This cast iron sauce pan from Valhal Outdoor holds 1 litre and has a handle, so you can simply lift it off the grate while you're firing up. You put sauce, butter, glaze or a marinade in it and let it warm gently alongside the meat. Because it isn't a thin saucepan but solid cast iron, the contents stay at temperature even after you take the pan off the fire.
Why a cast iron sauce pan on the barbecue
On a kamado you want to walk to the kitchen as little as possible. With a small pan that can handle open fire, you do the cooking, glazing and serving all in one place.
- 1 litre capacity: enough sauce for a table of four to six people
- Cast iron can handle direct heat, coals and flames
- The handle keeps your hand out of the hot zone above the grate
- Also usable for clarifying butter, softening onions or toasting nuts
- Works just as well on a fire basket, gas hob or induction plate
How to use the sauce pan
Place the pan on the grate or at the edge of the coals, not right in the middle of the firebox: sauces with sugar or butter burn quickly. Stir occasionally and take the pan off as soon as the sauce is steaming. Use an oven glove or cloth, since the handle also gets hot.
Maintenance
Rinse the pan with hot water and wipe it dry, no soap needed. Then put it back on the fire briefly so the last moisture evaporates, and rub it with a thin layer of oil or wax.
Find more cast iron for outdoors in our cast iron accessories. Looking for a larger pan for stewing, check out the Dutch Oven BBQ or the cast iron skillets.
