With the skillet 30 cm with handle from Valhal Outdoor you cook for the whole family in one go. Thirty centimetres of base means meat and vegetables keep their space and don't start steaming because the pan is too crowded. The long handle gives you grip to shake the pan or slide it from the hot zone to the cooler side.
The cast iron is thick and untreated. It builds up heat and releases it slowly, so the temperature doesn't drop when a batch of cold meat goes in. Expect the pan to be heavy: that's exactly why it cooks so well.
- Diameter 30 cm, enough for three to four portions
- Long cast iron handle for grip and balance
- Solid, untreated cast iron that you season yourself
- For kamado, open fire, gas stove and oven
- Goes straight to the table as a serving pan
What fits in a skillet 30 cm with handle
Two to four steaks at once, a pan full of fried potatoes, peppers and onion, a large portion of prawns in garlic oil, or a batter base for cornbread. Also great for browning a whole chicken before finishing it indirectly.
How it works on the kamado
The pan takes longer to come up to temperature than a small one, so give it five to ten minutes empty on the grate. On a 21 or 23.5 inch kamado it fits comfortably; on a 16 inch it covers almost the whole grate and the handle sticks out over the edge.
Maintenance
Rinse while still lukewarm, no abrasive cleaner and never in the dishwasher. Dry it immediately and rub in a thin layer of neutral oil. Store the pan dry, since a heavy pan rusts just as easily as a light one.
If this size is too big, the 25 cm with handle is the handy in-between size. All sizes are together under cast iron skillets, and for slow-cooked stews, check out the Dutch Oven.
