Cast iron frying pan Vilde CAST LINE 20 cm – 20 cm diameter, stovetop oven-safe

Vilde CAST LINE 20 cm cast iron frying pan is a compact, heavy-duty skillet designed for consistent heat retention and reliable everyday cooking. With a 20 cm diameter and robust cast iron construction, this pan is suitable for frying, searing and slow cooking on gas, electric and ceramic hobs, and it is safe for use in the oven. The solid build provides even heat distribution across the cooking surface, supporting accurate temperature control and durable performance over many years.

Advantages

The cast iron material delivers excellent heat retention and even temperature across the 20 cm cooking surface, reducing hot spots and promoting uniform browning. Its durable construction resists deformation and provides long-term reliability for regular kitchen use. The pan’s compatibility with multiple heat sources and oven-safe design adds versatility for a range of cooking methods, from stovetop searing to finishing dishes in the oven.

Suitable for

• Frying and searing small portions of meat, fish or vegetables
• Slow-cooking single portions and sauces
• Preparing stovetop-to-oven recipes such as gratins or baked eggs
• Caramelizing onions and making pan sauces

Key specifications

• Diameter: 20 cm cooking surface
• Material: cast iron
• Compatibility: gas, electric and ceramic hobs
• Oven-safe: suitable for use in conventional ovens
• Design: single-piece heavy-duty skillet with a handle

How to use

Preheat the cast iron frying pan gradually to the desired temperature before adding food to ensure even cooking. Use moderate amounts of cooking fat to prevent sticking and to assist seasoning; avoid cooking highly acidic foods for prolonged periods on newly seasoned cast iron. When transferring from stovetop to oven, use oven mitts or heat-resistant gloves to handle the hot pan. After cooking, allow the pan to cool slightly before cleaning.

Usage recommendations

For best long-term performance, season the cast iron regularly by applying a thin layer of cooking oil and heating the pan. Clean with warm water and a brush or non-abrasive scrubber; avoid harsh detergents and extended soaking. Dry thoroughly after washing and apply a light coat of oil before storing to protect the surface and maintain non-stick properties.