Lodge 10.25-inch Cast Iron Dual Handle Grill Pan, Black

Create your most-loved kitchen & campire dishes with the Lodge Cast Iron Dual Handle Grill Pan 10.25 This cast iron dual handle pan can be used for multiple applications - use it in the oven, stove, grill, or over a campfire Use this cast iron pan for searing, sauteing, baking, broiling, braising, and frying It is seasoned with 100% natural vegetable oil Comes in a black colour Lodge 10.25 inch Cast Iron Dual Handle Grill Pan keeps grease off your dish for healthy cooking SEASONED COOKWARE. A good seasoning makes all the difference. Lodge seasons its cookware with 100% vegetable oil; no synthetic coatings or chemicals. The more you use your iron, the better the seasoning will get MADE IN THE USA. Lodge has been making cast iron cookware in South Pittsburg, Tennessee (pop. 3, 300) since 1896. With over 120 years of experience, their cast iron is known for its high quality design, lifetime durability, and cooking versatility MAKE EVERY MEAL A MEMORY. Lodge knows that cooking is about more than just the food; it's about the memories FAMILY-OWNED. Lodge is more than just a business; it's a family. The Lodge family founded the company in 1896, and they still own it today. From environmental responsibility to community development, their heads and hearts are rooted in America The Lodge 10.25" Cast Iron Dual Handle Grill Pan let's you add grill marks to your favourite foods while the pan's ribbed bottom keeps grease off your dish for healthy cooking. The dual handles provide great lift and control making it at home in the oven, on the stove, on the grill or over the campfire, plus it's great for induction cooktops. Cast iron is unparalleled in heat retention and even heating making it the right tool to grill, sear, bake, broil or braise. Seasoned with oil for a natural, easy-release finish that improves with use - made for decades of cooking! Easy care: hand wash, dry, rub with cooking oil. Made in USA. Tips for Preventing Rust * Never soak the pan: Since cast iron is so vulnerable to rust, it's best to limit your pan's exposure to water as much as possible. * Don't let the pan air dry: Wipe off any excess water with a towel immediately after rinsing. To get your skillet bone dry, pop it on the burner to remove extra moisture * Lightly oil after use: Once dried, rub your skillet with a thin layer of vegetable oil before storing * Seasoning: Drop a tablespoon of vegetable oil on the pan/utensil and spread it around with your fingers or a paper towel. (Take care not to burn yourself on a warm skillet!). Oil the outside and the handle, too. Next, take a folded napkin and wipe off the excess oil. You'll want the skillet to be lightly greased. Set your oven to 350 degrees and put some aluminium foil on the bottom rack. Then pop the skillet in, upside down, on the upper rack for about 1 hour. Turn the oven off and leave the pan inside until it's cool. The oil will bake into the pores of the pan, providing a non-stick finish