Cast-iron frying pan LAMART model LT1065, diameter 23 cm

Cast-iron frying pan LAMART model LT1065, diameter 23 cm, is designed to deliver even heat retention and stable frying performance. Made from quality cast iron with an inner non-stick layer, this 23 cm pan is suitable for stovetop use, including induction where cast iron is compatible, and for finishing in the oven. The pan’s robust construction and high temperature resistance up to 280°C make it suitable for searing, frying and slow cooking while providing long service life and consistent results.

Advantages

The cast-iron body ensures excellent thermal conductivity and heat accumulation for uniform cooking across the 23 cm surface. An inner non-stick layer reduces food adhesion and facilitates easier cleaning while preserving the mechanical and chemical durability of the cookware. The pan resists grazes and cracks, tolerates high temperatures up to 280°C and has a ribbed or shaped bottom that supports low-fat cooking. Large-format handles provide balanced weight distribution and a secure grip during use.

Suitable for

• Searing steaks and meat
• Frying vegetables and eggs with reduced sticking
• Slow cooking and braising
• Finishing dishes in the oven
• Preparing recipes that benefit from strong heat retention

Key specifications

• Material: cast iron with inner non-stick layer
• Diameter of cooking surface: 23 cm
• Colour: black
• High temperature resistance: up to 280°C
• Bottom: ribbed or shaped for reduced sticking and low-fat cooking
• Handle: large-format for even weight distribution and secure grip

How to use

Preheat the pan gradually on the stovetop to achieve even temperature across the cooking surface. Use suitable utensils (wood, silicone or heat-resistant nylon) to protect the non-stick layer. For searing or frying, heat the pan until it develops a stable hot surface, then add cooking oil or fat if desired and place food items with care to avoid splatter. When oven finishing, ensure the pan and handles are rated for the intended temperature and transfer with oven mitts. Allow the pan to cool before cleaning.

Usage recommendations

Hand wash with warm water and a soft sponge; avoid strong abrasives to preserve the inner non-stick layer. Dry thoroughly to prevent surface oxidation. Season periodically if recommended by care instructions for cast iron cookware to maintain performance. Avoid rapid temperature changes; do not place a hot pan into cold water. Use appropriate heat settings to match the cooktop and recipe.