The cast iron skillet 20 cm from Valhal Outdoor is the smallest pan in the range. Exactly enough for a single-person portion, a sauce or a side dish alongside the main course. Instead of a long handle, this pan has two short handles, which keeps it compact and easy to fit next to other things on the grate.
Cast iron absorbs heat slowly and releases it evenly. That means the temperature doesn't drop the moment the meat hits the bottom, giving you an even crust. The pan can go straight on the coals, on the grate of your kamado, or on the stove indoors.
- Diameter 20 cm, handy for one to two people
- Two handles, so you lift it with both hands
- Solid cast iron that holds heat for a long time
- Suitable for kamado, open fire, stove and oven
- Builds up its own non-stick layer with use
Why a cast iron skillet 20 cm
A small pan is often more practical than a large one. It takes up little room on the grate, comes up to temperature quickly, and you can cook it alongside the main course. Think fried mushrooms, a pepper sauce, melted butter with garlic, or fried diced potatoes while a steak sits further along.
How to use it on the kamado
For a good crust, put the empty pan on the grate first until it's thoroughly hot, and only then add oil. If you want gentle cooking instead, place the pan in the indirect zone behind a heat deflector. Fat spatters less because the walls are high enough to catch most of it.
Maintenance
Rinse the pan while it's still lukewarm, don't use harsh dish soap, and dry it immediately. Then rub a thin layer of neutral oil over the cast iron. That keeps the seasoning intact and the pan will last for decades.
Bill's tipNever let the pan cool down on its own in the rain or in water: cast iron rusts on the surface quickly. A minute of rubbing with oil afterwards prevents that.
Want more cooking surface? Take a look at the skillet 25 cm with two handles. You'll find the full range at the cast iron skillets and among the other cast iron for the barbecue.
