This Swiss made frying pan is a tough, long lasting, heavy gauge iron pan. The professional quality will give you many years of service.

A popular choice for professionals and keen cooks because this durable spun iron pan can be used for fast and fierce frying. It’s perfect for searing meat, fast frying of vegetables and cooking dishes such as Swiss rosti. Use on lower heats for gentle frying, cooking omelettes and more.

The Black Star pan can be used on the hob, under the grill and in the oven giving you one tough and versatile pan, perfect for making tarte tatin for instance.

* Durable, heavy gauge, spun iron pan that absorbs and stores heat brilliantly.

* Cast malleable iron handle pot riveted to the pan.

* The handle has a hanging loop for easy storage.

* Suitable for all hob types, including induction it’s also grill and ovensafe.

* Follow the seasoning instructions to ensure the pan will develop its own non-stick properties.

* Supplied with full use and care instructions.

* Part of a range of Black Star Pans from Kuhn Rikon.

* Made in Switzerland. Reassuring quality from Kuhn Rikon - the Swiss cookware experts.

Use & Care

* Please read the use and care instructions supplied with the pan.

* Before first use handwash in hot soapy water and dry thoroughly.

* For best results follow the seasoning instructions provided with the pan.

* Seasoning just needs to be done once and after seasoning you should avoid washing the pan in soapy water as it will then need re-seasoning.

* Always add some oil before cooking – the pan is not suitable for fat-free cooking.

* Use silicone, wooden or metal utensils.

* Suitable for use on all types of hob, including induction.

* Try to match the diameter of the pan to the ring on the hob.

* Avoid dragging your pan across a glass topped hob.

* Grill and oven safe up to 240°C.

* Never leave your pan unattended. If strong smoke develops then the pan is too hot. Immediately remove from the heat and then continue at a lower temperature.

* Use oven gloves when lifting the pans.

* Do not place pans on the oven floor, always use an oven shelf.

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