Grill pan cast iron

A good grill pan is first and foremost one thing: made of cast iron. A good grill pan is also decently heavy. Just over two kilograms of material weight are with ours the guarantor for the fact that the material can store in its massiveness the supplied warmth very long, distribute it evenly over the entire surface and hold above all constantly on high temperature. And beyond that, a good grill pan comes with pronounced ripples. The food cooks on these ripples instead of cooking in its own juices, because fat or liquids can drain off. This is also how the appetizing grill stripes are created, which give the grilled food roasted aromas and crispiness: be it meat and sausages, fish and vegetables, grilled cheese or tofu. Why should a grill pan always be rectangular? Because the grilled food has a larger frying surface than in a round pan, and thus several pieces of meat or vegetables can be placed next to each other. Tip: Our grill pan is, because its handle is also made of cast iron, of course, suitable for oven.

Victoria in Medellín, Colombia, has known this for three generations. It is now 101 years since grandfather Raúl learned all the skills of iron casting. He was soon able to set up his own workshop, where he initially mainly cast small handicraft items in molds and offered them for sale. His love of cooking and good food then gave the company founder the idea of producing a cast-iron grain mill. Looking back, this was the start of an international success story, as the Victoria iron foundry now sells its cookware in 32 countries around the world.

Before leaving the now fully automated production line, each piece is baked with linseed oil (burnished) or enameled in the traditional way and is therefore not only protected against corrosion, but also ready for immediate use. You can therefore use your cast-iron pans and pots straight away. Just preheat them for a few minutes and perhaps use a little more fat than usual the first few times, especially to preserve the browning and prevent sticking. And please also remember to use highly acidic foods with caution and not to use your cast iron cookware to store food. Tip: You can freshen up burnished cast iron at any time with a little grapeseed or linseed oil.

Care instructions: You should not put cast iron in the dishwasher. To clean it, simply wipe the surface thoroughly. You can easily remove an occasionally occurring rust stain by applying a small amount of cooking oil with kitchen tissue.  Please note that cast iron may leave marks on glass-ceramic surfaces.

Iron pans are suitable for all types of stoves. The stove top should not be smaller than the bottom of the pan.