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Lightweight honeycomb cast iron frying pan
Lightweight honeycomb cast iron frying pan - Ø 20 cm is backordered and will ship as soon as it is back in stock.
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Description
Description
Upgrade Your Kitchen with Our LIGHTWEIGHT CAST IRON HONEYCOMB Cookware!
Want to create healthy and delicious meals effortlessly? Our honeycomb lightweight cast iron cookware is designed to make cooking a breeze!
✓ Up to Half the Weight of Traditional Cast Iron
✓ Superior Non-Stick Performance
✓ Effortless Cleaning
✓ The Same Great Cooking Experience as traditional cast iron with easier handling
Experience the joy of cooking with our lightweight honeycomb cast iron frying pans, available in 20 cm, 24 cm, and 28 cm sizes. Whether you’re sautéing or caramelizing, our pans provide an excellent non-stick surface and even heat distribution, ensuring your food is cooked to perfection.
Our cookware is PFOA-free for healthier cooking.
Check out our frying pans and take your cooking to the next level. Shop now!
Benefits
Benefits
Technical specifications
Technical specifications
Maintenance and use instructions
Maintenance and use instructions
Lightweight honeycomb cast iron frying pan
- Gas
- Ceramic
- Electrical
- Induction
- Halogen
- Food contact
- Does not rust
- Non-stick
With the right pot, you can now embark on a unique culinary adventure. We recommend that you try the recipe below:
Mignion lamb chops
Ingredients:
- lamb chops
- large basil leaves (one for each chop)
- sliced raw-dry bacon (one slice for each chop)
- a little butter and oil to saute
- cream cheese
- capers
- one untreated lemon
- a pinch of sweet paprika
- salt and pepper
Preparation:
Preheat the oven to 200⁰C.
Each lamb chops is salted
and peppered on both sides, wrapped in a basil leaf, then in bacon and secured
with a toothpick. Heat the Oti Home lightweight honeycomb cast iron frying pan
and add a little butter and a tablespoon of oil, so that the butter does not
burn.
Brown the wrapped chops for
2 minutes on each side, then continue the cooking process by placing the pan
with the chops in the hot oven for 5 minutes or until browned as desired.
Separately mix the cream
cheese with chopped capers, the lemon zest and juice (amount to taste) and a
pinch of sweet paprika. Carefully remove each toothpick and place cream cheese
in a pile on each chop.
Serve with a side of mashed
potatoes and of course with green salad.
Enjoy your meal!
