Cast iron roasting pan with skillet 2-in-1 28×16 cm Vilde 279053

Cast iron roasting pan with skillet 2-in-1 28×16 cm Vilde 279053 is a dual-purpose cast iron cookware piece combining a shallow roasting pan and a skillet in a single unit. Constructed from seasoned cast iron, it offers even heat distribution and long heat retention, suitable for roasting, searing, frying and oven baking. The compact 28×16 cm size fits smaller stovetops and ovens while providing enough cooking surface for meats, vegetables and one-pan meals. The design supports use over gas, electric and ceramic stovetops as well as in conventional ovens and over a supported open flame.

Advantages

The cast iron construction ensures uniform heating and excellent heat retention for consistent cooking results and efficient searing. The 2-in-1 format combines a shallow roasting tray and skillet to reduce the number of cookware items required while saving storage space. Durable material resists warping and, when maintained correctly, develops a natural non-stick patina that improves with use. The compact footprint makes it practical for everyday cooking and for preparing smaller portions.

Suitable for

• Roasting small joints of meat and poultry
• Pan-searing steaks and chops
• Frying vegetables and preparing sautéed side dishes
• Baking single-pan casseroles and gratins in the oven
• Outdoor cooking over a supported open flame or campfire

Key specifications

• Material: cast iron
• Overall cooking surface dimensions: approximately 28 × 16 cm
• 2-in-1 design: shallow roasting pan with integrated skillet
• Compatible heat sources: gas, electric, ceramic hobs, conventional oven, supported open flame
• Finish: pre-seasoned surface that improves with regular use

How to use

Preheat the cast iron gradually on low to medium heat to avoid thermal shock and ensure even temperature distribution. Use a small amount of cooking oil or fat when searing to achieve a brown crust; for oven roasting place the pan in a preheated oven set to the required temperature. Handle with oven mitts or heat-resistant gloves as the entire pan conducts and holds heat. After cooking, allow the pan to cool slightly before cleaning to protect the seasoned surface.

Usage recommendations

To maintain the pan’s performance, clean with hot water and a stiff brush—avoid detergents that can strip seasoning. Dry thoroughly and rub with a light coating of cooking oil while still warm to preserve the seasoned layer. For best results, periodically re-season the pan by applying oil and heating it in the oven. Store in a dry place to prevent corrosion.