Chef's pan made in Dunedin, New Zealand

A black iron pan for frying, grilling and serving, suited to gas, electric and induction stove tops. It cooks with an even heat and even makes great crêpes.

Lighter than conventional cast iron, it is the kind of pan professional chefs use because it is easy to move around the stove, and to lift and toss. It seasons with use.

Please note: the handle has changed from a tubular to a flat design, as shown in the last photo.

Made from 2mm cold roll mild steel in Ōtepoti Dunedin.
Small: 21cm handle, 21cm diameter
Regular: 27cm handle, 26.5cm diameter

Seasoning:
1. Wash the pan in warm, soapy water and dry thoroughly.
2. Coat lightly with vegetable oil, then wipe off with a paper towel – remove as much oil as possible, leaving only a thin film that feels slippery, not wet.
3. Place in a pre-heated oven at 250°C for 50 minutes.
4. Remove and allow to cool, then wipe away any excess oil with a paper towel.

The colour will change during seasoning – typically from slightly golden through to dark grey, and often unevenly at first. This is normal for a new pan and evens out with use. With regular cooking the surface gradually turns black, a sign of a well-seasoned pan, and should never be scrubbed off. For a deeper, more even finish from the start, repeat the seasoning process a second time.

Care: bring the pan up to temperature gradually before cooking to prevent buckling. Hand wash in hot water with a non-metal brush after each use – never in the dishwasher, and never with detergent once seasoned. Dry immediately with a towel or briefly on low heat. Wipe over with a little oil from time to time to keep the surface conditioned.