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KitchenCraft Ribbed Square Induction-Safe Cast Iron Griddle Pan, 23 cm (9")
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- This cast iron pan is a must for any griddle fan. And best of all, it lets you cook your favourite meat and veg without added oil
- Durable ribbed base helps fat drain away for healthier cooking and creates a chargrilled restaurant-style finish in your own kitchen
- Made of heavyweight cast iron, which gets sizzlingly hot. Perfect for fast, grilled-veg salads and heavenly griddled meats
- Use it on hobs (including induction), in ovens, under grills or on BBQs. It develops a natural non-stick coating as you use it!
- This super-sturdy pan measures 23 cm (9") in diameter, and comes with a 15 year guarantee
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|Sold By||Amazon.co.uk||Andrew James UK LTD||SAVISTO||DOMU UK||Amazon.co.uk||Amazon.co.uk|
|Material||cast iron||cast aluminium||Aluminium||Cast Iron||Ceramic||Aluminium|
KitchenCraft Ribbed Square Induction-Safe Cast Iron Griddle Pan, 23 cm (9")
From the manufacturer
The definitive kitchenware brand.
KitchenCraft is the definitive kitchenware brand, with more than 1,300 everyday kitchen essentials to help you cook, bake and decorate.
KitchenCraft Ridged Cast Iron Griddle Pan (Square)
Perfect the chargrilled taste. Impress your guests with restaurant-style dishes.
Bring the char and charm of the grill house to your own home with this square cast iron grill pan. Suitable for use in any type of oven (except microwaves) and on any hob – including induction – this heavy-duty pan is a must for any kitchen.
Why cook with cast iron? This super-sturdy metal gets blazingly hot! Lay your meat or veg in the pan, and the hot ribbed base will leave a stripy seared look for a restaurant-style finish.
Perfect for searing steaks, frying fish and chargrilling chicken and vegetables, the ribbed base also works to lift meat away from any juices and oils adding a healthier touch to your meal. By seasoning the pan and then pre-heating it each time it is used, you’ll create a natural non-stick surface so you can cook your favourite foods fast, without having to add any extra oil.
Steak night never looked and tasted so good!
- Diameter: 24 cm (9 inches)
- Length, including handle: 36.5 cm (14½ inches)
- Oven safe
- Grill safe
- Barbecue safe
- Suitable for any hob, including induction
Time to Get Grilling
Chargrill from home
Impress your guests by creating a restaurant-style char-grilled finish from your own kitchen.
No need for oil
Natural non-stick dry fry base means you can cook your favourite dishes without adding any extra oil.
Drains juices away
The ribbed base lifts your meat and veg away from the natural juices and oils for a healthier cooking style.
Pouring spouts on the sides mean you can drain away juices or serve up sauces without making a mess. (Careful though, it’s heavy!).
Classic chargrilled chicken
Season chicken breasts with garlic and lemon zest and layer with leafy salad between toasted burger buns.
Seared stuffed peppers
Create a seared finish by placing cooked pepper shells filled with couscous, feta and tomatoes in the pan to chargrill.
Perfect seared steak
Rare, medium or well-done. Choose your own favourite and cook your steak to perfection before adding to homemade chips or leafy salad.
Marinade white fish in fresh parsley and lemon, cook through on the griddle for a chargrilled taste and serve with buttered new potatoes.
The definitive kitchenware brand. Since 1850, KitchenCraft has designed, manufactured and supplied thousands of cooking utensils, tools and gadgets, each playing an important role in the kitchens of customers across the UK.
With more than 1,000 products to choose from, there’s always a KitchenCraft product you can rely on - from essentials for every day to the exceptional.
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The advantage of having one of these pans is this, you don't get any leaching of chemicals that they put in pans to make them non-stick (your body, mostly your liver will thank you for this) Secondly, this pan will last you a very very long time and in fact will probably get better with time if you look after it properly. Thirdly your food will taste great, the more you use it as it will start to trap the food flavours as it becomes more seasoned. Finally, due to the raised grills on this pan, the fat in your food would not be reabsorbed; it will be drained away into the bottom of your pan as the food is cooked so you're left with extremely health food.
So, my overall verdict, buy this pan and you probably won't have to buy another pan again and you're going to get healthy great tasting food without any nasty chemicals in them and for that I am willing / it is worth preparation time needed to get this pan ready for cooking and the time to look after it. If you are interested in that below is how I prepared my pan (seasoned it) and how I look after it / clean it after I have used it. If it sounds like too much hassle for you then this is not the pan for you...SIMPLE!!!
1) Wash it well with warm soapy water and a scour brush to remove the waxy layer they put on it for shipping..(This will also be the last time you will use soap on the pan)
2) Dry the pan Well immediately after washing...(As this is cast iron pan....Iron will rust with prolonged contact with the water, that’s high school chemistry people)
3) Coat the pan, all over the inside and out with a thin layer of oil, I used sunflower oil, but you can use vegetable oil
4) Place the pan in a pre-warmed oven at 200 degrees Celsius, but I think you can put it up to the maximum your oven can go and put the pan upside down on a sheet of aluminium foil for 1 hour.
5) Leave the pan to naturally cool down to the touch in the oven, once cool, re-apply another thin layer of oil to the pan and reheat your oven and place it in the oven for another hour.
N.B: Something very important to note, as you are heating oil to over 200 degrees C, the oil will start to smoke...this is also normal, to make sure you have your kitchen well ventilated, during this process. Also to clarify, this is process is called the "seasoning". You will also start to notice that the pan when you first get it is this shiny grey colour....do not fry or use the pan for cooking when it is this colour. When you are seasoning the pan, it will start turning brown and eventually black. Now the black is the NATURAL NON-STICK layer. Do not scrub this black layer OFF.
I didn't get this black colour after seasoning the pan in the oven twice, I got this when I started frying two salmon stakes, which first stuck to the pan, but after a while under the hot hob the pan turned black and nothing stuck to it again :D, So I would recommend is, after seasoning the pan in the oven twice and the colour of the pan is starting to turn from grey to dark brown/black colour. Put a very thin layer of oil on the pan (spread the oil with paper towel, for a thin layer) and head the pan under the hob for a few minutes until you see the pan turns into a nice and black colour and the non stick layer has built up. Probably do this when you don't want to cook something, as this took longer than I expected. Or you can just re-season it in the oven again.
Once the pan has turned black, heat the pan to a high temperature and cook what you like, leave it on one side for a few minutes and then turn it over. Different people say different things with regards to cooking with oil; I personally like to season the meat before cooking and not putting oil in the pan. But you can also put a very thin layer of oil in the pan if you like and then start cooking. But it really needs just a small amount.
Finally TAKING CARE of YOUR Pan,
1) After you have finished cooking, I recommend that you leave the pan to cool down to hand touch, under the hot water, rinse the pan as much as possible to remove any of the food debris that might be left around. If there are some stubborn pieces, with a sturdy plastic spoon remove the pieces, give it a good wash and dry the pan immediately.
2) To ensure that the pan is completely dry, I put the pan on the hob for a few minutes to evaporate any of the remaining water.
3) Once the pan is dry, give the pan a thin layer of oil all over the cooking area and store it a dry place ready to be used again.
4) You can place a thin piece of kitchen paper on the cooking surface if you want to put other pans on top, to stop the oil transferring onto the bottom of the pans.
5) If you are worried about bacteria and the such like because you are not using soap to clean the pan, don't worry, by heating your pan up to a hot temperature before use, this will kill almost every microorganism out their. So cook with confidence :D
If you follow the cleaning procedure, your pan will NEVER rust and will probably last you a VERY long time. As the more you use it, the more seasoned and flavoured the pan will become as it soaks up the fats and juices from your cooking.
Have used a few times now so is now completely non stick (see pics) So glad I purchased this and followed instructions. I think the people who have complained had not taken the time to read instructions or season the pan BEFORE USE. This is my first cast iron cooking product but will defo not be my last from this brand.
Followed instructions to the letter. basically it does what it says on the tin. an awesome cast iron griddle for a great price.
1. Scrub in hot soapy water.
2. Dry completely. (I actually placed it on the hob for a few seconds)
3. Massage oil all over product, (I used light olive oil) I basically rub oil inside and out including the handle.
4. Bake in over Gas mark 6 (200ºC) for 1 hour.
5. Let cool down.
6. Rub oil all over product including handle again.
7. Place on hob at maximum heat. until it slowly starts to turn black.
8. Place in oven at gas mark 9 for 30mins.
9. Let it cool down again.
I Then wiped it over with a clean tea towel and nothing came off even though it looks wet.
This is the non stick coating the heat and oil creates.
Have attached pics. I have just picked this up from my local Amazon locker a few hours ago. Yes it is a bit of work to get it seasoned for first time use.
But with a bit of TLC and patience on my part I am now ready for some griddled king prawns with smoked Mayo tonight.
Just follow the instructions and make sure that it is never left soaking in water. Will last for years.
I also wouldn't recommend using it on a ceramic cooktop, as it can scratch the surface of the burner.