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The EngelElzen Cast Iron Pan is a solid cast iron pan that has been designed by an engineer Carl Engel and a chef Michael Van de Elzen, with the sole purpose of bring you cooking success no matter what cooking element you use. Designed and cast in New Zealand, EngelElzen cookware has been engineered to give you maximum cooking enjoyment. These pans have been designed to cook on anything from induction cooktops to a roaring campfire. 

With high sides to prevent oil spitting, solid handles for lifting  and a thick cast base for an even cooking surface. What make the EngelElzen stand out is that it has had an extra grind after the casting process to not only the base, but also the inside of the pan making it perfect for induction cooking. This process also gives it a super smooth cooking surface helping to prevent food from sticking.  The EngelElzen pan is the only pan you need in your kitchen and it will be passed down for generations to come.

Every EngelElzen pan comes with the EngelElzen Protecting Wax and Bamboo Scrubber. Pan Dimensions: 25cm diameter x 6cm depth.

Seasoning your EngelElzen Pan:

You'll need:

- Dish soap & water
- Some elbow grease & a little bit of patience
- Your oven
- Vegetable oil
- A dry cloth / Paper towel

Seasoning Steps:

• Pre-heat the oven to 70°C on fan bake.
• Lightly wash your pan in warm soapy water, ensuring the pan is dried off well with a towel.
• Put your EngelElzen pan in the oven for 30 mins (this helps to make sure your pan is completely dry before we start to season).
• Take the pan out of the oven and then turn up the heat to 200°C.
• Remove the pan from the oven, then dip a paper towel into a small amount of vegetable oil. lightly coat the pan with a thin layer of oil.
• Place the pan back in the 200°C heated oven, upside down for another 60 minutes (you might want to put it on some foil to catch any oil drips).
• Flick the oven off and leave it in there to completely cool.
• If the pan is still sticky when it's completely cooled, place in back in a hot oven for another hour to finish curing.

All done! You’re ready to cook with your EngelElzen Cast Iron Cookware. Seasoning your EngelElzen pan carbonizes a layer of  oil into the pan giving the classic black look. It also helps to prevent food from sticking and protects your pan from rusting. If your pan does start to rust or becomes sticky - simply repeat the seasoning process.  Seasoning your EngelElzen pan once a year is recommended, or better still, cook with it regularly! The more you use your EngelElzen pan, the better it will become.

Caring for your EngelElzen

Step 1. WIPE/WASH Wipe out with a dry paper towel or rinse with hot water when your Cast Iron is still warm from use.
Step 2. DRY Dry your EngelElzen thoroughly after each use.
Step 3. CONDITION Apply a fingertip of the EngelElzen conditioning balm to the Cast Iron (inside, outside and handle) with a dry cloth.

EngelElzen is more than cookware. They are kitchen tools that will last you a lifetime, designed to make cooking easy, no matter what you're doing. EngelElzen cookware are made with solid cast iron in Christchurch NZ and they can be used on everything from induction cooktops to a roaring campfire. Developed by Chef Michael Van de Elzen and Engineer Carl Engel, EngelElzen was created to bring you cooking success whatever cooking element you use.

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