Cast Iron Surface Sauce Pan
The Surface for Serax collection by master chef Sergio Herman from Zeeland features a sturdy and timeless look and an innovative design that is perfectly attuned to the present.
The cast-iron cooking pots and pans, with their unyielding black glaze, are not only suitable for any heat source, but the collection is also very extensive: every size has its own function, every detail adds value, and the look makes it complete!
Medium Sauce Pan - D 4.2 " , 0.5 Liters
Large Sauce Pan -D 6.6 " , 1.3 Liters
CAST IRON CARE:
Season your new cast iron prior to using, which helps create a natural non-stick surface (see below)
Hand wash cast iron with hot water, no soap, and use a stiff non-metal brush or sponge to remove any residue, it should never be put in a dishwasher
Dry promptly and completely as cast iron can rust, drying cast iron on the stovetop is our favorite
How to season your new cast iron: start by scrubbing well with warm soapy water (soap should only be used the first time). Dry the cast iron thoroughly. Spread a thin layer of vegetable shortening, lard, or bacon grease (vegetable oil is not recommended). Heat oven to 375 degrees and place upside down on a middle rack in the oven. Bake for 1 hour and let cool completely in the oven. Season regularly.