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PAK CHOI Pot 1.9l with lid 20cm COOKINI
€42.12
Reference
HTXA1209-CX [002O2D]
Symbol
WNHH-20S
Barcode
5902643381209
Color
black
Length [cm]
30.00
Width [cm]
20.00
Height [cm]
8.50
Diameter [cm]
20.00
Capacity [l]
1.90
Net weight [kg]
1.800
Gross weight [kg]
2.480
A kind of package
colour box
Food contact
Yes
Material
stainless steel
Type of packaging
colour box
Cast iron pot from the PAK CHOI series by COOKINI. Made of ultra-lightweight cast iron. The 3.5mm thickened bottom is responsible for the even distribution of heat. ITRIDING innovative nitriding treatment protects the pot from rusting/corrosion. It has a glass lid with stainless steel handle. Healthy and for years to come!!! CAPACITY 1.90 L
LENGTH 20.00 cm
WIDTH 30.00 cm
HEIGHT 8.50 cm / WITH
COVER: 15 CM
Thermal shock to cast iron cookware is very dangerous. After cooking, let the cookware cool down and only wash it, preferably by hand. Cooking food containing acids, alcohol or large amounts of sugar can also be hazardous to the valuable properties of the cast iron surface. Tomato juice or wine can damage the protective layer on the bottom of the cast iron pan. In this case, to make the cast iron pan shiny, slippery and smooth again, it must be cleaned and re-protected with oil or preserved by firing. When frying in a cast iron pan, cooking utensils of any material can be used, as cast iron is very resistant. However, silicone and wooden spatulas will be best. As cast iron pans can be sensitive to moisture, you must remember to dry them thoroughly after each use. For this, you can use a paper towel, a cloth or set the pan on a warm burner. To prevent the cookware from rusting, cast iron pans should be stored in a dry place. A cast iron pan will also remain functional for a long time if it is cleaned properly. If a cast iron pan is not cleaned properly, it can be damaged or even completely destroyed!
If a cast iron pan is very dirty, it can also be cleaned by pouring hot water over the pan and heating it until the burnt-on residues of the day are loosened from the pan walls. After washing, you can also always wipe the pan with oil, then remove the excess oil and dry the pan well. This is a good and simplest method of maintaining cast iron pans.
LENGTH 20.00 cm
WIDTH 30.00 cm
HEIGHT 8.50 cm / WITH
COVER: 15 CM
Thermal shock to cast iron cookware is very dangerous. After cooking, let the cookware cool down and only wash it, preferably by hand. Cooking food containing acids, alcohol or large amounts of sugar can also be hazardous to the valuable properties of the cast iron surface. Tomato juice or wine can damage the protective layer on the bottom of the cast iron pan. In this case, to make the cast iron pan shiny, slippery and smooth again, it must be cleaned and re-protected with oil or preserved by firing. When frying in a cast iron pan, cooking utensils of any material can be used, as cast iron is very resistant. However, silicone and wooden spatulas will be best. As cast iron pans can be sensitive to moisture, you must remember to dry them thoroughly after each use. For this, you can use a paper towel, a cloth or set the pan on a warm burner. To prevent the cookware from rusting, cast iron pans should be stored in a dry place. A cast iron pan will also remain functional for a long time if it is cleaned properly. If a cast iron pan is not cleaned properly, it can be damaged or even completely destroyed!
If a cast iron pan is very dirty, it can also be cleaned by pouring hot water over the pan and heating it until the burnt-on residues of the day are loosened from the pan walls. After washing, you can also always wipe the pan with oil, then remove the excess oil and dry the pan well. This is a good and simplest method of maintaining cast iron pans.
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