Frying Pan Cast Iron 28 cm

Frying pan made of cast iron from the Swedish brand Nordwik. Cast iron pans are well suited for frying many different ingredients and dishes. It is made entirely of solid cast iron and has no coating that can break. With the right treatment, Nordwik's cast iron pans can be used for life and also passed on to the next generation.

A sustainable material to trust

Cast iron only gets better the more it is used. In an entirely untreated cast iron pan, what you fry tends to stick easily to the bottom. Therefore, Nordwik's pan is already pre-fried on delivery with a thin layer of cooking oil. Nevertheless, it is recommended that some fat be used, especially during the first frying. For each use, you will notice that the pan's natural coating of the fat gets better and better.

The bottom of the frying pan has a thickness of 0.6 cm.

Frying and temperatures

The material can withstand high temperatures and, thanks to the thickness of the goods, retains heat in a superior way. The pan is, therefore, excellent when you want to fry a nice piece of meat in high heat quickly. It works just as well for pancakes or anything else you want to fry. You can also use the pan in the oven.

Tip:

• Stews with ingredients that have high acidity (wine, lemon, tomato, etc.) and that require long cooking are best done in another vessel, for example, in the enameled pot by Nordwik. Because the ingredients are acidy and it takes a long time to cook, the dish might have a slight iron-like aftertaste from the cast iron. Not dangerous, but not so good either.
• Be patient when frying protein, such as eggs and meat. At first, the protein sticks to the pan, but as soon as the Maillard reaction has done its job and the ingredient is fried, it releases itself. So do not try to turn too early, but let the pan do its thing.

Cleaning and storage

A cast iron pan should never be washed in the dishwasher, nor ever with detergent. The natural coating that occurs when frying with butter and oil is essential for the pan to retain its fine frying properties. Wash it only with warm water and then wipe with kitchen paper. Between uses, the pan should be stored dry.

Should you still wash the pan with detergent, a cast iron pan can always be fried again to be like new. A good way is to rub it in with a little cooking oil, put it in the oven on high heat, let it cool, rub it in with another layer of oil, and then into the oven again. Repeat at least 3-4 times.