A true kitchen staple. Multi-use pan works on either hob, oven or barbecue, and can take the heat. Cast iron is renowned for retaining heat for even cooking and browning, and can go straight from the hob or oven to the table, to keep dishes hotter for longer.
The cookware's interior creates a natural patina over time, behaving like a non-stick surface. Clean with water only to allow this patina to develop.
Key features:
- Excellent cast iron heat retention and even cooking
- Helper handle for easier lifting
- Twin pouring lips
- Safe to use metal utensils
- No PFOA, no PTFE and toxin-free
- Oven safe up to 200°C
- Always place hot pans on a heat-resistant surface such as a trivet or cooling rack
- Always allow hot cookware to cool to room temperature before immersing in water
- Suitable for use on all hobs, including induction. The size of your hob may impact the compatibility of the pan
The John Lewis Cast Iron collection is covered by a 15-year guarantee. Cook with confidence.
Metal handles
Metal pan handles heat up when cooking so be careful when lifting pans and touching handles. Please use an oven glove, mitt or pot holder when handling hot pans.
Getting the most from your induction pans
All of our John Lewis induction pans are tested to British and European standards for safety and performance. To ensure the functionality of induction pans, it is important to make sure the magnetic circuit with the hob isn’t broken by:
- Making sure the size of the pan base is no smaller than the hob 'ring'
- Using pans with a flat base
- Not lifting the pan off the hob top continuously
- Giving coated and aluminium pans with steel bases more time to heat, as the aluminium sides do not heat directly from the hob
Seasoning and care for cast iron
- Heat your pan over a high heat, holding the handle, turning and tilting it up to the rim and back, until the metal turns a dark grey/blue colour all around.
- Remove from the heat and allow it to cool down.
- Dip a thick pad of kitchen towel into 1 ½ tsp of vegetable oil.
- Spread the oil so the whole inside surface is covered in a thin film of oil. Take precautions such as protective gloves, kitchen tongs or chopsticks when coating with oil as the surface will be hot.
- Turn on your cooker hood extractor. Return the pan to a medium to low heat for about ten minutes until it starts to smoke.
- Once all the smoke disappears and the pan is dark grey or black in colour, it's ready to use.
- To preserve the pan, hand wash it in warm soapy water once it has cooled completely. Dry immediately and thoroughly to prevent rusting.
- For stubborn residue, soak in hot water for five minutes before washing.
- To protect the seasoned finish, avoid dishwashers. Apply a light coating of oil after drying. Regular oiling nourishes the iron and maintains its natural non-stick qualities.
- Store in a dry place. To avoid surface scratches, place a protector between pans if stacking.
