Cast Iron Pans 10"

1 Cast Iron Pans 10"
฿989 per (ex VAT)

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The Paleo Robbie kitchen does not use any non-stick pans, and is 100% stainless but sometimes we also use these heavy duty cast iron pans when you need that perfect evenly distributed temperature across the pan (cooking grass-fed steaks simultaneously for example!). Cast iron cookware has excellent heat retention properties and is commonly used for all types of cooking. They are also practically indestructible! Diameter 10 inches (25 cm). === How to get started: 1. Thoroughly scrub the pan with soap (about 3 rounds, till black stops coming off) 2. Put the pan in oven or stove till completely dry 3. Rub either lard or tallow (or even EVOO) deeply into the cast iron - rub just a thin layer, but rub it EVERYWHERE including the handle 4. Put pan in the oven at 250 celsius for 60 minutes - this will form the protective layer to prevent rusting of the cast iron 7. Rinse and start cooking, or just dry it by putting it on stove or back in the oven for a few minutes Have fun cooking! PS. Do not wash the pan with soap! Otherwise you'll have to repeat the above steps. ==== About the non-stick issue "Ok, so Robbie why don't you use non-stick pans?" Well, it's the same reason as why I advise people not to re-heat their paleo meals in plastic containers, and instead use glass containers, or alternatively a ceramic plate/container. Non-stick material traditionally contains poly- and perfluoroalkyl substances (PFAS) used to create non-stick, stain-resistant, and water-repellent surfaces are also toxic and highly persistent, both in your body and in the environment. When heated, non-stick cookware releases perfluorooctanoic acid (PFOA), linked to thyroid disease, infertility, and developmental and reproductive problems. This has been known for a long time and manufacturers of non-stick coatings started to phase out PFAS. Now non-stick manufacturers advertise with "PFAS free!". But they simply use a common replacement called GenX which has been found to be just as toxic. Our advice? Stay clear of non-stick pans, and use stainless or cast iron. (for reheating glass is the best)