Only iron makes a good frying-pan.

Frying pans have to be heated to a very high temperature so as to reach the food that has to be cooked straightaway. And the only pan able to do this is the traditional iron frying-pan. Chefs have always preferred them! Food cooked in a natural iron frying-pan (that is, no coating, no enamel) is unbeatable for taste – and better for you too. Iron frying-pans are good value for money and keep for years. Please note: unen-amelled, natural iron frying-pans need time to be ‘worked in’ if they are to do a good job and get a bit of character. Iron frying-pans can be used on all types of cookers.

Cleaning:

To prevent corrosion, all pans of this type come with a protective film of oil. This should be removed be-fore use, preferably with Calcinated Soda. Don’t put them through the dishwasher! If properly used, they can be simply wiped clean.