This 15cm cast-iron skillet from Valhal Outdoor is the smallest in the range: made for a single portion, a sauce, melted garlic butter, sautéed mushrooms or a small tapas dish. Two short handles instead of one long one, so the pan takes up little space and still fits when your grate is already full.
Cast iron needs time to heat up, but then holds that heat for a long time and releases it evenly. Exactly what you want on a kamado or over a wood fire, where the heat isn't always constant.
- Diameter 15cm
- Two handles, no long handle
- Solid cast iron
- Weight approximately 2kg
- SKU VH15H
What you use a 15cm cast-iron skillet for
The size lends itself to anything you want to keep concentrated: a sauce simmering alongside the main dish, a handful of prawns in oil, a single fried egg or a small dessert. Also handy for briefly toasting spices or nuts before sprinkling them over your dish. At the table the pan doubles as a serving dish that keeps the food warm, provided you use a trivet.
How to work with it
Preferably put the pan on the grate while your kamado is still coming up to temperature, so the cast iron heats through gently along with it. Always use gloves or a pan cloth: the handles are the same metal and get just as hot as the pan itself.
Bill's tipNever pour cold water into a scorching hot cast-iron pan. Let it cool down a bit first, then the layer of baked-in oil stays intact.
Care
Clean the pan without harsh washing-up liquid, dry it well afterwards, and rub in a thin layer of oil or seasoning wax for cast iron. That way you build up a natural non-stick layer coat by coat and keep rust away.
Looking for a larger size, check out our cast-iron skillets or the full range of cast iron.
