Shropshire Made 10’’ (26cm) Spun Iron Steak Skillet ©
Heavy duty 3mm (1/8th inch) thick pan for very high cooking temperatures.
When Christian Stevenson, aka DJBBQ, the Tsar of the steaks and the King of the coals asks you for a steak skillet, you ain't gonna say "No".
This heavy duty 3mm (1/8th inch) skillet has been designed for Christian and all the steak lovers out there who want a pan that can handle some serious heat. Ramp it up and get the perfect char on your ribeyes, sirloins and rumps; gorgeous surface caramelisation for the best looking, best tasting steak you can imagine.
This pan is not what you need for omelettes and tortillas, stick with an every day spun iron frying pan or prospector pan for that. But when steak is the only thing that's going to fit the bill, this is the pan you really, really need!. Check the weight below before you buy, it's 50% heavier than a standard 10 inch frying pan !
Made in Britain.
Pre-seasoned with flax oil for a natural non-stick finish
Durable and heavy duty 99.1% pure iron pan with sturdy riveted handle
Hand made, British oak handle covers with brass fixings
3mm thick base for really high temperature frying & browning
Remove handle covers for use in oven or grill
Perfect for range stoves, open fires, electric, gas, ceramic, halogen & induction hobs (heat up slowly to keep flat).
PTFE & PFOA free - absolutely no chemicals.
Weight 3lbs 12ozs (1.7kg), 10'' (26cm) rim diameter, 8" (20cm) base diameter, 2'' (5cm) pan height, 9" (24cm) handle.
Why choose a pre- seasoned pan ?
No chemicals or PTFE are used in the coating of the pan.
The edible Sussex flax oil coating is easy to wash & naturally non-stick. It is ready for immediate use.
Coating can be simply restored at home, time after time .
Iron pans are tough and can be used at very high temperatures.
This iron pan is suitable for all types of hobs, grills and ovens.
Iron is a pure, simple metal which is easy to look after & very recyclable.
What’s special about OUR spun black iron pans?
Serious cooks and professional chefs love the way that black iron pans heat evenly and give great cooking performance.
The more you use your pan the better it gets as the seasoned patina develops.
A couple of handy tips:
- If you are cooking meat or fish - oil the food, not the pan
- Be patient; allow the food to cook before trying to turn it over.
- Don't fry food straight from the fridge, allow it to come up to room temperature.
The pan bodies are spun by hand, so each one is slightly different. They will not all be as flat as a billiard table.
If you do want to keep it as flat as you can, then follow these simple guidelines.
If your pan has oak handles, the grain on every piece is unique and each one is branded by hand. They are like fingerprints, no two are identical.
Love your pan and follow our instructions for re-seasoning. Oven seasoning is kinder to the pan than hob top seasoning and it also give a nicer looking finish.
We suggest that you only use hob top seasoning, if your oven is too small for your pan or you are re-seasoning your wok.
Your pan will develop with use and, if cared for, will age beautifully and be a friend for life.