Petromax Cast Iron Saucepan 21cm

Petromax Cast Iron Saucepan 21cm

The cast-iron Saucepan is a pot with a plane bottom surface and handle that eases use over open fire or on a stove, in particular. Braised or cooked meat dishes, fish variations, savoury stews or classic sauces are sure to be a well-handled success. This Saucepan ensures that every dish benefits from the intensity of flavour that comes with preparing food in cast-iron cookware.

 

This characteristic taste experience offered is enhanced by a special aroma moulding integrated in the lid curvature. Rising steam condenses on the inside of the lid and is directed into the pot via the dotted surface structure in a precise and controlled manner. That way, the precious aromas are preserved and the food is cooked, roasted or simmered evenly with a special touch.

 

Side-openings for pouring ensure for sauces be served with pinpoint accuracy and ease draining of cooking water.

Capacity (max): 2 l
Height: 12.8cm
Width: 22.6cm
Depth: 39.1cm
Weight: 4.2kg
Material: cast iron

SAFETY INSTRUCTIONS

• The Petromax Saucepan and its parts (lid, handle) can become extremely hot when in use. Thus, children and animals should never be allowed near the pan. Only touch the pan and its parts with heat-resistant gloves, potholders or the lid lifter.
• Do not pour cold liquids (such as water) onto the hot cast-iron pan, for the cast iron can crack or be otherwise damaged.
• Never use dishwashing liquid or soap to clean the pan.
• Do not drop the pan for cast iron is a brittle material that can crack.

BEFORE THE FIRST USE

Clean the pan thouroughly with hot water before using it for the first time, and dry it well. Thanks to the pre-seasoned surface you can use your sturdy Petromax pan immediately after rinsing it, without needing to season it first. The first few times you use it, do not cook any acidic food, for it can damage the patina (the protective layer of the pan).

INSTRUCTIONS FOR CARE AND STORAGE

As long as you take good care of your pan, it should last for generations. Thus, you must follow a few important basic rules:

• After cooking, let the pan cool down before cleaning with hot water. Never use dishwashing liquid or soap to clean the pan for it can destroy the patina.
• Use a commercially available dishwashing brush or a sponge (no metal sponge!) to clean the pan. For stubborn dirt or burnt food residues we also recommend the Petromax Chain Mail Cleaner for cast and wrought iron, which does not damage the patina of your pan even when scrubbing firmly.
• Do not clean the pan in the dishwasher!
• Do not clean the pan with cold water when it is hot. The tension created could crack or otherwise damage the pan.
• Never stow the pan when it is wet and untreated.
• Always dry the pan thoroughly after cleaning, and apply a thin layer of the Petromax Care Conditioner for Cast and Wrought Iron before stowing the pan. You can also use a neutral oil or vegetable fat. Do not use olive oil, for it cannot be heated to a high temperature.
• Always store the pan in a dry place. Once stored you can place a piece of cardboard, strong paper or wood between the pot and the lid ensuring good air circulation.

SEASONING

The patina (the protective layer of the pan) must be renewed when it is affected. If your pan starts to rust at places please proceed as follows:

• Remove the rust with a wire brush. Clean the pan with warm water, dishwashing liquid and a dishwashing brush. Then dry well.
• Coat the entire pan and the lid (inner and outer surfaces) with the Petromax Care and Seasoning Conditioner, a neutral oil or vegetable fat. Do not use any olive oil or other types of fat with a lower smoke point, for they burn out too quickly.
• Then place the pan (without lid) in a preheated oven at a temperature of approx. 180 °C (356 °F). Let it remain there for 1 to 2 hours and then switch off the oven. Open the oven door halfway and let the pan cool down.
• Caution! Burning the layer of grease can cause smoke. We, therefore, recommend to do the seasoning outdoors, for instance on an open fire or a grill.
• Grease all the parts again once they have cooled down. Your pan is now seasoned.