• Material: cast iron, handle made of fine walnut wood.
• Weight: approx. 3.0 kg, base diameter: 21 and 24 cm.
• Edge height: approx. 5 cm, handle length: 23 cm.
• Do not put in the dishwasher, do not use in the oven.
• Concave base with 6 mm thickness.

Cast iron is one of the oldest materials for cooking and frying. The roasting aroma is incomparable and cannot be produced with any other pan as real as in a real iron pan. Cast iron pans are particularly suitable for frying at high temperatures. After a few frying processes, the pan develops a brown patina, which creates the special roasting aroma and creates a non-stick effect. This patina must not be removed with exaggerated cleaning. Skeppshult cast iron pans are ideal for frying on induction cookers. Operation and care instructions: for frying and searing cooking oil, butter or magarine can be used. Cast iron is a natural product that requires only easy care without s (detergent, etc.). As raw cast iron is used for this pan, it is possible that it will rust if treated incorrectly. However, rust can be easily avoided or removed. Cast iron cookware is cleaned only with hot water and the dish brush. Then the iron surface should be dried well and rubbed with cooking oil. Cast iron is not suitable for cleaning in the dishwasher. Cast iron should not be used to store food as this can cause rust. Tips for Preventing Rust * Never soak the pan: Since cast iron is so vulnerable to rust, it’s best to limit your pan’s exposure to water as much as possible. * Don’t let the pan air dry: Wipe off any excess water with a towel immediately after rinsing. To get your skillet dry, pop it on the burner to remove extra moisture * Lightly oil after use: Once dried, rub your skillet with a thin layer of vegetable oil before storing * Seasoning: Drop a tablespoon of vegetable oil on the pan/utensil and spread it around with your fingers or a paper towel. (Take care not to burn yourself on a warm skillet!). Oil the outside and the handle, too. Next, take a folded napkin and wipe off the excess oil. You’ll want the skillet to be lightly greased. Set your oven to 350 degrees and put some aluminum foil on the bottom rack. Then pop the skillet in, upside down, on the upper rack for about 1 hour. Turn the oven off and leave the pan inside until it’s cool. The oil will bake into the pores of the pan, providing a non-stick finish *