The Fish Pan | Cast Iron Skillet by Saint Peter | PRE-ORDER FOR SEPTEMBER

The Fish Pan has been designed by Josh to cook crisp skin fish perfectly in conjunction with the Fish Weight. The sides are deliberately shallow, so moisture escapes rather than pooling and the skin crisps the way it should.

The base measures 22cm and the pan is solid cast iron, which holds heat well and cooks evenly.

Your pan arrives raw, unseasoned and uncoated, so you get to season it yourself. It is a simple process, and the full steps are below. Instructions also come printed in the box, and you can view the card here. Looked after well, a pan like this will last for generations. Cast iron is a healthy alternative to non-stick, and once seasoned it becomes the pan you reach for every night.

The Fish Pan is made in Sydney and arrives in a presentation box that makes it easy to give as a gift.

Works on every cooktop, electric, gas, induction, charcoal grill, open fire...

Seasoning your Fish Pan

Set aside about an hour before your first cook. Use grapeseed oil throughout, for its high smoke point and clean, neutral flavour.

1. Wash with hot water and a little mild dish soap. This is the only time you will use soap on the pan.
2. Dry it completely. Bone dry, with no moisture left on the surface.
3. Warm the pan in the oven at 100°C for ten minutes. This opens the pores of the iron so it takes the oil more readily.
4. Rub a tablespoon of grapeseed oil into the whole pan, inside and out, base and handle included. Work it in, then wipe back the excess until the pan looks dry and matte.
5. Bake the pan upside down at 180°C for ten minutes, with a tray or sheet of foil on the shelf below to catch any drips. Wipe off any oil that has pooled.
6. Bake again, upside down, at 220°C for one hour. Turn the oven off and let the pan cool right down inside it. It is then ready to cook on.

After every cook

Rinse the pan in hot water while it is still warm — heat lifts more than any detergent will. Dry it completely, back over a low flame for a moment if you like, then wipe a teaspoon of grapeseed oil over the whole surface before you put it away. No soap after that first wash, and never the dishwasher.

While the seasoning is still building, keep the heat low to medium and be generous with the oil in the pan. Hold off on very acidic things like lemon, wine and tomato until the pan is well established.

Full guide: The Fish Pan: How to Season, Use and Care for It

Specs:

Base is 22cm diameter.

Height is 2.5cm

Handle is 15cm

Weight is 2.1kg