Product Name | cow shape cast iron sizzler pan |
Item No. | EF-853 |
Colour | black |
Size | 35cm*23cm*3.5cm |
Surface | vegetable oil |
Packageing: each packed in a brown box and several in a carton
you can also custmize color box
Shipping: Products will delivered in Tianjin port
This cast iron cookware we offer comes pre-seasoned, and is ready to use. At the plant an electrostatic spray (vegetable oil) has been evenly applied to all surfaces of your cookware, then applied at extremely high temperatures. Now you can use your cookware right out of the box, washing and caring for it as if you had seasoned it yourself.
A new piece of seasoned cast iron cookware can be used right from the start. After washing the pan with warm water (no soap), dry thoroughly. Before cooking prepare the surface with a thin coat of melted shortening, or vegetable oil. After cooking, clean the utensil with hot water and a stiff brush. Never use a harsh detergent, as it can remove the seasoning. Towel dry thoroughly.
It's helpful if the first few uses of the pan involve oil, like saucing or deep-frying. If you care for the pot properly, it will blacken with use and become increasingly smooth, and non-stick.
Once the pan is seasoned, routine washing can almost always be done with a scouring pad, but not steel wool or anything else that will damage the seasoning. Despite many recommendations to the contrary, a little mild soap, or lye soap, won't erase the seasoning. Detergeants advertising their grease cutting abilities will.
Store your cast iron cookware in a cool, dry place. Do not store lids on the cast iron pot or pan to allow air circulation. Cast iron can rust of course, but never if you dry it after washing and keep it out of rain and floods. If rust does appear, scour it off with steel wool or sandpaper, and reseason.
Molding & Casting
Surface Processing
Surface Coating——Enamel
Packing & Delivering
CAST IRON COOKWARE
Cast iron cookware is durable, economical and a favorite of many cooks and if cared for properly can last for generations. Here’s what you need to know:
Before First Use
Clean and season the pan properly before first use. Seasoning will protect the cast iron pan from getting rusted and makes for a non-stick cooking surface.
How to Season Cast Iron Cookware
1. Wash the pan in hot soapy water, rinse and dry thoroughly with a clean kitchen towel.
2. Coat your new pan with vegetable oils, shortening or lard etc. (inside and out).
3. Preheat your oven to 450℉/230℃. Set your pan on a baking sheet with the bottom facing up.
Slide the baking sheet into the oven and allow it to bake for 30 minutes.
4. Turn off the oven, and let the pan cool to room temperature in the oven. Repeating this process several times is recommended as it will help create a stronger "seasoning" bond.
5. Remove, and wipe off any excess liquefied oil. Your pan is now seasoned!
IMPORTANT:
* Never place your cookware in the microwave.
* Don't heat an empty pan or allow a pan to boil dry.
* Recommend pre-heating at a low temperature and then heat up gradually to your ideal cooking temperature.
* Use plastic or wooden cooking utensils to prevent scratching.
* Remove acidic foods from your pans immediately after cooking, and wash promptly to prevent damage to the seasoning.
* Do not store foods in cast iron, as this can break down the seasoning.
* Never put cold water in a hot pan; this can cause the pan to crack or warp.
* Never submerge cast iron in water.
* Do not put it in the dishwasher.
* Wash by hand, no soap necessary. If "no soap" is too scary, mild soapy water is fine, but you must dry and oil immediately.
* Rub with a light coat of vegetable oil after every use.
* Store the pan with the lids off to prevent condensation and rust, keep it dry.
Remember: Keep it dry! Keep it oiled (seasoned)!
The more you cook, the smoother the surface becomes!
CAUTION: USE GLOVES OR OVEN MITTS WHEN HANDLING THIS PRODUCT.
ENAMELED CAST IRON COOKWARE
Instruction
Enameled cast iron cookware is covered with a vitreous enamel glaze coating that eliminates the need for seasoning and prevents rusting. The following is use and care for enameled cookware. By following these instructions, you can keep your enamel coated cast iron cookware in excellent condition.
Before First Use
* Remove all labels and packaging.
* Wash in hot soapy water, rinse and dry thoroughly.
Heat Settings
* Match the heat source to the base of the pan.
* Use only medium and low heat settings, allowing the pan to heat through gradually and evenly. Do not use high heat.
For Use
* Use vegetable oil or cooking spray for better cooking and easier cleaning.
* Use wooden, silicone or nylon utensils to prevent scratching.
* Porcelain enamel is resistant to acidic and alkaline foods and can be used to marinate and refrigerate.
* Use oven mitts to protect hands from hot cookware and knobs. Protect counter tops/tables by placing hot cookware on silicone mats, wooden boards, or trivets.
DO NOT
* Do not place your cookware in the microwave.
* Do not cut foods directly on any enamel cookware.
* Do not heat an empty pan or allow a pan to boil dry. Either may cause permanent damage to the enamel.
Cleaning and Care
* Allow cookware to cool before washing.
* Use nylon pads or silicone scrapers to remove food residue
* Hand washing with warm soapy water is recommended to preserve the cookware’s original appearance.
* Always dry cookware thoroughly before storing it away
* Maintain the tightness of all handles and knobs by checking and re-tightening them regularly.
CAUTION: USE GLOVES OR OVEN MITTS TO PROTECT HANDS FROM HOT COOKWARE AND KNOBS.
1> Pre-seasoned cast iron pot is coated by vegetable oil, so do we need to season the pot again after washing? If not, whether it will rust? will the pot have the effect of non-stick?
Answer: Pre-seasoned cast iron pot has been infiltrated some vegetable oil, in daily use, there will be more and more vegetable oil coated on the surface, the non-stick effect is getting better and better. Do not use detergent products to clean the oil on the surface while washing, and they will never rust.
2> Does enameled cookware not stick? How to maintain them?
Answer: Actually, the enameled cookware do have non-stick effect, that’s because the cast iron product is relatively heavy, uniform thermal conductivity, can not be easily burnt food, and enamel-coated surfaces will penetrate vegetable oil, so objectively, there is a certain non-stick effect. Chemical coatings are generally used in non-stick pan, they have a carcinogenic effect on the human body, If you use the enameled cast iron cookware reasonable, it can achieve the physical non-stick effect.
To maintain the enameled pots, Just pay attention to two points: Keep them from sudden cold and shock heating, do not bump with hard objects.
3> What are the advantages and disadvantages of the two kind of cookware. Do you provide test report?, whether or not we can use a iron shovel?
Answer:
Pre-seasoned pot advantages: relatively cheap, durable, will be better with constant use, and can be achieved non-stick effect, the food taste much better than the average cookware.
Pre-seasoned pot disadvantages: not use for a long time or poor maintenance may rust.
Enamel pot advantages: clean appearance, easy to clean, a certain non-stick effect, the food taste a lot better than most cookware.
Enamel pot Disadvantages: easy to bump off the porcelain enamel, sudden cold and shock heating will damage the enamel, the price is relatively high.
We will provide any test report based on customer’s requirements, iron shovel is hard object, it will damage the coating of both pre-seasoned and enameled pots.