CNC milled seasoned enamel cast iron skillet, cast iron frying pan

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US $1-30 / Piece | 100 Piece/Pieces none (Min. Order)
Supply Ability:
20 Metric Ton/Metric Tons per Month 11
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Quick Details
Pans Type:
Frying Pans & Skillets
Metal Type:
Cast Iron
Place of Origin:
Liaoning, China (Mainland)
Brand Name:
Model Number:
cast iron
unit weight:
300mm max
produce method:
hand made sand casting
surfact treatment:
30day max
non wooden case
Packaging & Delivery
Packaging Details
nonewooden case
Delivery Time
Shipped in 35 days after payment

CNC milled seasoned enamel cast iron skillet, cast iron frying pan

cast iron skillet

cnc machined surface

seasoned surface

cast iron frying pans
size: 15.9x10.3x1.5inches 

weight: 5pounds approx
paper packing: 6pcs/ctn
surface treatment: vegetable oil


Cast iron pots and pans have been used for hundreds of years; many have been passed down through generations.

Cast iron cookware is versatile and durable. It can go from stovetop to oven and back again, if necessary. It heats evenly and holds the heat well, making it excellent for browning meat or simmering stews and soups.


How To Maintain Cast Iron Pans?

  • Let the cast iron frying pan cool.

  • Wash it with dishwashing soap and water. Never soak or let soapy water sit in the pan for any length of time - just briefly wash it out. Rinse thoroughly, then dry with paper towels. NEVER put cast iron cookware in the dishwasher. 
    A lot of people disagree with using dishwashing soap and water to wash cast iron pans. A chef told me that if a health inspector ever found a pan that had not been washed with soap and water in his kitchen, he would be in trouble. Plus the grease that is left behind will eventually become rancid. You do not want rancid oil in your foods and body.

  • Place the cleaned cast iron frying pan on the heated burner of your stove for a minute or two to make sure that it is bone dry. While the pan is still hot and on the stove burner, lightly oil inside of pan (I mean a light coat) with a neutral cooking oil. I use a paper towel to spread the oil lightly over the pan.
    Neutral Food-Grade Oils -
     Use vegetable oils (canola, sunflower, etc.), shortening (like Crisco shortening) or lard for seasoning your cast iron pans.  I recently experimented and found out that food-grade coconut oil/butter also works great.

  • Leave frying pan on the hot burner of stove for a few minutes. Remove from hot burner and wipe excess oil off the pan with a paper towel.

  • Store your cast iron cookware with the lids off (especially in humid weather, because if covered, moisture can build up and cause rust). Be sure that you place a couple paper towels inside your cast iron pan when storing to make sure that any moisture that forms will be absorbed by the paper towel. Never put the utensil in the dishwasher or store it away without drying it thoroughly.

How to Clean Cast Iron?

1. When you’re finished cooking in cast iron, scrape out the pan, while still warm, with a wooden spoon. Wipe it down with a bit of oil on a paper towel. I usually use the canola oil I have on hand.

2. If scraping the pan with a spoon doesn’t get off all the grime, melt a tablespoon of vegetable shortening in the pan, turn off the flame and add a tablespoon of salt. Use a paper towel in tongs to scrub the pan. Wipe salt out with clean paper towel. Run under hot water, dry it well, and follow the re-seasoning directions above.

3. If the wooden spoon and the salt technique weren’t to your liking you can use a mild, diluted soap and a soft sponge to clean the pan. You just want to avoid strong soaps and super scrub pads. Dry the pan with a clean dry dish towel and set in a warm oven to dry completely. Follow the seasoning directions above to re-season cast iron.

Note: Never put your screamin’ hot cast iron skillet into water. It could crack.