Schukaps Cast Iron Pan/Frying Pan/Skillet Healthy round 26cm (10,25inches) x 5cm Height Plain Grill Pan - Healthy and durable Cooking Pan Home -

I wanted a new largish frying pan, and rather than buy a non-stick coated aluminium pan, which would eventually lose its non-stickiness, I opted for a solid cast iron pan. Which, if cared for properly, will always retain its non-stick ability.The pan itself is a good weight at 2.5kgs (5.5lbs), and has a diameter of 26cm (10 inches).When full of food it will be quite heavy, so be aware that it does require some strength in use.There is a small handle on the pan, opposite the main handle to help with lifting, and keeping the pan steady.Being one solid piece of iron, the handle will get very hot, so a cloth is a must when lifting.One of the advantages of a cast iron pan, is the evenest of heat distribution.I have attached a thermal image of the pan on a gas hob.As you can see, the heat is almost a constant temperature over the whole pan.Not something that would happen with an aluminium variety.In use, a tiny amount of oil, to make the pan 'shine' is a good idea.Because the pan is not coated with anything, there is nothing to damage, so it's fine to use metal implements during cooking.After cooking, clean the pan with hot water only.Never use any kind of soap or detergent. It will destroy the seasoning.Then put it on the stove with a medium heat to dry off all the water.Then a quick wipe around with cooking oil, to stop it from rusting.It sounds like a lot of hard work, but it soon becomes a routine, and only takes a few minutes.Overall, this is a very nice cast iron pan, that is as good as any at twice the price.So long as you are happy to observe the cleaning routine, I can thoroughly recommend it.I hope you found this review helpful.

Great stuff. 1st thing i did was give it a good soapy scrub. Don't care abt the pre-seasoning and all that. It's imp to get all the muck off (pun for bike riders) if any. And then never scrub it again or use detergent (will take off seasoning that you'll do) ! Applied refined sunflower oil as that's what we had. Tossed it into oven @ 250 C for 60 mins. The smoking oil gave off nasty smell so make sure windows are open and extractors running. Then the skillet gets a very black glaze (just see any youtube vid on seasoning of cast iron) and that's pretty non-stick. Now use it as normal except that at the end of every cooking, empty it soon and run hot water over it - i use silicone spatula to dislodge any food bits. It comes out clean. Put it on stove immediately for 3-5 mins on high heat to make sure it's totally dry else it might gradually rust.

Very glad I bought this, my first cast iron pan. It was a good price and it has done what I was hoping it would do, which is to take away all my anaemia symptoms.Well, it's heavier than the more expensive Lodge one, and quite heavy. But it's doable, I'll get stronger! So, for example when I want to put the food onto the plate I have to lean the pan on the counter, I'm not strong enough to hold it up with one hand and scrape with the other; do take this into account when you are making your decision. (I made the right one with this, personally).I'm finding you don't have to re-season after every single use to stop it rusting, I did a lot at the beginning, to get it built up, and now I don't have to do it too often. I'll re-season with vegetable oil every now and then and then after I wash it I'll just rub a tiny drop of olive oil on it for safe keeping. Make sure you don't wash with soap and do read instructions online for how to take care of it. It's non-stick enough for things like vegetables and tofu, but not for eggs.

Very impressed with this. It’s my first venture into cast iron cooking and was expecting it to be difficult but it really wasn’t. Even though the pan comes pre-seasoned I followed the online advice to season a few times prior to using. When I used it the first time I was prepared for food to stick but it didn’t at all! I cooked some vegetarian sausages and fried eggs and they all came out great. The taste of the food is much better than the one you get with a non-stick pan. Cleaning was super easy as well - a quick rinse under hot water and done.

I always wanted one and love it so much..I make the meanest deepest fluffy omelette full of veg and covered in goats cheese that starts on the cooker and finishes under the grill...It has been easy to wash..just with warm water and seems to be farily non stick too...the heat distribumtion is just a dream...Its a proper professional piece of cookery kit. Weighty and the short handle makes it ideal to go from top of hob to oven ...I have cooked chicken and fish too..excellent.

Very nice pan. Bought as a gift for my daughter and she often mentions it when she has been cooking up a storm. The great thing about cast iron pans is they conduct the heat very well and evenly..you can switch easily from the hotplate to the oven. Very pleased. It should go without saying that you need a good oven glove or similar when handling this pan as the handle also gets super hot but I have always cooked with cast iron pans so it is second nature. But be careful of that.

The negative reviews are from people who don't know how to use a cast iron pan. I'm sure it's fine out the box - but I gave mine a second seasoning with sunflower oil and a hot oven. It's been going great for 4 years. I've just bought another one as a gift. At this price it's an absolute bargain - it's every bit as good as a Lodge-branded pan at half the price - just take care of it properly (this is minimum effort) and it will last a lifetime.

After first use it was difficult to clean as it was not seasoned enough. I looked on the internet for information on how to season it properly which I have follwed and hopefully have more success next time I use it.Instructions on the internet do advise you to season a new cast iron pan properly yourself before using.