Obama sizzle plate
Well made sizzle pan
We had the Ovana cast iron skillet pan custom made to harness that incredible high heat in your Ovana oven and perfectly sear all your meats and veggies far better than your barbecue can. It cooks in a flash, keeps everything succulent, puts the perfect caramelisation on onions and that delicious golden-brown maillard effect on steaks. Just salt your steak, let it dry at room temperature for 30 mins, oil with olive oil, season with salt and pepper and sear.
The square design makes maximum use of all the cooking space in your Ovana oven, and like all good cast iron skillet pans it will last a lifetime and improve with age with regular seasoning. The more you use it, the more the seasoning builds up, the more flavour it will add to your cooking. Seasoning is also the best way to make it naturally non-stick.
But it’s more than one of our favourite Ovana accessories. It’s a great all-purpose skillet pan for use in your stove, on your stove top, or cooking over an open campfire. We’ve also added a removable handle for safe and easy handling of your hot cast iron skillet, and a solid beechwood trivet to protect your cooking surfaces.
Before using your new skillet pan for the first time, wash in warm water with mild soap and a soft cloth, sponge or stiff brush, then rinse thoroughly and dry immediately with a tea towel before seasoning. Avoid soaking or using harsh, high-alkaline detergents, abrasive cleaners and scrubbing pads.
For a perfectly seasoned cast iron pan
Preheat your kitchen stove to 180 degrees celcius. Add 1-2 tbs of oil (vegetable oil, shortening or olive oil) into the skillet pan. Use a clean cloth or paper towel to rub and coat the entire skillet pan with oil (outside and bottom included). Place your fully oiled skillet upside down on the center rack and add a sheet of aluminum foil on the rack below to catch any drips. Bake for an hour, switch off the heat and allow your skillet to cool completely before removing from the oven.
When will you know if it’s time to re-season? If your food starts to sticks to the surface and your skillet begins to lose its smooth, shiny appearance.
You can choose not to season your cast iron skillet pan – just make sure you clean and dry it quickly after every use.
Cleaning cast iron skillet pan after cooking
We recommend handwashing in hot water with a sponge or stiff brush immediately after use, while it is still warm. Avoid leaving it to soak, but mild soap is OK to use occasionally. To loosen and remove any stuck-on foods, you can boil up some water in the pan and make a paste from water and coarse salt to scrub without stripping your skillet of its beautiful seasoning. Thoroughly dry with a tea towel, or place it on your stovetop over a low heat. Then give it another light coat of oil before storing in a dry place. If you’re stacking your cast iron skillet with other cookware, place a paper towel in it to avoid ruining the seasoned surface.
Our Recipe Development team also recommends letting your skillet pan heat up slowly using a moderate heat in your Ovana oven before cooking.
Caring for your wooden trivet
Wipe your trivet with a damp soft cloth. We recommend only using your wooden trivet for a few minutes at a time, while you’re plating up. With general use and even short exposure to high temperatures from your cast iron skillet pan, scorch marks, slight warps and cracks will appear, but that’s it’s job – to protect your surfaces from getting marked and damaged. With time, that lived-in wood look becomes part of its beauty and charm.
Skillet cooking surface: 24x24cm
Skillet length: 43cm (with handle)
Skillet width: 25cm
Skillet depth: 3cm
Skillet weight: 2.8kg
Well made sizzle pan
Steak is amazing on this
Very easy to use and clean. Makes great pizzas
Cooks a fabulous steak to perfection.