The skillet 30 cm with handles from Valhal Outdoor combines the largest cooking surface in the range with a compact shape. Because there's no long handle sticking out over the edge, your kamado's lid closes normally and you only use the space the pan itself takes up. Two short grips on either side let you lift it straight up.
Thick cast, untreated cast iron stores a lot of heat and releases it slowly. That keeps the base hot when a full batch of cold meat or vegetables goes in, so you fry instead of stew.
- Diameter 30 cm, three to four portions in one go
- Two short handles instead of a long one
- Stays within the rim, even with the lid closed
- Solid cast iron that you season yourself
- For kamado, open fire, stove and oven
Why a skillet 30 cm with handles
If you regularly cook for four people, you don't want to fry in two rounds. With this size you put everything down at once and still leave room between the pieces, which makes the difference between a crust and stewed meat. Without a handle, you can also place the pan indirectly with the lid closed.
How to use it
Preheat the pan empty for five to ten minutes: because of its mass, that takes longer than with a small pan. Only add fat afterwards. For slow cooking, place the pan behind a heat deflector in the indirect zone; for a crust, put it right above the coals.
Maintenance
Rinse while lukewarm, dry it immediately and rub a thin layer of neutral oil over the inside and outside. No scouring pad, no dishwasher, and don't store it wet. The seasoning improves with every use.
If this is too much, take a look at the 25 cm with two handles. All sizes are found under cast iron skillets, and the rest of the range is under cast iron for the barbecue.
