Cast iron frying pan KRISBERG 28 cm — KR 7560/2560 is a heavy-duty cookware item designed for frying, searing and slow cooking. Constructed from solid cast iron, the pan provides consistent heat retention and even temperature distribution, suitable for stovetop cooking and finishing in the oven. Its 28 cm diameter offers a practical cooking surface for meats, vegetables and pancakes, and the pan’s performance improves with regular seasoning to develop a natural non-stick surface.
Advantages
The cast iron body delivers excellent heat capacity and even heating across the cooking surface, reducing hot spots during frying and searing. Durability and resistance to wear make this pan suitable for frequent use; with proper care and seasoning the cooking surface becomes more non-stick over time. The oven-safe nature of cast iron allows for versatile techniques such as searing on the stovetop and finishing in the oven. The simple, solid construction also requires minimal replacement or maintenance when maintained correctly.
Suitable for
- Pan-frying and searing steaks, chops and poultry
- Cooking vegetables and root vegetables with consistent browning
- Making pancakes, crepes and flatbreads
- Slow-cooking, braising and oven finishing of dishes
Key specifications
- Material: cast iron for high heat retention and even distribution
- Diameter: 28 cm cooking surface suitable for medium portions
- Compatible heat sources: gas, electric, ceramic hob and oven use
- Construction: single-piece cast with a sturdy rim and long handle for safe handling
- Care: requires seasoning and hand washing to maintain surface and prevent rust
How to use
Preheat the cast iron pan gradually on the chosen heat source to ensure even temperature across the surface. Apply a small amount of oil or fat when frying to improve release and create seasoning layers over repeated use. For searing, preheat until the pan is hot and add food in a single layer without overcrowding. When finishing in the oven, transfer the pan carefully using heatproof gloves or mitts. After cooking, allow the pan to cool slightly, clean with warm water and a brush or non-abrasive scraper, dry thoroughly and reapply a thin layer of oil to protect the surface.
Usage recommendations
Do not use aggressive detergents or leave the pan to soak for long periods. To build and maintain the natural non-stick layer, season regularly by applying a thin coat of cooking oil and heating the pan. Store in a dry place to avoid moisture exposure and inspect the surface for rust; any small rust spots can be removed with a gentle scrub and re-seasoned.
