26 cm Cast Iron Frying Pan with Glass Lid, 2.6 L

When a recipe needs more than a quick sear, this deep cast iron frying pan provides the stored heat required to brown ingredients and then finish them gently under a lid. Its 26 cm diameter and 2.6 L capacity suit everyday dishes such as meat, fish, potatoes, vegetables, omelettes, sauces, and one-pan meals that move from frying to simmering. The glass lid lets you check progress without uncovering the food each time.

From confident searing to slow cooking

Cast iron absorbs heat and spreads it across the cooking surface. Once properly preheated, it maintains a steady temperature, making the pan suitable for developing a browned exterior as well as cooking slowly over moderate heat. The 4.4 mm base and 3.8 mm walls give the cookware the thermal inertia expected from substantial cast iron. With walls 65 mm high, there is room to turn ingredients, add cooking liquid, and simmer food under the lid without immediately transferring it to another vessel.

The pan is suitable for cooking on a stovetop, in an oven, and over an open fire. This supports several techniques in one piece of cookware: sear ingredients first, lower the heat for a slow simmer, or continue the recipe in the oven. When using the glass lid, stay within the temperature limits intended for the lid and protect it from sudden temperature changes.

Dimensions and practical construction

• Pan material: cast iron, chosen for sustained heating and its ability to retain accumulated heat.
• Diameter: 26 cm, a versatile format for main dishes and routine portions.
• Capacity: 2.6 L, with a wall height of 65 mm.
• Material thickness: 3.8 mm walls and a 4.4 mm base.
• Weight: 3.4 kg; this substantial weight should be considered when selecting and handling the pan.
• Lid: transparent glass with a central knob for lifting.
• Pan handles: one long main handle and a smaller helper handle, useful for supporting the cookware when it is full.

Care that suits cast iron

Before the first cooking session, wash the pan with warm water, dry it thoroughly, and apply a thin film of vegetable oil to the cooking surface. After use, clean it with a soft sponge and avoid leaving it to soak. Moisture should not remain on cast iron, so wipe and dry the cookware promptly and completely. An occasional very light coating of oil helps maintain the cooking surface and protects the metal while the pan is stored.

Preheat cast iron gradually and use a heat zone appropriate for the base diameter. Support a loaded pan by both handles and use heat-resistant mitts: the body and cast handles become hot, while the combined weight of the 3.4 kg pan and its contents can be considerable. Do not place a hot glass lid on a cold or wet surface. These straightforward habits make the pan a practical choice for home-style roasts, braised vegetables, meat in sauce, and meals that stay in the same vessel from the first sear to the table.