Cast Iron Skillet Manufacturers
Changwen cast iron skillet are made of high-quality raw materials and are hand-made by traditional techniques. Cast iron has the characteristics of even heating and good constant temperature effect, which can fully bring out the flavor of ingredients; the striped bottom plate can control and separate excess grease, and the side grease nozzle design is convenient Liquid is poured; an enamel non-stick coating is added inside to eliminate the harm of chemical coatings to the human body, and is easier to care for than traditional iron pots.
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Changwen Cast Iron Skillet
Changwen cast iron frying pan is made of high-quality cast iron material, with a fine and smooth surface, durable, moderate thickness of the pot body, rapid heat conduction, even heating, energy saving and fuel saving, easy to clean, giving you a healthy cooking experience.
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Why Choose Changwen Cast Iron Skillet?
- High-quality materials, original iron ore
- Various types, including cast iron pots, enamel pots, frying pans, woks, stew pots, etc
- High-quality enamel glaze, layer-by-layer enamel craftsmanship, acid and alkali resistance, high temperature resistance
- Cast iron skillet have high surface hardness, strong corrosion resistance, and are safe and healthy
Meet Changwen Cast Iron Frying Pan
Double-sided Oil Guide Cast Iron Skillet
Selected ore pig iron, high temperature melted iron water cooled and then formed into one piece. 16/20/25cm, various diameter sizes. No chemical coating, only sprayed with vegetable oil on the surface, good maintenance can make it physically non-stick, the longer the time, the better the effect. The integrated design of the pot body and handle greatly improves the overall service life of the pot, making it stronger and more comfortable. The thickened bottom of the pot heats evenly, has good heat conduction effect, and can store heat well. The double oil guide nozzle design makes the pot body easier to clean.
Strip Steak Cast Iron Skillet
Made of raw iron ore cast at high temperature, it is one-piece, strong and durable. After heating, the pot body produces less smoke and has no chemical coating, which is healthier. The suspended stripe design prevents the pot from sticking when frying steak, and the gap at the bottom makes the food more flavorful. The surface is treated with safe vegetable oil, which is healthy and safe, and not easy to stick to the pot. The thickened bottom of the pot is designed to heat more evenly and keep the original flavor of the ingredients.
How Cast Iron Skillet Manufactured
Changwen’s cast iron skillet are made of high-quality Pig iron raw materials and pay attention to every detail during the manufacturing process to achieve excellent product quality. Continuous innovation while ensuring quality to provide you with high-quality cast iron skillet with rich functions.
Mould
The pattern is pressed into fine, high-quality sand mixed with a bonding agent to create a negative impression, which forms the mold for the cast iron.
Casting
Iron, along with alloying elements like carbon and silicon, is melted in a furnace at very high temperatures. The molten iron is poured into the prepared sand molds.
Raw Castings
After the iron has cooled and hardened, the sand mold is broken apart to release the new cast iron pot.
Purification
Removing Excess Material. The cast iron pot will typically have excess material such as gates, risers, or flashing that are removed at this point.
Polshing
Polish the pot surface to create a smooth surface.
Enamel Spraying
Apply enamel glaze to cookware surfaces by spraying.
Heating
Heat treated to eliminate internal stress and improve durability.
Pre-seasoning
The cookware is coated with a thin layer of oil and baked in an oven at a high temperature to create a natural, protective non-stick layer.
Cast Iron Skillet FAQ
First, clean the new pot thoroughly and wipe it dry inside and out. Then heat the pot over medium-low heat, pour in 2-3 spoons of cooking oil, and use kitchen paper to apply the oil to every part of the pot while heating it over low heat. Turn off the heat after about 8 minutes. The oil needs to remain in the pot for more than 5 hours to ensure that the pot absorbs more oil. Before use, dry the water after washing, then add some small green vegetables (no oil is needed), stir-fry over low heat until dry and black, then pour it out, and then wash it and eat it. (It is better to use lard or pig skin to complete the above steps)
After cleaning the pot, place it on a gas/induction cooker and heat it over high heat. After the pot is completely heated, pour in the oil, heat the oil, turn to medium or low heat and start cooking.
After use: Daily maintenance to prevent rust (new pots are easy to rust, so don’t put them aside after washing, or soak them in water. This is very easy to rust.)
After each use, the pot needs to be dried after cleaning and then placed. (Iron pots like oil, drying and applying a layer of cooking oil can accelerate the maintenance process and extend the service life.) If rust occurs, you can use salt to wipe off the rust and remove the iron smell, and reopen the pot to restore it to its original state. During the use and maintenance process, more grease will penetrate into the pot body, and it will become more and more useful with use. After about half a year of maintenance, a natural non-stick pan effect can be formed, and there will be no coating shedding and health problems!
1. Please use anti-scalding gloves when cooking to avoid burns.
2. Please do not place high-temperature pots on unprotected surfaces.
3. Please clean the pots after they have cooled down.
4. Please do not cook with an empty pot at high temperature. It is recommended not to leave the cooking station for a long time.
1. When the pot is not in use, clean it, wipe it dry and place it in a ventilated, cool and dry place.
2. After use and cleaning, dry it over low heat and apply a layer of vegetable oil to extend the service life of the cast iron pot and accelerate the process of maintaining the pot.
3. If there is food stuck to the bottom of the cast iron pot and it is not easy to clean, you can soak the pot in water for a long time until the sticky or burnt material softens and can be easily removed. Or boil the pot and the sticky material with water for a few minutes and then let it stand for a while to soften the residue with hot water to make it easier to remove.
4. Try not to use detergent when cleaning to avoid damaging the oil film. It is recommended to use hot water and a soft brush to clean it very cleanly.
5. If rust is caused by improper use and maintenance, clean the rust on the pot body and reopen it to restore it to its original state.
Cast iron skillets come in various sizes, ranging from small 3.5-inch skillets to larger 15-inch pans.
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