A true kitchen staple. Multi-use pan works on either hob, oven or barbecue, and can take the heat. Cast iron is renowned for retaining heat for even cooking and browning, and can go straight from the hob or oven to the table, to keep dishes hotter for longer.

The cookware's interior creates a natural patina over time, behaving like a non-stick surface. Clean with water only to allow this patina to develop.

Key features:

• Excellent cast iron heat retention and even cooking
• Helper handle for easier lifting
• Twin pouring lips
• Safe to use metal utensils
• No PFOA, no PTFE and toxin-free
• Oven safe up to 200°C
• Suitable for use on all hobs, including induction

Always place hot pans on a heat-resistant surface such as a trivet or cooling rack. Always allow hot cookware to cool to room temperature before immersing in water.

Metal handles heat up when cooking so be careful when lifting pans and touching handles. Please use an oven glove, mitt or pot holder when handling hot pans.

To ensure the functionality of induction pans, it is important to make sure the magnetic circuit with the hob isn't broken by: making sure the size of the pan base is no smaller than the hob 'ring'; using pans with a flat base; not lifting the pan off the hob top continuously; giving coated and aluminium pans with steel bases more time to heat.

Seasoning and care for cast iron: Heat your pan over a high heat until the metal turns a dark grey/blue colour. Remove from heat and cool. Apply a thin film of vegetable oil and heat until smoking. Once smoked, it's ready to use. Hand wash in warm soapy water after cooling, dry immediately. For stubborn residue, soak in hot water. Avoid dishwashers and apply light oil coating after drying. Store in a dry place with protectors if stacking.