Cook's Tradition® 10" Round Enamel Cast Iron Fry Pan

Choices: Orange, Green, Purple, Red and Blue

You will enjoy cooking with this pan! Your Cook's Tradition cookware is meant to last for years. With proper use and care, your cast iron round enamel iron fry pan will ensure kitchen creativity for generations!

Cast iron has great heat-retaining abilities and can be used with any heat source (except microwave). Classic in a modern design, solid material for all your cooking needs! This line is energy-efficient due to warming up quickly and evenly and retaining heat longer.

10 qt. Dimensions: 17.5"L x 10"W x 1.75"H (5.5 lbs.)

**Important: Grill pan is oven safe up to 600 degrees F. Suitable for all heat sources (including induction) except microwaves. Carefully read general use and care instructions included with your Cook's Tradition purchase. Due to the retention of heat, please be careful to use potholders or insulated gloves, especially when removing from the oven.

Do not use metal tools or sharp utensils-they will scratch or chip the enamel. Always use low to medium heat. When searing meats, heat pan at medium to high for 5-10 mins. Turn to medium when placing meat in pan to sear. Never allow a pan to boil dry as it will permanently damage the enamel.

**Care Instructions: Handwash with hot soapy water only after the pan has completely cooled after use. Do not clean in dishwasher. Do not use bleach or cleaning products with citric acids, metal scourers or abrasive cleaner. If you store pots/pans by stacking, put a dish towel or similar soft material between them to avoid scratches. Seasoning is optional.

Limited Warranty: Lifetime Manufacturers' Warranty by BergHOFF International Inc. / 1.727.853.3350

Made in China.

Cookware    

How much cookware you need depends largely upon how often you cook, how many people you cook for and how elaborate your meals tend to be. It's very frustrating when you find yourself in the middle of preparing a big dinner and in need of one more saucepan, but you just don't have it. On the other hand, it can be very easy to accumulate far more cookware than you actually need.

The Basics
Most people will who do even a small amount of cooking will find a lot of uses for a couple of different size saucepans and a couple of different size skillets. Tight-fitting lids for the saucepans are also important when preparing dishes such as rice.

Beyond the Basics
You can prepare a lot of wonderful meals with just a few pans, but chances are you're going to need some other pieces at some point. Many cookware sets will include at least some of these items:

  • Dutch Oven
    This is a large pot with two handles and a tight-fitting lid. It can be used on the stovetop or in the oven. A dutch oven is excellent for preparing large meals such as pot roast or beef stew.

  • Griddle
    A griddle lets you turn one or two of your stove burners into a smooth, flat cooking surface that's ideal for foods such as pancakes, french toast and more.
  • Large Saute Pan
    A large saute pan, especially one with a tight-fitting lid, is a very useful addition to your kitchen because it can allow you to prepare an entire meal in one pan.

  • Pasta Insert
    This is similar to a steamer insert, except a pasta insert is designed to let the food, such as raw pasta, be submerged in boiling water instead of just sitting on top of it. The advantage to a pasta insert is that it is very easy to remove the food from the boiling water once it's cooked?all you have to do is lift out the insert!

  • Steamer Insert
    This is a perforated pan that fits inside another saucepan. You can place food, such as raw vegetables, in the steamer insert and then place that in a regular saucepan that is partially filled with boiling water. The holes in the steamer insert will then let steam from the boiling water cook the food. Steaming is a very healthy way to prepare food because it doesn't involve adding any fat.

  • Stock Pot
    A stock pot is a very large, tall cooking pot usually with two handles and a tight-fitting lid. Stock pots are primarily used for preparing soups, sauces or stocks in large quantities.

  • Tajine
    Originally a heavy, unglazed clay pot, the tajine was used by nomads across Morocco and North Africa. Today it can be found crafted from a variety of materials including earthenware, cast iron and clay. It features a round shallow-sided base with a conical lid. This uniquely shaped lid is what makes it perfect for slow, low-heat cooking - the circulating steam condenses on the inside of the lid and then that moisture "bastes" the cooking food to keep it moist and tender.
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