Your new favourite pan.

"Once you cook on cast iron, every other pan feels like a toy."

This little 20 cm skillet is about to become the pan you reach for every single morning. It's preseasoned, it's ready to go straight out of the box, and — here's the wild part — it actually gets better the more you use it. No coating to scratch off. No non-stick that gives up after a year. Just solid iron doing its thing, getting smoother and more non-stick with every cook.

• One solid piece of iron — no welds, no glued-on handles, no weak spots. Cast in a single pour from base to tip.
• Preseasoned with vegetable oil — heat-bonded at the foundry. Crack it open and start cooking. No seasoning ritual needed on day one.
• Gets better with every use — each cook builds another layer of natural non-stick. Give it six months and it'll slide eggs like a dream.
• Strong cast iron handle — not bolted on, not screwed in. Cast as part of the pan. It will never wobble, loosen, or let you down mid-transfer.

"No PTFE. No PFOA. No nonsense. Just iron — the way it's been for centuries."

Most non-stick pans are coated in synthetic materials that, when overheated, start breaking down and releasing compounds you really don't want near your food. This pan has none of that. The cooking surface is raw iron, seasoned with food-grade vegetable oil. That's it. That's the whole ingredient list.

• Zero synthetic coatings — no PTFE, no PFOA, no ceramic sprays. The cooking surface is pure iron and nothing else.
• Seasoned the old-fashioned way — natural vegetable oil, heat-bonded before shipping. Healthy from the first use, no exceptions.
• A bonus you didn't ask for — well-seasoned cast iron releases a small, beneficial amount of dietary iron into food. A genuine nutritional perk of cooking on real iron.
• Can't overheat it into danger — no coating means no coating to fail. Crank the heat. It handles it. You're safe either way.

"It holds heat the way a good pan should — like it means it."

Here's why cast iron makes better food: when cold ingredients hit a hot surface, thin pans lose heat fast — and the food starts steaming instead of searing. Not this pan. The mass of the iron holds temperature steady, which means a proper crust on your eggs, a real sear on your steak, and a skillet that's still hot when you bring it to the table.

• Holds heat like a furnace — temperature stays steady when cold food hits the surface. Sear properly. Every time.
• Works on everything — gas, electric, induction, ceramic, halogen, open flame, campfire, and oven. No restrictions, no adapters needed.
• Oven-safe, full stop — no plastic parts, no synthetic coatings. Slide it straight into a 500°C oven or under the broiler. It does not care.
• More useful than it looks — fry, bake, roast, barbecue, teppanyaki. One 20 cm skillet covers more techniques than most people's entire pan collection.

"Rinse it. Dry it. Give it a little oil. That's genuinely all there is to it."

Cast iron care sounds complicated because people make it sound complicated. It isn't. A quick rinse, a dry, and a thin wipe of oil — that's the whole routine. Do that and this pan will outlast you. Skip it and it will remind you with a little surface rust. Which, by the way, is totally fixable in ten minutes.

• After cooking — rinse with warm water while the pan is still warm. A stiff brush or scraper lifts any residue. No soaking — ever.
• Dry it properly — towel dry immediately, then a minute on low heat to chase off any last moisture. Cast iron and water are not best friends long-term.
• A little oil goes a long way — while still warm, rub a thin layer of any cooking oil across the interior. Wipe away the excess until it looks matte, not greasy.
• Soap is fine, actually — a small squeeze of mild dish soap now and then will not ruin a well-seasoned pan. Just don't soak it or scrub it with steel wool every day.
• Rust? Easy fix — scrub it off with steel wool, rinse, dry fully, and re-season in a 230°C oven for an hour. The pan is fully recoverable. Always.