Cast Iron Frying Pan Lumarko SP20 20 cm — heavy-duty skillet for stovetop and oven

Lumarko SP20 is a 20 cm cast iron frying pan designed to deliver stable, even heat for searing, frying and sautéing. The heavy cast-iron construction ensures excellent heat retention and a durable cooking surface suitable for use on stovetops and in ovens. The pan's simple, solid design supports everyday home cooking as well as outdoor and high-temperature preparations.

Advantages

The cast iron body provides consistent heat distribution and strong heat retention, reducing temperature fluctuations while cooking. Its robust construction offers long-term durability and resistance to damage from high heat. Compatibility with both stovetop and oven expands cooking options, and the 20 cm diameter is practical for single servings, side dishes and small batches. The pan's surface can develop a natural seasoning layer over time, improving non-stick properties without chemical coatings.

Suitable for

• Pan-searing meats and fish
• Frying eggs and vegetables
• Sautéing small portions and side dishes
• Finishing dishes in the oven
• Outdoor cooking on a camp stove or over coals

Key specifications

• Material: cast iron
• Pan diameter: 20 cm
• Suitable for: stovetop and oven use
• Design: heavy-duty, single-piece cast construction
• Cooking surface: pre-seasonable cast-iron surface that improves with use

How to use

Preheat the pan gradually to avoid thermal shock and ensure even heating. Use moderate to high heat for searing and browning; reduce heat for delicate foods. When moving between stovetop and oven, use heat-resistant gloves or mitts and place the pan on oven-safe racks. Clean the pan after cooling by wiping or rinsing with warm water and a soft brush; avoid prolonged soaking and harsh detergents to preserve the seasoning layer.

Usage recommendations

To maintain performance, season the pan periodically by coating the cooking surface with a thin layer of cooking oil and heating it until it polymerizes. Dry thoroughly after washing and apply a light layer of oil for storage. Avoid metal scouring pads that can damage the seasoning; use gentle brushes or non-abrasive tools for cleaning.