Cast iron frying/serving pan WAS 20 cm, black

Cast iron frying/serving pan WAS 20 cm, black is a compact, heavy-duty pan built from solid cast iron for cooking and table presentation. With a 20 cm cooking surface, this pan is designed to retain and distribute heat evenly, suitable for searing, frying and keeping portions warm while serving. The matt black finish and robust construction make it appropriate for direct stovetop use, oven finishing and presenting food at the table.

Advantages

The thick cast-iron body provides consistent heat retention and even cooking across the 20 cm surface, reducing hot spots and helping achieve a steady sear. Its durability and weight make it stable on a burner and resistant to mechanical wear. The pan's ability to move from stovetop to oven and then to the table removes the need for additional serving dishes. Properly seasoned, the surface becomes naturally non-stick and improves with use.

Suitable for

• Frying and searing small portions of meat, fish or vegetables
• Oven finishing dishes started on the stovetop
• Serving single portions or tapas-style dishes directly at the table
• Keeping food warm during plating and service

When it may not be suitable

Because the pan is heavy, it may be inconvenient for users who prefer lightweight cookware or have limited wrist strength. It requires regular seasoning and careful drying to prevent rust; it is not suitable for someone seeking maintenance-free, dishwasher-safe cookware.

Key specifications

• Material: cast iron
• Cooking surface diameter: 20 cm
• Finish: matt black (seasonable surface)
• Intended use: stovetop, oven, table serving
• Typical applications: frying, searing, keeping food warm

How to use

Before first use, wash the pan in warm water, dry thoroughly and apply a thin layer of cooking oil to season the surface. Preheat the pan gradually on the stovetop to the desired temperature to ensure even heat distribution. Use suitable utensils such as wooden, silicone or metal tools if pan is well-seasoned; avoid sharp scraping on a freshly seasoned surface. After cooking, let the pan cool slightly, rinse with warm water and use a brush or scraper to remove residues. Dry immediately and apply a light coat of oil to protect the surface from moisture.

What to consider before purchase

• Cast iron is heavy—check if the weight suits your handling preferences
• Requires regular seasoning and hand care; not recommended for dishwasher use
• Not suitable for those who need instant non-stick surfaces without maintenance
• Confirm stovetop compatibility if using delicate glass-ceramic surfaces and follow manufacturer guidelines

Usage recommendations

To prolong performance, warm the pan gradually, avoid thermal shock (do not immerse a hot pan in cold water) and maintain a light layer of seasoning after each use. For best results when searing, preheat until a drop of water sizzles; use the pan to transfer directly from stovetop to oven when finishing thicker cuts.