Mini Square Ribbed grill pan - cast iron (14x14) Magma

Rectangular smooth mini griddle made 17x10 cm from a single piece of cast iron, an excellent heat conductor with an option for a wooden serving base.

Serie Magma

• Made from a single piece of cast iron.
• Coated with a layer of vegetable oil.
• Ideal for long, gentle cooking at temperatures up to 220ºC.
• Excellent heat transfer, retains heat while you enjoy your food.
• Wooden base (birch) for serving and presenting freshly prepared food.

Specification

• Hight: 2,5 cm.

Compatibility and materials

How to prepare a new cast iron pan (seasoning)

Step 1: Wash the pan thoroughly with warm soapy water and dry it thoroughly. Even after drying with a cloth, some surface moisture may remain, so it’s best to place the pan over a flame on the stove for a minute or two to remove any remaining water.

Step 2: Rub it all over (inside and out – including the handle) with cooking oil and buff it well.

The key here is to rub the oil all over, but then buff it so thoroughly that the pan no longer looks even slightly greasy. Even a small amount of excess oil on the pan can collect, forming small hardened droplets on the cooking surface or become sticky if it hasn’t been used for a few days.

Step 3: Heat it in the oven. Place the oiled pan in a preheated 220°C oven and leave it there for 30 minutes. It may get a little smoky, so ventilate your kitchen well. During this time, the oil will polymerize and form the first of several hard, plastic-like coatings that you will apply.

Step 4: Repeat 3 to 4 times
When the half hour is up, take the pan out. (Warning: It is hot!) Now rub it with the oil once more, polishing it as before. Then put it back in the oven for another 30 minutes. In general, you will want to repeat this oiling and heating process three to four times to get a good initial coat.

Once you are done, simply let the pan cool. It is now ready to cook.

All you have to do from now on is use your pan. Once you've built up a good layer, you can even use your cast iron pan for acidic foods, like tomatoes and sauces, without worry.