Banquet cast iron double-sided roasting pan with lid, 4+3 compartments, induction-compatible

The Banquet cast iron double-sided roasting pan with lid combines two cooking surfaces and a total of seven compartments (4+3) to allow simultaneous preparation of multiple ingredients. Constructed from cast iron, the pan provides reliable heat retention and even distribution, and its induction-compatible base works on induction cooktops as well as on gas and electric stoves. The included lid enables braising and slow cooking, while the reversible design offers a flat side and a ridged/grill side to suit different cooking techniques.

Advantages

The cast iron construction ensures long-lasting durability and stable temperatures for searing, roasting and simmering. The double-sided reversible design expands versatility by offering both a smooth cooking surface and a ridged surface for grill marks and reduced fat contact. Multiple compartments permit efficient meal preparation and portion separation, reducing the need for extra pans. Induction compatibility, oven safety and the included lid increase functionality for stovetop-to-oven recipes.

Suitable for

• Cooking mixed meals with meat, vegetables and sides simultaneously
• Grilling and searing on the ridged side to create grill marks
• Braising and slow-cooking with the lid on the flat side
• Use on induction, gas and electric cooktops and in the oven

Key specifications

• Material: cast iron for even heat retention
• Design: double-sided reversible pan with flat and ridged surfaces
• Compartments: 4+3 separate cooking sections
• Compatibility: induction-compatible base; suitable for gas and electric stovetops
• Includes: matching lid for braising and moisture retention

How to use

Preheat the pan gradually on low to medium heat to avoid thermal shock and ensure even heating. Choose the flat side for frying, simmering or braising with the lid, and the ridged side for grilling or searing to achieve grill marks and drip fat away from the food. Place ingredients in separate compartments as needed to cook different items at once; adjust heat and cooking time according to ingredient thickness. When transferring to the oven, use oven-safe temperatures appropriate for cast iron and always handle the pan with oven mitts or heat-resistant gloves.

Usage recommendations

Season the cast iron surface before first use and maintain seasoning with light oiling after cleaning. Clean gently with warm water and a soft brush; avoid harsh detergents or soaking for long periods. Dry completely and apply a thin layer of cooking oil to prevent rust. Preheat gradually and avoid extreme temperature changes to preserve the pan's surface and structure.