Cast Iron Frying Pan 24 cm, No name, model twm_914001

The Cast Iron Frying Pan 24 cm is a heavy-duty cookware piece designed for reliable heat retention and even cooking. Its 24 cm diameter provides a versatile cooking surface suitable for searing, frying and slow-cooking. Constructed from solid cast iron, the pan is compatible with stovetops, ovens and open-fire cooking, making it a practical choice for both indoor and outdoor kitchens. Surface care requires regular seasoning and hand-washing to maintain the cooking layer and prevent rust.

Advantages

The cast iron construction ensures consistent heat distribution and long-term durability under high temperatures. The 24 cm size balances capacity and maneuverability, allowing efficient browning of meats and vegetables while fitting standard stovetop burners and oven racks. The pan’s ability to withstand oven and open-fire use increases its versatility for a range of cooking techniques, from quick searing to slow braising. When properly maintained through seasoning, the pan develops a natural non-stick layer and resists corrosion.

Suitable for

• Searing and browning meats
• Frying vegetables and eggs
• Slow-cooking and braising
• Oven finishes and gratins
• Outdoor open-fire cooking and camping

Key specifications

• Material: cast iron for high thermal mass and durability
• Diameter: 24 cm cooking surface
• Compatibility: suitable for gas, electric, ceramic and induction stovetops, oven use and open flames
• Maintenance: requires regular seasoning and hand-washing; avoid prolonged soaking and dishwashers
• Cooking surface: heavy-duty, suitable for high-temperature searing and slow heat retention

How to use

Before first use, inspect the surface; if not explicitly pre-seasoned, apply a thin layer of cooking oil and heat gradually to build up a protective seasoning layer. Preheat the pan gradually on the chosen heat source to avoid thermal shock. Use moderate to high heat for searing and lower heat for slow-cooking to take advantage of the pan’s heat retention. After cooking, allow the pan to cool slightly, then clean by wiping or rinsing with warm water and a soft brush; avoid detergent when possible to preserve seasoning. After cleaning, dry thoroughly and apply a light coat of oil to protect the surface.

Usage recommendations

Maintain the pan’s seasoning by cooking with fats regularly, drying immediately after washing, and storing in a dry place. For best long-term performance, avoid acidic foods for extended periods in an unseasoned pan and reapply seasoning when food begins to stick or discoloration appears.