Set of 3 Cast Iron Frying Pans – 16, 20 and 26 cm, Gas and Induction

Your steak comes out grey instead of golden-crusted – because the pan doesn't hold its heat.

Three cast iron frying pans in different sizes. Cast iron heats slowly but holds the heat long and evenly – exactly what you need for a crust on meat, potatoes and bread. No chemical coating: with the right care it lasts for years.

Why it works

• Cast iron holds the heat – the crust browns evenly.
• No chemical non-stick coating – nothing to wear off.
• Three sizes: 16, 20 and 26 cm.
• Works on gas and induction, and goes in the oven too.

What you miss out on without it

• Meat releases its juices instead of searing.
• Coated pans wear out after a year or two.
• You have no small pan for one egg and no large one for the whole family.

Where it comes in handy

Steaks, potatoes, omelettes, cornbread, grilled vegetables; on the hob, in the oven and over an open fire.

Specifications

Good to know

• Before first use the pans need seasoning with oil – buyers confirm this.
• At first some black flakes may come off – this is the factory oil and it disappears after a few seasonings.
• The handle gets hot – use an oven glove.
• Cast iron is heavy; do not put it in the dishwasher and dry it straight away so it doesn't rust.

A pan that gets better every time you cook.