Heat
Cast iron skillet, 10 inch
$52.00
Pre-seasoned, and the seasoning is a starting point not a finish.
| Material | Cast iron, pre-seasoned |
|---|---|
| The number | 4.5 mm wall, 2.3 kg |
| Care | Dry it on the hob after washing and wipe a film of neutral oil in while warm. Do not soak it. |
| Reference | TBL-CAST-10 |
| Availability | In stock, ships next business day |
Complimentary delivery over $95 · 30-day returns · Refund policy
In detail
Cast iron works because of mass, not conductivity. It heats unevenly and slowly and then holds that heat through anything you put in it, which is why it sears better than a pan that responds faster. Four and a half millimetres of wall and 2.3 kg is the useful weight for a ten inch.
Pre-seasoned with a polymerised vegetable oil, which is a starting point rather than a finished surface — the pan gets genuinely non-stick after a few months of use. Machined cooking surface rather than the usual pebbled cast finish, so food releases from the first day. Oven, grill, hob and fire. Dry it on the heat after washing; the only way to ruin one is to leave it wet.
What it will not do: non-stick work. Nothing in this course is coated, which means eggs and delicate fish want either cast iron with a mature seasoning or a pan we do not sell. We would rather say that than sell you a coating that has a three-year life and cannot be repaired.
