• Cast iron frying pan 30cm (3L) – Ideal for stove, grill & fire
  • cast iron pan 30cm 3l
  • Cast iron frying pan 30cm (3L) – Ideal for stove, grill & fire
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Zauberfeder

Cast iron frying pan 30cm (3L) – Ideal for stove, grill & fire

$57.94 USD
$57.94 USD
Inkl. MwSt. Shipping wird beim Checkout berechnet.
Highlights

The 30 cm diameter, 3-liter cast iron frying pan is a versatile cooking utensil for perfect frying and braising.

  • Even heat distribution for optimal frying results and crispy textures
  • Versatile use on grills, gas stoves, induction cooktops, in the oven, or over an open fire
  • Two convenient side spouts for precise and easy pouring of sauces
  • Robust, high-quality cast iron construction weighing 3.3 kg
  • Generous 3-liter capacity with a height of 6.3 cm
Manufacturer's specifications

Zauberfeder GmbH, Witzlebenstraße 2, 38116 Braunschweig, info@zauberfeder.de
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Cast iron frying pan 30cm (3L) – Ideal for stove, grill & fire
cast iron pan 30cm 3l
Cast iron frying pan 30cm (3L) – Ideal for stove, grill & fire
Cast iron frying pan 30cm (3L) – Ideal for stove, grill & fire

Cast iron frying pan 30cm (3L) – Ideal for stove, grill & fire in detail

Questions about the product Cast iron frying pan 30cm (3L) – Ideal for stove, grill & fire

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To preserve the natural patina and prevent rust, please observe the following care instructions: - Cleaning without dish soap: After use, rinse the pan only with hot water and a brush or sponge. Do not use dish soap, as this will dissolve the protective layer of fat (patina).

- Thorough drying: Dry the pan immediately and completely after cleaning. Never allow cast iron to air dry, as residual moisture quickly leads to rust.

- Oiling: After each drying, rub the pan with a very thin layer of neutral cooking oil (e.g., rapeseed oil) to seal the iron.

- No dishwasher: Never put the pan in the dishwasher.

- Proper storage: Store the pan in a dry place and avoid covering it with a lid when it is damp.

- Seasoning: If the patina is damaged or the pan begins to rust, it must be cleaned and re-seasoned to restore the protective layer.
How should a cast iron pan be stored after cleaning, and what should be considered during seasoning to guarantee the longevity of the material?

A cast iron pan should always be stored in a dry place after cleaning to prevent rust from forming due to moisture. Before storing, it is important to dry the pan thoroughly and rub the inside with a thin layer of cooking oil. When seasoning, be sure to use a suitable oil and rub it in so thoroughly that no greasy shine remains, as this can make the surface sticky. Gradually heating the pan in the oven at around 230°C (450°F) over several cycles builds up a protective patina, which acts as a natural non-stick coating and makes the material durable.
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To season a cast iron pan, first clean it thoroughly and dry it completely. Then, lightly coat the pan with a neutral, high-heat oil such as rapeseed or sunflower oil. In the oven, place the pan upside down on the rack and season it at about 250 degrees Celsius (480 degrees Fahrenheit) for one hour. On the stovetop, heat the pan until the oil begins to smoke, and ideally repeat the process several times for a stable patina. Neutral-tasting oils with a high smoke point (rapeseed or sunflower oil) are particularly well-suited, while many professionals also recommend linseed oil for the oven method.