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Product Description
Fresh Australian Kitchen
At Fresh Australian Kitchen, we believe that culinary talent and creativity comes from the cook.
Our funnels and cookware have been designed to let you explore and expand those abilities.
Our products will help you to experiment and play with different flavors styles and ideas.
And most importantly, they will never let you down!
Made to be simple and durable. Strong and robust. For experts and learners.
So, get curious, unleash your creativity, get cooking….
Care for your cast iron skillet
Seasoning cast iron is relatively easy and will help make your skillet last a lifetime.
Seasoning occurs when fats and oils on the cast iron are heated above their ‘smoking point’. Essentially the fats and oils cook into the surface and create a tough hard film that give a natural ‘non-stick’ finish and keep the cast iron protected.
How to Season
Wash thoroughly. Before seasoning you can wash with soap but do not use soap once the cast iron has been seasoned. Cover the cookware with a thin film of oil – on all surfaces, including the outside. Gently rub the oil off with paper towel so it looks like there is nothing left on the surface. The cast iron should look dry and not glistening with oil. Place upside down in a cold oven. Put aluminium foil underneath to catch any drips. Turn the oven to 500 °F (or as high as your oven will go) and let the cookware pre heat in the oven. When it reaches maximum temperature, set the timer for one hour, after an hour turn the oven off but do not open the door. Let the oven cool off with the cookware inside for two hours at which time the cast iron should be cool enough to handle. For best results repeat this process to achieve the semi-gloss, seasoned cast iron you are aiming for. Make sure you re-season using this process from time to time. If you do it right the seasoning should last for months as long as you don’t undo the seasoning by using soap or too much scraping. Be sure to completely dry the cast iron cookware before storing If you start to see any rust or food starts to stick – it’s time to re-season!!
Removing Rust
If you need to remove rust use a mixture of salt and oil and scrub it hard into the rust. Then rinse thoroughly in hot water. Use steel wool if necessary. Once you have removed the rust…re-season. 
Cast Iron
Cast iron has been proven for its excellent potential in cooking over the centuries. Our hand crafted cast iron skillet will last for generations to come. Its legendary heat retrntion allows even cooking for superb and delicious results. Furthermore iron cookware is known to fortify food with iron.
PROFESSIONAL QUALITY – Turn up the heat! This pro cast iron skillet maintains unbeatable heat retention across the entire base area to ensure an evenly cooked meal, every time.
MULTI-USE – Don’t leave quality meals at the door. These do-it-all cast iron skillets can be used for camping and travel, as well as any indoor or outdoor cooking.
DURABLE – Our cast iron cookware is built to last for generations of chefs to come. It comes pre-seasoned, but can always be re-seasoned for a just-bought-it feel with every stir.
VERSATILE COOKING – From frying to getting your grill on, this cooking pan can do it all. It’s perfect for cornbread, steak, crepes, frittatas, pie – the options are endless!
PERFECT PRESENT – This well-seasoned, nonstick skillet features a handle on both sides that would make any cook giddy. Give it to the blooming baker or master chef in your life!
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Gpduch –
Cast iron is the best
Love this cast iron pan ..replacing most of my pan to cast iron
CW –
Although it’s pre-seasoned, I would still give it another coat before use.works perfectly
Christopher Deneen –
The skillet shipped on time and arrived exactly as advertised, with nice deep sides. Online lifetime warranty registration was quick and easy. I’ve used the skillet twice since seasoning it. It put a perfect sear on two bone-in ribeye steaks. My corned beef hash turned out perfectly.Keep in mind- this is a very wide, deep cast iron skillet; be prepared for the weight and exercise caution when moving it, especially when it’s hot. The two handles are a good design decision and are a must when the skillet is hot/full. I use high-quality silicone gloves with grippy surfaces. For something this size/weight, I would not just trust it to the silicone handle covers.
S. Tescione –
The last time I used a cast iron skillet was 40 years ago. I also have not used aluminum in years due to the current research on aluminum and Alzheimer’s. I have used ceramic, ceramic enamel and copper. But my brother is also very concerned about Alzheimer’s and I convinced him to try a cast iron skillet. He bought one, seasoned it and has been extremely happy with the results after some initial problems with seasoning the pan. Meanwhile, my current skillet began showing signs of wear, and since copper skillets have an aluminum core, I decided to try this cast iron skillet. I selected this one because it looked sturdier than the newer ones, which were pretty light weight.Once upon a time, you used only lard or bacon fat to season a skillet. Be warned if you use standard vegetable oil, you will probably be unhappy with the result, which is what my brother did. There are numerous articles on the web that will give you instructions on how to season a pan, and excellent instructions came with this pan. If you are vegetarian, try hard Crisco shortening because even though it is a vegetable based, its consistency allows it to seep through the porous surface of the pan. You can also use grape seed oil with equal success. However, standard vegetable oil cannot seep through the surface of the pan and what you end up having to do is re-season the pan. Pre-seasoned does not mean the surface of the pan is ready for cooking. Your food will stick if you try the pan without properly seasoning it first and the instructions that come with this pan tell you that.So I used bacon fat and then followed the rest of the instructions that Fresh Australian Kitchen provided. It takes 2 to 3 hours to properly season this pan, so plan it for a rainy afternoon or a time when you aren’t doing anything else important. Remember that you are placing a pan upside down in a hot (500 degrees) oven for two hours. Remember to put aluminum foil or a baking sheet lined with aluminum foil underneath it because as the oil heats and drips there is always the possibility of an oven fire. If you catch that grease you probably won’t have any problems. Also be aware that the pan will smoke as it seasons. If you have super sensitive fire alarms, ensure you have the hood fan on before you start the oven. In another place where I lived, I absolutely guaranty that if you seasoned a pan, the fire alarm would go off, whether the hood fan was on or not. Cast iron retains heat for a surprisingly long time. Leave the pan in the oven for two hours and do not remove it until the pan and the oven are both completely cool. This will also give the grease you heated time to harden.During the first use, you will find that you will have to adjust cooking time if you are used to using other surfaces. The heating time is slower but the cooking time is faster due to the thickness of the iron, which retains more heat than other surfaces. It also takes a long time for the pan to become cool enough for you to clean it. I recommend using an ove glove, a mitt or silicon handle holders to protect yourself from burns because that handle gets really hot. Follow the instructions on cleaning from Fresh Australian Kitchen. Do not use soap or you will have to re-season your pan, which can become a royal pain in the neck. Make sure you dry the pan thoroughly after cleaning or using liquids with it. Iron rusts. Then you will really have to start from scratch on getting the rust out and re-seasoning the pan. Once your pan is correctly seasoned, the more you use it, the smoother and more non-stick the surface will become. I think you will really be pleased with it and the fact that you are not ingesting chemicals like Teflon or metals like aluminum. The good news is that there is some transfer of iron. If you tend to be anemic, as many women are, seriously consider cast iron.
Benjamin –
I bought the Double Dutch Oven Casserole Pot and 30 cm cast iron skillet, I’ve used the skillet so far twice in the week since receiving it. Delivery was quick I didn’t expect them so soon but it was a good surprise. It doesn’t take long for the skillet to heat up, it’s fairly thick and for the money, it’s a great value. The 30 cm skillet holds a decent amount of food and the first thing I made was smoked scalloped potatoes and they turned out great. I’ve yet to use the dutch oven but looking forward to it because of the quality, I’m sure the results will be the same.
Ron Warmington –
Great value, came pre seasoned and ready to cook on. Our first steak cooked up superb.Time to sell the BBQ and cook indoors with this pan.We will be looking for more items from the same manufacturer..