10.5" Round Ribbed Skillet Pan
This is industrial equipment that is used in professional restuarants, not to be mistaken for low budget mass production replicas.
Round shape, flared sides provide extra cooking room.
Cooking surface covered with durable satin-texture black enamel.
Ribbed cooking surface allows fats to be poured off.
Perfect for steak, chicken and fish fillets.
Leaves an attractive seared finish.
It pays to break in a cast iron pan by treating it with cooking oil after using it for the first time.
Cast iron cookware must be seasoned properly and it will last a life-time.
Heat the oven to 250'c - 300'c.
Coat the pan with lard or bacon grease.
Don't use a liquid vegetable oil because it will leave a sticky surface and the pan will not be properly seasoned.
Put the pan in the oven.
In 15 minutes, remove the pan & pour out any excess grease.
Place the pan back in the oven and bake for 2 hours.
)
)
