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Your cart is empty.Our Swiss made Black Star Serving Pan is a robust, must have pan for your collection. Constructed from 100% iron, the pan is great at heating up and retaining high temperatures. This makes it great for searing steaks, crisping up chicken and much more. The pan is suitable for all hob types, including induction. It is also safe for use in the oven too.
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 aluminum 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
Meg
2025-04-01 10:04:42
very nice and cool
R. Valls
2024-12-24 17:28:40
Wow, this pan is heavy. 4.2 kg! I got another Black Star, just 1.5cm smaller in diameter (28.5cm) and it weighs half as much as this one, just 2kg. This pan has a very thick reinforced bottom, so it will most likely never warp and it stores heat exceptionally well. The surface is very smooth and even, so it becomes non-stick with just one or two seasoning layers and it is a pleasure to cook in it.I am not sure about its material though. The handles are definitely cast iron, the pan itself they say in the accompanying booklet in English that it is "heavy gauge iron", but in French that it is acier, which is steel, most likely carbon steel to be exact. IN German it says Bratpfanne aus massivem qualitatstahl which is "Frying pan made from solid quality steel". The seasoning instructions are identical to those for French carbon steel pans - fry potatoes on medium or medium high heat in a lot of oil with a lot of salt for a long time, 30 min at least. I would say that this one (32cm diameter) behaves like a cast iron skillet would whereas smaller diameter Black Star pans feel and behave like carbon steel pans. Who knows.
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