Pre-Seasoned Cast Iron Skillet with Silicone Hot Handle Holder - Utopia Kitchen (12.5 Inch)
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- This 12.5 inches skillet pan is suitable for both stovetop and oven for evenly cooking variety of different meals; silicon handle that provides a secure and comfortable grip when handling hot cookware on the stovetop
- While cast iron doesn’t leach chemicals, it can leach some iron into your food and that’s pretty good for health
- Cast iron cookware is comparatively less smoother than the Non-Stick cookware.
- To clean cast iron, never use soap; simply scrub your skillet with a stiff brush and hot water and dry it completely; it is not dishwasher safe
- You can make or toast breads, casseroles, egg dishes, burgers, chicken, fish and more; after each use, and particularly after you wash it with water, you must thoroughly dry and condition the pan with oil for longer durability
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Ready to Use: Factory Seasoning
To provide you with a ready to use cast-iron skillet, all our cast-iron cookware pass through factory pre-seasoning stage in which soy-based oil is used on these high head allowing the polymers to create an initial layer of seasoning. This one factory seasoned layer is equivalent 10-15 rounds of normal home seasoning. The normal cast iron seasoning we create at home is attained when the fats and oils used in cooking collect on the cast iron.
This makes our cast iron cookware completely ready to be used straight out of the box. No initial seasoning is required. However; in order to maintain the factory-seasoned cast iron layer you need to season it from time to time. Factory seasoning is just a kick-start to your cookware’s seasoning life. Not to forget that seasoning is an on-going course. If you want your cast iron to maintain a perfect black, non-stick patina, then get started with the cooking. Regular use and proper maintenance is the key to a coveted black non-stick surface.
With our Pre-Seasoned Cast Iron cookware now cook all you can; whether it be steaks, paninis, vegetables or anything you like your tummies to be fed. The perfectly sized wide diameter allows an ample cooking space, making it compatible with oven, stove, grill or over a campfire. This skillet can be used on various heat sources including gas, electric, induction and ceramic-glass top stoves, and ovens. Pay attention while using it on a glass stove top as slight sliding might cause a scratch to the surface.
The comforatble grip Silicone Handle makes hot skillet handling convenient on the stove top and protects hands up to 450° F.
Prepare delicious dishes and indulge into the best cooking experience at home with this cookware. Whether it is searing, sautéing, simmering, braising, baking, roasting, or frying, this has it all.
In order to maintain the non-stick surface of your cast iron cookware, follow the steps given below:
- Making Your First Meal: It is highly recommended to start with frying Bacon as it enhances the factory seasoning layer by adding, even more, oils to the coating although anything else might do the trick.
- To Boost Seasoning: Meat contains fats that enhance your cast-iron seasoning.
Maintain The Seasoning:
- Before cooking, rub some olive oil over your cookware’s surface.
- After washing, rub some olive oil over your cookware’s surface and place it on a stove or in an oven, at a low temperature, to allow the oil to seep in.
Enjoy a Healthy Lifestyle
With cast-iron cookware, you do not need to use large amounts of oil to give those potatoes a golden crispy color or. The lovely black non-stick polish on the surface is an indication of a properly seasoned skillet, making it almost non-stick. Cast iron pans allow you to avoid the unsafe chemicals found on non-stick pans which can cause undesirable damage to your vital organs.
It is very natural for iron to rust without seasoning but there is nothing to worry. It’s really easy to fix. Simply scrub the rust, rinse, dry, and cover with a little vegetable oil. If the problem persists, you will need to thoroughly remove all the rust and follow re-seasoning instructions given below:
- Wash the cookware with hot, soapy water and a stiff brush. It is perfectly fine to use soap this time because you are recreating the seasoning from the scratch.
- After washing, rinse and dry the cookware completely.
- Apply a thin, even layer of melted solid vegetable fat (or cooking oil of your choice) to the cookware inside and out. Make sure not to use too much oil as it will result in a sticky glaze.
- To grab any oil drips, place aluminum foil on the bottom rack of the oven and set the oven temperature to 350 – 400 degrees F.
- Then put the cookware upside down on the top rack of the oven.
- Bake it for at least an hour. After an hour, turn the oven off and let it cool in the oven.
- After the cooling process, store it open in a dry place.
- Repeat the process as required.
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1) (From the factory) Wash the pan with dish soap, rinse and dry quickly to prevent rust
2) Spray the pan liberally with cooking spray (ie Pam) or pour in a couple tablespoons of vegetable oil and wipe with a small piece of paper towel to distribute evenly. (There should not be any standing oil and should not get drips if you turn the pan sideways.)
3) Place a cookie sheet on bottom rack of oven (to catch drips), place pan UPSIDE DOWN on top rack and set to 350°F. Bake for 2-3 hours.
4) After cooling there should be a slick, non-stick surface to cook on and protects the pan from rusting. If it's still sticky after baking, you may have used too much oil and/or need to bake it longer.
Cooking: We pour a tablespoon or so of olive oil in the pan and distribute it around before cooking anything. It's healthy for you and helps prevent food from sticking. Keep the heat to medium to prevent scorching. If you burn something in the pan, you may need to re-season it.
1) Never use soap and water to clean it once it's seasoned
2) Scrape off any sold food with a plastic or wooden spatula
3a) Light soil: Spray with Pam or pour a tablespoon of vegetable oil
3b) Heavy soil: Pour in 1-2 tablespoons vegetable oil and a tablespoon of course salt (ie. sea salt)
4) Warm the pan up on the stove (warm enough to thin the oil but not so hot that you burn yourself) rub oil/salt mixture around with a paper towel. The salt will not dissolve in the oil, but instead acts like a mild abrasive (and prevents growth of any harmful bacteria), while the oil acts to re-season the pan after each use.
5) Wipe out food, excess oil and/or salt when done
For starters, it cooks everything better -- which has made cooking almost like an all new thing for me. For example, when I got up this past Saturday, I said to myself, "gee, I wonder what it would be like to make the world's best pancakes?" and then I cooked pancakes on this cast iron skillet, and said to myself, "this REALLY IS the world's best pancakes. Does not get better than that!"
Cooking everything I've ever cooked before has literally become a whole new experience.
I've also had a number of times in my life where I bought things thinking if I bought it, I'd do more of something I wanted to do. For example, I've bought instruments wanting to play instruments, or bought games wanting to play some games with friends. In almost all cases, I buy that thing and proceed to not do anything with it beyond using it a couple times.
Not with this. I'm discovering more and more that when you have the right tools to make delicious things, cooking is so much more fun than I ever thought it would be.
I *look forward* to cooking.
And, hell, even cleaning -- because while cast iron is a lot less scary to take care of than some people think, it does require work. And I kind of feel like with my new skillet, it's kind of like a new pet. And one that I love. But like a new pet, it sometimes needs attention that can't be too delayed.
Previously, I'd have left a dirty pan in the sink for hours... maybe days. Now, I clean it up right after I eat, because it's my new 'puppy' and it needs its cleaning now.
There's been a weirdly fulfilling ritual to this, though, that's connected me to my kitchen -- plus, I enjoy this new cleaner kitchen I've been keeping almost as much as I've been enjoying the food that I've eaten!
To think a fairly small purchase has changed so much about me in such a short time -- and made me appreciate so many new and different things -- is, well, damn. I love it.
A few little caveats:
This ended up being a bit bigger than I expected, but that's my fault for not comparing the measurements to my existing pans and skillets. I thought this was a 'standard' sized pan (whatever 'standard' is), and it ended up being a good deal bigger than the biggest pan I had before.
That said, I actually *really* like the size. This makes cooking a lot of things that was challenging a lot easier -- I made a *giant* thing of made-from-scratch Mac and Cheese (enough for 12 people!), and this actually managed to fit the entire thing. (And the fact that I could use one pan for the stove top *and* the oven was nice.).
I also enjoy how much easier to is to flip things, and how there's extra space if I want to cook a couple different at the same time. Another nice thing: if you're cooking burgers or hot dogs, you can cook the meat in the center of the pan and have *plenty* of space around the sides to heat the buns, and this makes them extra tasty.
It is a bit heavy, however. I'm able to handle it with one hand (though that took a little getting used to), but a member of my household in her mid to late 60s isn't. Still, she's able to handle it much easier than she thought the first time she picked it up because of it's second handle. Consider this the Great Sword of the kitchen -- a number of people are going to need to use its two handles to use with ease.
The last caveat: If you've never used cast iron -- like I've never used cast iron -- *wow* do they get hot, and they *retain* their heat. I took the advice of all the blog articles I've read and seasoned it a few extra times before my first use, and the first time I took it out of the oven I burned myself -- right through my oven mitt. If you pick this skillet in the oven at very high temperatures, make sure to use both the silicone hot handle holder and a *good* pair of oven mitts.
My burn was very minor because I had the oven mitts on, but they were crappy, cheap oven mitts. I immediately threw them out and bought a good pair of oven mitts on that were designed to be able to protect at 450.
I haven't burned myself since, but it's definitely something to be careful about.