Cast iron frying pan Vilde 15 cm, model 199033

The Cast iron frying pan Vilde 15 cm, model 199033 is a compact cookware piece intended for frying, searing and simmering small portions. Constructed from cast iron, it provides even heat retention and stable temperature during cooking. The pan is sized for single servings, side dishes and sauces and is suitable for use on most stovetops and in the oven. It requires initial seasoning and regular basic cast-iron maintenance to preserve its cooking surface and nonstick properties.

Advantages

The cast iron construction ensures uniform heat distribution and long-term durability. Its compact 15 cm diameter makes it easy to handle and store while allowing precise temperature control for small-portion cooking. The pan is oven-safe, enabling transitions from stovetop searing to oven finishing. With proper seasoning and care the surface develops improved release characteristics and resists wear from regular use.

Suitable for

• Preparing single servings and small portions
• Searing meat, fish or vegetables
• Cooking sauces, reductions and pan gravies
• Finishing dishes in the oven after stovetop searing
• Use in kitchens where durable, long-lasting cookware is preferred

Key specifications

• Material: cast iron for heat retention and durability
• Diameter: 15 cm, designed for small portions
• Suitable heat sources: most stovetops and oven use
• Cooking techniques: frying, searing, simmering and oven finishing
• Care: requires seasoning and routine cast-iron maintenance to maintain surface

How to use

Before first use, season the pan according to standard cast-iron procedures: clean, dry thoroughly, apply a thin layer of cooking oil and heat until the oil polymerises to form a protective coating. Use the pan on a medium to medium-high heat for frying and searing; avoid rapid temperature shocks by preheating gradually. For oven finishing, verify that handles and the pan itself are at a temperature appropriate for your oven and transfer carefully using oven mitts. After cooking, clean with warm water and a brush or non-metallic scrubber; avoid prolonged soaking and harsh detergents that strip seasoning. Reapply oil lightly after drying to protect the surface.

Usage recommendations

To extend service life and maintain performance, regularly maintain the seasoned layer: clean promptly after use, dry completely, and apply a light coating of cooking oil before storing. Avoid using metal utensils that can damage the seasoned surface; prefer wooden, silicone or heat-resistant nylon tools. Periodically re-season if food begins to stick or the surface appears dull.