| Customization: | Available |
|---|---|
| Pans Type: | Frying Pans & Skillets |
| Stove: | Gas, Electric, Induction, Oven,Open Fire |
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The cast iron skillet is made of gray iron melted and cast with a model. The heat transfer is slow and uniform, but the pot ring is thick, the texture is rough, and it is also easy to crack; the refined iron pot is made of black iron sheet forging or hand hammering. It has the characteristics of a thin pot ring and fast heat transfer. It is an instrument with different capacities in the kitchen. The iron skillet can be utilized for roiling, singing, simmering, stewing, simmering, consuming, and significantly additional cooking methods.
Cast iron skillet maker
As a cast iron griddle maker, Sarchi Cookware is a solid metal skillet producer that you can endow. We can modify the size for you. Additionally, we can likewise glue your logo for you and assurance the best quality.
| Item Name | Cast iron frying pan with long handle |
| Size | 15.5*15.5cm; 20*20cm; 25*25cm |
| Material | Cast Iron |
| Finishing | Vegetable Oil |
| The advantage |
Favorable circumstances of cast iron pan The long handle of this frying pan keeps cool for longer than the handles of other short-handled cast iron pans. The two pouring spouts allow us to pour the cooking oil out of the frying pan to reduce the risk of dripping. Sarchi cast iron skillet will expand the iron substance in our food, sometimes it will build the iron substance of our body and increment the dietary admission of iron component. Acidic nourishments can expand our iron substance. Highlights of cast iron frying pan with long handle The cast iron pot is made of dim iron softened and cast with a model. The warmth move is moderate and uniform, however the pot ring is thick, the surface is unpleasant, and it is likewise simple to break; the refined iron pot is made of dark iron sheet fashioning or hand pounding. It has the qualities of flimsy pot ring and quick warmth move. |
Q:What kind of vegetable oil do you use?
A:We usually use soybean oil, but other oils such as peanut oil and linseed oil can also be used. If you have special requirements, you can tell us.
Q:Are your cast iron pots non-sticky?
A: The vegetable oil coating can be maintenance to achieve non-stick effect. The recommended method is to clean and wipe off the pot with paper towel, dry it with lower heat and use cooking oil to spread the inside and outside of the pot, the edges of the pot and other parts, then turn off the heat and let it cool naturally, to season it after each use. The more you use, the more you maintenance, the better the non-stick effect will be.
For enamel coating, it's physically non-stick, the non-stick level of our cast iron pans is level two, the non-stick effect is like the steamed rice pot. We can send you the video that show you how to pre-seasoned the cast iron pots and we also can offer you care instruction together with products and It is easier for your customer to know how to improve the non-stick performance.
Q:What is the MOQ?
A:Usually, our MOQ is 1000 pieces. Because our product is DISA casting, it takes 2-3 hours to install and debug the mold, so the cost of a small order is very high.
Q:Can I add a logo on the pot?
A: Of course, we can provide you with customized logo services, and we can also make new molds according to your designs.We will help you to build a new brand and show the uniqueness to final customers.
Q:Can your packaging pass the drop test?
A:We can make anti-drop packaging, usually by adding EPE to protect the product. According to the standard of ISTA 1A, we will drop the product from a height of 76cm by one corner, then three lines, and finally 6 sides, a total of ten times. Check whether the product is damaged. Our products have been tested and there is no problem.
Q: What is your delivery time?
A:In general, our delivery time will be 40-45 days, but now because the order volume increased a lot and production lines are very busy ,when you confirm the order ,we will check the exact delivery time for your order based on the quantity.
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