Arki Light Cast Iron Frying Pan 28 cm

Description

With good seasoning and care, the surface of the pan will gain a natural non-stick surface, decreasing the need for care and improving the non-stick properties. Thanks to a new production process, cast iron can be made lighter than when using conventional methods. Cast iron is suitable for use in an oven and all hob types, including induction. The strong cast-iron surface heats up quickly, endures heavy and long-term heating and use of metal utensils.

The pan must be seasoned before it is taken into use. We recommend that you buy Muurikka Silava Frying Fat for seasoning.

• Use milder frying temperatures with the pan, cast-iron stores heat very well
• The pan is not coated, it is cast-iron
• The pan should be washed and seasoned before taking it into use
• The pan darkens with use; the surface can be brownish-speckled, this is normal
• The non-stick properties of the pan get better in use
• Always use fat for frying
• Let the ingredients fry properly; do not move the food around all the time, this way it will not stick to the pan
• Clean the pan immediately after use by boiling water in it, for example
• Always clean the pan by hand, never in a dishwasher
• Do not use washing-up liquids; they remove the layer of fat formed on the pan surface
• Do not soak the pan or store food in it

Cleaning:

Clean the pan by washing it with hot water or boiling water in the pan, do not use washing-up liquids. Washing-up liquids remove the protective layer of fat, important for preventing rust and providing frying properties, from the pan surface. Always clean the pan by hand, never in a dishwasher. Stuck on dirt can be removed by brushing the pan surface with a coarse sponge or brush. Carefully wipe the pan dry with a paper towel, for example, and grease it lightly with cooking oil for storage.

Seasoning on a stove:

Clean the pan by washing it with hot water or boiling water in the pan. Scrub a few thin layers of lard or cooking oil on the inside of the hot vessel. Wait for the fat to become sucked up in the surface of the pan between spreading the layers. The fat will smoke lightly when absorbing into the surface of the pan. Finally, wipe the vessel clean of excess fat.

Seasoning in an oven:

Clean the pan by washing it with hot water or boiling water in the pan. Pre-heat the vessel for a short time in the oven, then apply a thin layer lard or cooking oil onto the pan surface. If you use lard for seasoning, heat the vessel in a 250°C oven for half an hour. If you use cooking oil for seasoning, heat the vessel in a 150°C oven for 1–2 hours. Finally, wipe the vessel clean of excess fat.

We recommend that you buy Muurikka Silava Frying Fat with the frying pan.