Frying Pan NAVA IRON, round 26 cm – cast iron skillet suitable for stovetop and oven

NAVA IRON round frying pan, 26 cm diameter, is a cast iron skillet engineered for consistent heat retention and even distribution across the cooking surface. The heavy construction provides stable contact with stovetop burners and maintains temperature for searing, frying and slow cooking. The pan’s surface responds to seasoning, creating a more non-stick finish with repeated use. It is compatible with gas, electric, ceramic and induction cooktops, and can be used in the oven or on a grill for finishing or braising.

Advantages

The cast iron body offers excellent thermal mass for stable temperatures and efficient browning. Its 26 cm cooking surface balances capacity and heat-up time for everyday household use. The pan’s durability allows long-term use with minimal mechanical wear; the cooking surface improves over time as seasoning builds. The skillet’s construction supports both high-heat searing and low-and-slow preparations, and it is suitable for transfer from stovetop to oven without risk of damage.

Suitable for

• Searing steaks and poultry
• Frying vegetables and eggs
• One-pan recipes and skillet meals
• Braising, roasting and finishing in the oven
• Use on grill or outdoor cooktop

Key specifications

• Material: cast iron for high thermal mass and longevity
• Shape and size: round, 26 cm cooking diameter
• Compatibility: suitable for gas, electric, ceramic and induction stovetops, oven and grill
• Surface: pre-seasonable cast iron surface that improves with regular seasoning
• Use: designed for searing, frying, braising and slow cooking

How to use

Before first use, wash the pan in hot water without detergent, dry thoroughly and apply a thin layer of cooking oil to the surface, then heat gently to set the initial seasoning. Preheat the pan gradually to the desired cooking temperature to avoid thermal shock. Use medium-high heat for searing and medium to low heat for frying or simmering. After use, clean the skillet with hot water and a brush or non-abrasive scrubber; avoid harsh detergents that remove seasoning. Dry completely and apply a light coat of oil before storage to protect the surface from rust.

Usage recommendations

For best results, build seasoning over several uses by cooking fatty foods or applying thin coats of oil and heating. Avoid soaking the pan for extended periods and do not store acidic foods in the skillet for long durations to preserve seasoning and surface integrity.