dish soap to remove surface dust and protective oil 2. Place the pan on the gas stove and dry off all moisture over medium-low heat 3. Once the body is dry, turn off the heat and let the pan cool slightly 4. Apply a small amount of edible oil evenly over the surface and body with a paper towel or silicone brush 5. Heat over low heat for about 10 minutes, adjusting the pan angle as needed so the body heats evenly 6. Turn off the heat, let the pan cool naturally, and it is ready to use [Cast Iron Seasoning Steps|Oven Version] 1. Wash the cooking surface with water and a little mild dish soap to remove surface dust and protective oil 2. Wipe the pan dry, place it in the oven and bake at 150℃ for about 20 minutes to fully evaporate the moisture 3. Take the pan out and let it cool slightly 4. Apply a small amount of edible oil evenly over the surface and body with a paper towel or silicone brush 5. Return it to the oven and bake at 150℃ for about 10 minutes 6. Take it out, let it cool, and it is ready to use [Cleaning and Seasoning Care] 1. After use, while the body is still warm, remove food residue with warm water and a sponge 2. After washing, dry it immediately on the gas stove over low heat, or in the oven at 150℃ for about 10 minutes 3. Once no moisture remains on the surface or body, wipe on a thin layer of edible oil 4. After the pan cools, store it in a dry, ventilated place 5. If light rust spots appear, remove them with a brush and re-season the pan [Tips] - For daily cleaning, avoid steel wire brushes so the built-up oil layer is not damaged - Apart from the first cleaning or heavy grease, reduce dish soap use day to day to avoid over-stripping the oil layer - A cast iron pan is not maintenance-free; it suits users or foodservice sites willing to keep a regular care routine - Once the seasoning is stable, the surface gradually becomes smoother to use and food sticks less

Variant / Style— Please select a variant first

Small 14 cmMedium 15 cmLarge 20 cmExtra Large 25 cm超大號25cm+木墊Extra Large 25 cm + Wooden Trivet

Product Specs