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|Size||Ø 45 x 19 cm|
|Packaging||1 x 35 x 28 x 10 cm = 13 kg|
Today, cast iron is more popular than ever. Unlike other materials, seasoned cast iron eliminates the need for using oil or butter on the cooking surface, making your foods lower in fat. Durable, heavyweight cast iron transfers and retains heat evenly. During cooking, iron from the cookware flakes off and is then consumed with the food, making cast iron a great source of iron, especially for people with anemia.
The bail handle is for use with a tripod.
Allow your pan to cool before washing - cast iron cookware can crack or break due to thermal shock.
These will need additional oiling after cleaning.
Cast iron needs to be thoroughly washed so that the next dish doesn’t taste like the last one. Avoid harsh detergents, but use soap as needed to get the surface clean. The oil embedded in the metal will remain. Once cleaned and dried, rub a small amount of high-temperature oil into the metal to prevent rusting. A well-preserved piece of cast iron will appear shiny, but not oily.