4.5" Cast Iron Quiche Pan

Wonderfully cute - but worth taking seriously

These little egg pans are workhorses in the kitchen. Whether toasting seeds, melting butter or searing a burger patty - they’re everything you need, and nothing you don’t. And they take the cake when it comes to baking. Skillet brownies with perfect edges. Tiny tarts with flaky crusts. The tastiest shirred egg, or your own individual pot pie... a staple for entertaining. A beautiful piece worthy of being handed down. Double seasoned with organic flaxseed oil, ready to use right out of the box. Made to last in Providence, Rhode Island USA.

Cast Iron Care:

Three Rules:

1. Don't use the dishwasher

2. Don't soak it in the sink

3. Don't put it away wet

Wash

Gently scrape off any food bits with a spatula, and wipe out any excess oil with a rag or paper towel, then rinse under warm water.

Don’t be afraid to scrub if you need to. You can use coarse salt to help as well. If you’ve got a tough mess, it’s ok to use a dab of soap* along with a nylon brush, sponge, or scrubby cloth.

Dry

After washing, make sure to dry your pan completely. Use a towel - don’t air dry (remember, rust is iron oxide. Wet cast iron plus air equals rust). You can heat your pan on medium-low over the stove to help it along if you like.

Oil

Immediately after your pan is dry, and while it’s still warm (not hot), add a few drops of oil and use a paper towel to lightly coat the entire interior. Work it in evenly, wipe off any excess, and let it cool before storing. This thin coat of oil protects your pan from rust and adds to its seasoning.

Dimensions: 4.5" pan that weighs 1 pound