Samuel Groves Britannia Cast Iron Skillet Frypan

Before first use

The new pan should be washed in warm water with a natural cloth or sponge and dried thoroughly. To improve the pan's cooking performance, before first use, we recommend adding oil to the pan and heating it at a low temperature for a few minutes. Wipe off excess oil or fat with a cloth.

Cooking

Always select the appropriate hob ring to match the pan's base size so that the heat touches only the bottom of the pan.

Before cooking, gradually pre-heat the pan at a low to medium temperature to avoid thermal shock.

The cooking should be monitored at all times to prevent overheating, which might result in damaging the pan.

Do not overheat a pan when empty, and never allow a pan to boil dry.

Always add a little oil or fat. If cooking meat or fish, you might oil the food, not the pan, and allow the food to cook through before turning it over.

Please take extra care when moving pans during cooking as the pans are heavy and handles can get very hot, especially when cooking at high temperatures in the oven or on BBQs and open fires. We recommend that you always use a dry oven glove or cloth all the time when handling hot pans during and after cooking. 

Please note the handles can change colour when exposed to high heat on BBQs and open fires.

When cooking on any glass, ceramic, halogen or induction hobs, always lift the pan and never slide the pan across the surface, as this may cause damage to the base of the pan and the hob. 

To save energy, you can reduce the heat early and switch the hob off before the end of the cooking time.

To avoid damage to the patina, do not use pans to store raw, marinating or cooked foods.

After each use, rub oil into your pan to ensure the seasoning remains for quality cooking.

Cleaning 

We recommend cleaning your cast iron cookware by hand. Never use a dishwasher as this can damage the cookware permanently.

Allow the pans to cool before cleaning, rinse off any excess food and use a sponge or soft cloth to clean the interior and exterior surfaces. 

Do not use wire wool or any other metal based scrubbers. Using a scouring pad, soap or any other detergent is not recommended, as they will break down the pan’s seasoning and could cause rust spots. Use a scouring pad and a mild detergent only if you are planning to re-season the pan in the oven. 

Do not fill a hot pan with cold water or plunge it into cold water, as sudden temperature changes may cause warping.

Rinse with warm water and dry immediately to prevent rust spots.

Seasoning

Seasoning is a process of baking cooking oil onto the surface of a pan. This semi-permanent layer protects cast iron from rust, and make the pan's surface naturally non-stick. 

Although our Cast Iron cookware comes pre-seasoned and is ready for immediate use without additional seasoning, you might occasionally need to apply a new layer to restore the patina or to maintain the pans' performance. 

Cooking acidic foods, using excessive heat, scrubbing with abrasive utensils or scouring pads can damage the layer of seasoning. If a portion of the layer wears off and food sticks to the surface, simply scrub the pan with a nylon brush, rinse, hand dry, and rub with vegetable oil.

Re-seasoning in the oven. It would be beneficial to season your cast iron in the oven a few times a year to maintain great performance. We recommend oven seasoning to build up a stronger layer of

seasoning, especially when restoring a rusty pan. Scrub the pan well in hot soapy water and dry

thoroughly. Spread a thin layer of vegetable oil over the inside and outside of the pan and place it upside down on a middle oven shelf at 240°C. Bake for an hour, and once finished, let it cool in the oven.

Storing your cast iron pans
Always store your cast iron pan in a dry place. Moisture causes cast iron cookware to rust, so it's important you store it in a dry area, away from steam and water.

Please note, not following our instructions of use may invalidate any claims against the manufacturer's guarantee.

Items are made to order and are crafted by hand here in the UK by our suppliers, and they take a little extra time to get them right.

Most items will now be delivered within 2 weeks of your order.  However; due to worldwide shortages, dependent on item ordered the manufacturing process may take longer. 

Therefore, please allow up to 20 days for delivery. 

Once your items are dispatched, you will receive an email with the shipping confirmation.

International Delivery

Orders from our website can only be delivered to UK addresses. For information about international deliveries, costs and times, please email our Customer Service here

For details on delivering orders to the Rest of the World, please contact info@premierculinaryware.com for a price. 

*For delivery to the Highlands and Islands of Scotland, Isle of Man and Channel Isles, please allow an additional two days and there may be an extra charge for large, heavy and fragile items.

Heavy or high cube items may incur an additional freight surcharge. These will be quoted on request

Some items have extended delivery times. This applies to heavy or bulk items - please contact us for more information.