Size:28 cm Seasoning: Traditional cast-iron skillets do not emerge from the box with a nonstick surface. That comes with seasoning, or coating the skillet with cooking oil and baking it in a 180 °C oven for an hour. You will reinforce the nonstick coating every time you heat oil in the skillet, and you can hasten the process by seasoning as often as you like. Cleaning: For best results, rinse the pan with hot water immediately after cooking. If you need to remove burned-on food, scrub with a mild abrasive, like coarse salt, and a nonmetal brush to preserve the nonstick surface; you can also use a few drops of a mild dishwashing soap every once in a while. If the pan gets a sticky coating or develops rust over time, scrub it with steel wool and reseason it. To prevent rust, dry the skillet thoroughly and lightly coat the cooking surface with cooking oil. Cover with a paper towel to protect it from dust. Since 2013, «BIOL» company started the production of the cast iron cookware, and uses recent developments in the foundry - permanent mold casting. The company constantly modernizes and improves the level of production process, thereby provides the highest quality of products. Almost all cast iron utensils of TM Biol go through seasoning process (heat treatment in oil). In this case, a thin, porous coat of iron oxide is covered the surface that provides rust resistant and some non-stick properties.
P**.
Great quality
As per usual with cast iron cookware one star reviews left on a great product by idiots. Slating the basic care instructions when with minutes on google you can find comprehensive guides by experienced users. All cast iron needs multiple layers of seasoning food will stick until properly seasoned at least 5 or 6 times until jet black and shiny.1 Before first use wash in hot soapy water rinse well and dry on a low/med hot hob or oven DO NOT LEAVE TO AIR DRY OR WITH A CLOTH it will rust.2 Dont place on/in high heat immediately from cold or from hot into cold water thermal shock can crack it either way.3 season - preferably on large gas burner. Pan will smoke ferociously open a window. Heat on low and apply thin layer of vegetable oil inside and out (be thorough every square millimetre must be oiled) with paper towels held with tongs, gradually increase heat till smoking hot mopping up pools and drips and flip over move pan around to expose all of it to heat, 5 to 10 mins each side depending on burner size/output. Put upside down in hot oven @ 220C for an hour. leave to cool re oil and repeat oven step another 4 or 5 times.I tend to just do repeat seasonings when using the oven anyway. after use before pan gets fully cold put some boiling water in just enough to cover ridges over med heat scrape up any stuck bits, reduce for 5 - 10 mins and save for sauce stock rinse with fresh boiling water discard and return pan to heat until dry and smoking. Never wash pan, use metal scourer, detergent or use for acidic foods - all will damage / remove the seasoning and cause rust spots. Never store in same cupboard as cloth dried pots and dishes unless in a ziplock / pushseal plastic bag.
J**Y
Nice griddle pan
Love my new griddle panWell made removable handle for soaking after use
D**E
Great for steaks
It's heavy but well worth it
Trustpilot
2 days ago
2 months ago