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Alex Harris
Over the years, Alex has perfected his moulds. His pans feature higher walls and a heavier weight than conventional cast iron pans, holding in heat better. The insides are machined to create a flat, smooth surface. The iron used is the same material found in modern waffle makers, which offers an exceptional food-safe cooking surface. The diameter of pan is 10 inches.
The unique seal on the bottom of every pan is a nod to his wife - Trillianne Cast Iron comes from her name, Joanne, and she is “one in a trillion.”
Food grade cast iron
51 L x 18 W x 7 D cm
Cast iron needs seasoning before use and requires continual seasoning with use. Using a cooking (canola or grapeseed work well) coat the pan in a think layer of oil with a paper towel or cloth. Place upside down and bake in oven for 425 F. Cool, repeat as needed. Clean it with warm water while heating the pan, scraping the excess food away. Clean thoroughly and dry well. Warm the pan on the stove and coat the cooking area with cooking oil.