The skillet 25 cm with handle from Valhal Outdoor is the all-rounder in the range. Twenty-five centimetres of base is enough for two hearty portions, and the long handle gives you grip to shake the pan, tilt it, or quickly pull it from the hot zone without reaching in with both hands.
The cast iron is solid cast and uncoated. It stores heat and releases it slowly, so the temperature doesn't drop the moment cold meat goes in. Exactly what you want for a crust on a steak, fried onions, or an omelette over an open fire.
- Diameter 25 cm, plenty for two portions
- Long cast iron handle, grip it with a glove
- Untreated cast iron that you season yourself
- For kamado, open fire, gas stove and oven
- Can go straight to the table as a serving pan
What you make in a skillet 25 cm with handle
Searing and then finishing is where this pan shines. Sear a steak or a thick lamb chop hard first, then move it to the cooler side of your kamado. Fried potatoes, vegetables from the garden, a hearty omelette or cornbread as a side with ribs all work well too.
How to use it on the kamado
Let the pan sit empty for at least five minutes until it's thoroughly hot, and only then add fat. The handle gets just as hot as the pan, so always grip it with a glove or a cloth. Want to use the pan indirectly? Place it behind a heat deflector.
Maintenance
Rinse while the pan is lukewarm, no scouring pad and no dishwasher. Dry it immediately and rub a thin layer of neutral oil over the cooking surface and the outside. The seasoning gets darker and smoother over the years.
Bill's tipLoosen stuck-on residue by reheating the pan with a little water in the bottom and scraping it free with a wooden spatula.
Prefer more cooking surface? Take a look at the 30 cm version with handle or browse the full range of cast iron skillets. For stewing and slow cooking, a Dutch Oven is the logical addition.
