The early bird gets the worm. Get ready for the coming season.
Petromax Cast Iron Grill Fire Pan
Petromax Cast Iron Grill Fire Pan
Nie można załadować gotowości do odbioru
Cast iron grill pan used for charing, family meals, roasting and frying on an open fire, in the oven or on the stove.
-
Cast iron intensifies the taste of the food prepared in it. This gives your meat, fish or vegetables a characteristic note.
-
Thanks to the high heat retention, you can sear food at a high temperature and your pan will provide the heat to cook it further after removing the heat source.
-
The patina, which becomes stronger with every use, prevents your food from sticking. This chemical-free non-stick effect occurs naturally and makes the grill fire pan even more robust and resistant over time. The stronger the patina, the less oil and fat you need when cooking. Food liquids collect in the grooves, leaving behind the typical roasted stripes and an incomparable aroma.
-
The grill fire pan is suitable for all types of stoves and open fires. Pre-seasoned, ready for use.
Seasoning iron cookware involves creating a protective coating by heating incredible thin layers of fat that bonds to the metal surface in a process called polymerization to give a hard, blackened skin.
To season your cast iron cooking utensil,
- Wash well with soap and completely dry the cookware.
- Rub the entire surface with a thin layer of fat and buff thoroughly.
- Place the oil coated cookware in an oven preheated to 230°C/ 450°F for 30 minutes OR heat on the stove until it starts to smoke.
- Leave to cool and repeat.
*You may carry out the oiling and baking of the cast iron ware one to six times, with each repeated procedure rendering the cookware surface further naturally nonstick and providing a longer lasting anti rust treatment.
Points to note:
If the coating turns greasy, you may have applied a too thick layer of fat or you did not heat the cookware up to an adequately high temperature.
Do not apply excess fat and buff very well so that the cookware does not look greasy before applying heat, even the smallest amount of excess oil may pool during heating to form hardened or sticky droplets on your cooking surface.
An oven provides more uniform heat, but a stove works just fine. Keep your kitchen well ventilated, it may get a little smoky. You can heat up the greased cookware on an outdoor open fire.
You may use any type of unsaturated or saturated fats.
You only need to season your cast iron cookware once, before cooking in it for the first time.
Hand wash, dry thoroughly and apply a thin layer of oil after use.
