FISSMAN

Cast Iron Frying Pan & Skillet - Non-Stick, Induction Ready

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SKU:4129

$25.25 AUD

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Size 16cm 20cm 26cm with helper handle

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Size	Diameter x depth	Weight	Best for
16cm	16 x 3.8cm	1.09kg	Eggs and single serves
20cm	20 x 4cm	1.49kg	Steaks and meals for 1 to 2
26cm with helper handle	26 x 5.4cm	2.55kg	Family meals, easy two-handed lifting

Holds heat for a searStays hot when food goes in

Oven and open fire safeStovetop to oven to campfire

Induction readyGas, electric, ceramic and induction

Natural non-stickSeason it once, and it gets better with use

Cast iron that lasts a lifetime

Nothing sears like cast iron. It holds heat so well that a steak browns evenly instead of steaming, and the pan stays hot from the first piece to the last. Season it before first use and it builds a natural non-stick surface that gets better every time you cook, with no chemical coatings to wear off. Thick walls resist warping, pouring lips drain oil easily, and it goes from cooktop to oven, grill or campfire.

How to look after cast iron

Wash with hot water and a brush while the pan is still warm. A little soap is fine.
Dry it completely, ideally on the stove over low heat for a minute.
Wipe a very thin layer of cooking oil over the surface while it's warm.
Store it dry. Never soak it or put it in the dishwasher.

FAQs

How do I season a cast iron pan?

Your pan arrives unseasoned, so season it before the first cook. It takes about an hour and builds the natural non-stick layer:

Wash in warm soapy water, then dry completely over low heat on the stove.
Rub a very thin layer of high smoke point oil, like vegetable, canola or flaxseed, over every surface, inside and out.
Wipe off the excess with paper towel until it looks almost dry. Too much oil turns sticky.
Bake it upside down in the oven at 230°C for 1 hour, with a tray underneath to catch any drips.
Turn the oven off and let the pan cool inside. Repeat 2 to 3 times for a stronger non-stick base.

Re-season any time the surface looks dull or food starts to stick.

Which size cast iron frying pan should I buy?

The 16cm is perfect for eggs and single serves. The 20cm handles steaks and meals for two, and the 26cm with a helper handle is the family pan, with a second grip for lifting it safely when it's full.

Can I use it on induction or glass cooktops?

Yes. Lift it rather than sliding it, so you don't scratch the glass, and heat it up gradually.

Can it go in the oven?

Yes, and on a grill or open fire too. Use an oven mitt, as the handle gets hot.

Why is cast iron so heavy?

The weight is what makes it work. All that metal stores heat, so the pan stays hot when cold food goes in and gives you an even sear.

What if I see a rust spot?

It's easy to fix. Scrub the spot off, dry the pan on the stove, and wipe on a thin layer of oil. If it's a bigger patch, re-season it using the steps above.

Read our full guide to cast iron care. Browse all cast iron cookware and frying pans, or add a cast iron crepe pan.