Cast Iron Frying Pan KingHoff 20 cm KH-2251

Cast iron frying pan KingHoff 20 cm KH-2251 is a compact, heavy-duty skillet designed for everyday stovetop cooking. Constructed from solid cast iron, the pan offers even heat distribution and excellent heat retention, making it suitable for frying, searing and slow cooking small portions. The flat base and 20 cm cooking surface make this pan convenient for single servings, side dishes and finishing sauces on gas, electric, ceramic and induction hobs.

Advantages

The cast iron construction ensures consistent temperature across the cooking surface and long-lasting durability under regular use. Its weight and thickness help maintain heat for searing and slow simmering, while the simple, uncoated surface develops a natural seasoning layer with use. Compatibility with multiple hob types, including induction, expands flexibility in kitchen setups. The palm-sized diameter makes the pan easy to handle and store compared with larger skillets.

Suitable for

• Frying eggs and small breakfasts
• Searing single portions of meat, fish or vegetables
• Preparing side dishes and sauces
• Slow-cooking and pan-roasting small quantities

Key specifications

• Material: cast iron for even heat distribution and retention
• Diameter: 20 cm cooking surface suitable for small portions
• Suitable hobs: gas, electric, ceramic, induction
• Design: flat base for stable contact with stovetop
• Surface: uncoated cast iron that seasons with use

How to use

Before first use, wash the pan in hot water without detergent, dry thoroughly and season according to the manufacturer’s guidance by applying a thin layer of vegetable oil and heating until the oil polymerizes. Preheat the cast iron pan gradually over medium heat to avoid thermal shock, then adjust to the required cooking temperature. Use appropriate utensils such as wooden, silicone or metal tools if the surface has developed a seasoned layer; avoid sudden temperature changes and do not submerge a hot pan in cold water.

Usage recommendations

Regularly maintain the pan by wiping it clean after use, occasionally reapplying a thin oil layer and storing it dry to preserve the seasoning and prevent rust. For stuck food, soak briefly in warm water and gently remove residue with a brush; avoid aggressive detergents and scrubbing that remove the seasoning layer.