9.1.2015

Right, to start this review, this is not a normal run of the mill pan and therefor do not treat it like one. There is some preparation needed to this pan before you start using it for the first time!!! Before I go into how to do this and how to look after you pan I will say this. If you do not want to deal with/ do the seasoning and regular maintenance of this pan, then this is not for you...period! Go buy your bog standard non-stick pan and be done with it.The advantage of having one of these pans is this, you don't get any leaching of chemicals that they put in pans to make them non-stick (your body, mostly your liver will thank you for this) Secondly,this pan will last you a very very long time and in fact will probably get better with time if you look after it properly. Thirdly your food will taste great, the more you use it as it will start to trap the food flavours as it becomes more seasoned. Finally, due to the raised grills on this pan, the fat in your food would not be reabsorbed; it will be drained away into the bottom of your pan as the food is cooked so you're left with extremely health food.So, my overall verdict, buy this pan and you probably won't have to buy another pan again and you're going to get healthy great tasting food without any nasty chemicals in them and for that I am willing / it is worth preparation time needed to get this pan ready for cooking and the time to look after it. If you are interested in that below is how I prepared my pan (seasoned it) and how I look after it / clean it after I have used it. If it sounds like too much hassle for you then this is not the pan for you...SIMPLE!!!You MUST!!1) Wash it well with warm soapy water and a scour brush to remove the waxy layer they put on it for shipping..(This will also be the last time you will use soap on the pan)2) Dry the pan Well immediately after washing...(As this is cast iron pan....Iron will rust with prolonged contact with the water, that’s high school chemistry people)3) Coat the pan, all over the inside and out with a thin layer of oil, I used sunflower oil, but you can use vegetable oil4) Place the pan in a pre-warmed oven at 200 degrees Celsius, but I think you can put it up to the maximum your oven can go and put the pan upside down on a sheet of aluminium foil for 1 hour.5) Leave the pan to naturally cool down to the touch in the oven, once cool, re-apply another thin layer of oil to the pan and reheat your oven and place it in the oven for another hour.N.B: Something very important to note, as you are heating oil to over 200 degrees C, the oil will start to smoke...this is also normal, to make sure you have your kitchen well ventilated, during this process. Also to clarify, this is process is called the "seasoning". You will also start to notice that the pan when you first get it is this shiny grey colour....do not fry or use the pan for cooking when it is this colour. When you are seasoning the pan, it will start turning brown and eventually black. Now the black is the NATURAL NON-STICK layer. Do not scrub this black layer OFF.I didn't get this black colour after seasoning the pan in the oven twice, I got this when I started frying two salmon stakes, which first stuck to the pan, but after a while under the hot hob the pan turned black and nothing stuck to it again :D, So I would recommend is, after seasoning the pan in the oven twice and the colour of the pan is starting to turn from grey to dark brown/black colour. Put a very thin layer of oil on the pan (spread the oil with paper towel, for a thin layer) and head the pan under the hob for a few minutes until you see the pan turns into a nice and black colour and the non stick layer has built up. Probably do this when you don't want to cook something, as this took longer than I expected. Or you can just re-season it in the oven again.Once the pan has turned black, heat the pan to a high temperature and cook what you like, leave it on one side for a few minutes and then turn it over. Different people say different things with regards to cooking with oil; I personally like to season the meat before cooking and not putting oil in the pan. But you can also put a very thin layer of oil in the pan if you like and then start cooking. But it really needs just a small amount.Finally TAKING CARE of YOUR Pan,1) After you have finished cooking, I recommend that you leave the pan to cool down to hand touch, under the hot water, rinse the pan as much as possible to remove any of the food debris that might be left around. If there are some stubborn pieces, with a sturdy plastic spoon remove the pieces, give it a good wash and dry the pan immediately.2) To ensure that the pan is completely dry, I put the pan on the hob for a few minutes to evaporate any of the remaining water.3) Once the pan is dry, give the pan a thin layer of oil all over the cooking area and store it a dry place ready to be used again.4) You can place a thin piece of kitchen paper on the cooking surface if you want to put other pans on top, to stop the oil transferring onto the bottom of the pans.5) If you are worried about bacteria and the such like because you are not using soap to clean the pan, don't worry, by heating your pan up to a hot temperature before use, this will kill almost every microorganism out their. So cook with confidence :DIf you follow the cleaning procedure, your pan will NEVER rust and will probably last you a VERY long time. As the more you use it, the more seasoned and flavoured the pan will become as it soaks up the fats and juices from your cooking.

26.7.2013

Just a totally Brilliant product!2 years later I am buying another - not because the last one failed in any way, just because I can cook more food at the same time with two of these beauties!When I'm not doing steaks sous vide, this is, hands down, the best piece of kit in my kitchen for nailing a great, healthy, perfectly cooked and moist steak or chicken breast.Frankly, I am utterly baffled why so many other reviewers give this product less than 4 stars. I can only conclude that most people are utterly incapable of reading the very simple (like very, very simple) instructions that come with the pan.Firstly...This pan is NOT non-stick! Let me repeat that - this pan is NOT a non-stick pan!!If you don't follow the instructions your food will stick,that's because it is a non-stick pan!!The beauty is you can make it a non-stick pan really really simply, a coating that will last and last, even when using metal utensils - mine 2 years later is still going strong.As the instruction say all you need to do is this (para-phrasing)...1) Rub a decent amount of olive oil ALL over the pan.2) Stick it in a blazingly hot oven for an hour.3) Reapeat 1 & 2 at least once more.4) After using, just wash with a kitchen brush - DO NOT TRY AND SCRUB THE SURFACE CLEAN!! Get rid of any food, but leave the black coating - that's the non-stick coating you've created without any nasty chemicals!!Finally, when you are using your amazing griddle pan...1) Wack the heat up high. I mean like high high, don't be shy this baby will take it.2) NEVER NEVER NEVER put oil IN the pan. Rub it on the food, but don't put it directly in the pan.Finally and most importantly...Put your food in the pan and leave it alone. I mean like leave it! Stop playing with it! That includes turning it over or fondling it in anyway! Leave it alone - for at least 2 minutes.Griddle pans are supposed to create a lovely little char on the outer surface - steaks, chicken thighs & breasts even veggies. When that char happens, stuff doesn't stick anymore. A little nudge is all it will need - that's how you know it's time to turn it over, because you aren't scraping bits of your lovely food off the surface of the pan.When done with - the handle is very hot, a tea towel is needed, toss it in a sink full of luke warm water and leave for 5 mins before scrubbing.Seriously. If you can't be bothered to follow the basic instructions, just buy a cheap non-stick pan that won't last.But, if you want something that allows you to create restaurant quality griddled steaks & veggies, that is still going strong after 2 years of regular use, then this is for you.PS. At the risk of stating the obvious: like all products of this nature, this really is for use on a gas hob - not an electric one!!!

13.3.2021

I thought of writing this review to make justice to this item and to help other buyers to enjoy it. First of all, if you bought or are thinking of buying this pan, bear in mind that this is pure iron, a metal still unprocessed for cooking use. It will oxidise as soon and you put them in contact with water and leave it to dry by itself. But even if it's covered with rust you can still recover and treat it after a good scrub. This is because It doesn't have the chemical treatments to make it non-stick and ready to use straight out of the counter. But that's why we are buying it, right? That said, the process of treating is very simple and doesn't have to be messy . Here what to do:1. After unpacking it,

7.5.2012

I'm not normally one to write reviews on the products I buy, however I see it as necessary for this one considering the plethora of negative reviews that are floating around.First I'll tackle the complaint that this product is too heavy... what were you expecting when you were buying a 'cast iron' pan? People really should do their homework before complaining... it's like somebody purhcasing a Bugatti Veyron and complaining it's too fast and that the fuel economy is aweful!Secondly you MUST season the pan at least once, if not a few times, before using it. This pan comes unseasoned and like any unseasoned pan has a layer of grease to protect it from rusting in transit and storage.

15.4.2012

Paid only £7 for it, and it is outstanding!Seasoned according to the instructions when first got it. Heated gently first to dry off all the water. Then wipe oil all over it, and bake in the oven for about an hour. Create huge smoke in the kitchen and stinks of burnt oil. But it created a shiny dark surface on the pan. Looks very good.I've cooked many steaks with it. It can heat to very high temperature to sear off the meat. The steak cooked with it taste very very nice. All I did was just sprinkle a pinch of salt and pepper and season for 10 mins, then fry on this thing.The surface is hard. I've used metal stencils to scratch / clean off the burnt food,

25.7.2014

Waited a long time before writing this (over two years now) and i can't fault it now it's fully seasoned, nothing sticks to it if i do get something that burns and forms a crust, just soak in water (yes just water) for a while and off it comes.Now down to the problem of it rusting having used a 10 inch cast iron pan for over 30 odd yrs i was told when i brought that pan...... to season it not in the oven but OUTSIDE on my bar-b-cue so i did the same for this grill pan.This produces a hotter pan, but beware don't just put oil into a very hot pan or you will spending a long time in the burns unit, take it off the heat (with old cloth, never touch the handle with bare hands)

3.5.2011

Reading some really negative reviews about this product I was sceptical, but luckily I got it and loved it. This cast iron grill pan is excellent for cooking meat, fish and vegetables as it distributes heat for an even cooking and it is really fast.However, if the instructions are not properly followed, things can go wrong. First of all, it needs seasoning for better results. This process has to be repeated two or three times at first, and then whenever necessary depending on how you use it. Although, I loved using this pan, I have to admit that the seasoning process takes some time and the kitchen smells really bad for a couple of hours. When properly seasoned the pan forms a non stick surface,

21.6.2011

The only reason I've not given this a 5 star rating is the base on mine wasnt entirely flat - it was only out a few mil however, and not worth returning it over. It very slightly wobbles on my flat induction hob put I can put up with it.It works well on my induction hob.If you buy this pan you need to know how to look after it, if you treat it like you would a regular coated pan, it will rust and you wont be able to use it. Never just wash it and leave it out to dry.Firstly as the instructions say, when you get it, scrub the living **** out of it with a metal scour pad and cream cleaner. I really cant emphasise how much you need to scrub it. Then cover it in oil and put it in the oven.

3.12.2010

I researched griddle pans extensively before buying this one for £5.99 when Amazon was running an offer on it. I also looked into:1) Teflon-type non-stick pans but they cannot tolerate the high temperatures needed to sear meat and fish properly without damage to the Teflon coating, and2) enamelled cast-iron pans such as Le Creseut, Chasseur, Molten and others. One of the advantages of enamelled cast iron is that it does not rust and does not interact with acidic substances (e.g. citrus juice, wine, vinegar etc.), which means that you are able to de-glaze the pan to make a sauce or gravy.However, when properly seasoned and looked after as per instructions, nothing beats bare cast iron for searing meat,

1.9.2012

I received this item quickly, not expecting much more than a cast iron griddle that was anything more than usable.My first impression was that it clearly is not a show piece. It's obviously been made by making a cheap sand mould of another pan (You can even see where the other pan had a rubber handle), the casting is pretty poor in general and in mine the pouring spout was actually flashed over (filled in). For lack of a better word I think this pan would be classed as ugly.But, for all that it lacks in "sleek curves" and the like, it was one of the cheapest pans on Amazon so you can't expect everything.It has instructions on the packaging for seasoning it,

2.12.2010

Have been wanting one of these for a while and after searching and looking i decided on this one even though there were a couple of negative reviews, "like too heavy" or "too much hassle to do before begin cooking"......I followed the instructions as it says wiping with oil and putting in oven for an hour....then washed in warm soapy water , it kind of left a brown marking all over which i thought ok will leave and see what happens when i cook something. I cooked some chicken pieces for a casserole which normally go all tough when done in a normal frying pan, they came out absolutely perfect with the brown lines and very succulent . It is a bit fiddly to start with and yes a bit heavy but it is a "cast iron" one so you would expect this......

12.10.2013

I have bought this pan to grill steaks and to roast small quantities of vegetables. Being cast-iron it works perfectly well on our induction hob and would be equally at home on both gas and electric radiation hobs. It has an integral cast-iron handle so it can be used in the oven. At £13 on Amazon it is a bargain but I have only given it 4 stars because the base is not machined perfectly flat, it's slightly convex (what do you expect for thirteen quid) which means it would be unsuitable for Rayburn or Aga hobs which rely on complete contact with the pan bottom for 100% efficiency.All in all it's good value for money and don't forget to read the small print on the back of the pack- you must

31.12.2010

I'm only reviewing because I think some reviews are very unfair.Firstly you have to season the pan or it won't be non-stick. Cover it in oil or lard and bake the pan for an hour at 225 degrees celcius, Do this three times and then start using it. Do this process every now and again when you can be bothered afterwards.Also, when cleaning you literally have to get some kitchen roll and wipe out the pan whilst it's still hot. Pouring cold water into the pan can crack the metal. Using water on it when it's cold is dodgy as iron loves rust and it doesn't take much water or time to leave spots all over your cast iron cookware.If you follow these rules, you'll get a well seasoned,

10.12.2013

New cast-iron skillets require seasoning before the first use to create a nonstick finished. Start by washing your new pan with hot, soapy water. Dry it thoroughly. Using a cloth soaked in vegetable oil, rub the entire surface of the pan, including the exterior. Heat upside down in a 180° C (350° F) oven for 1 hour. Turn off the oven and let the pan cool down completely in the oven. You can repeat this seasoning process when necessary. Remember, never wash your pan with dish soap or it will wear away any patina. As an alternative, you can simply rub it clean with salt. Over the years, with proper care, your cast-iron skillet will develop a deep,

17.6.2008

I was dithering as to but a plain cast iron pan or an expensive enamalled one. In the end after reading up on things i decided to give the more frugle option a go. The pan has lived up to all my expectations with any problems i've experienced being my own fault. Seasoning was a slightly smelly process but not too hard, just make sure you use a meatal scourer to make the key. When cook remember to be brave and only turn the food once it hase been sufficiently seared to become loose on the pan or you will be swearing about stuck food, a hard cleaning job and a possibly re-seasoning job.

Kitchen Craft Deluxe Grill Pan 23cm square - Reviews

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