Untreated cast iron.
Made by Skeppshult.

In contrast to the following items from Invicta, the cast iron Skeppshult pans are untreated. Food browns well as a result of direct contact with the pan. The disadvantage is that the material is prone to rust. After they have been cast and deburred, the bases of Skeppshult pans are turned, so that they are always completely flat, regardless of whether they are hot or cold.

Maintenance:

Skeppshult pans are baked with a vegetable oil during production - this provides the rust-sensitive cast iron with initial protection.
However, when used on a day-to-day basis, the untreated iron should only be cleaned in hot water, without chemicals or detergents, using a steel brush.
The iron surface should always be dried following cleaning (subsequent drying in a warm oven prevents rust forming in inaccessible places) and should be greased using vegetable oil from time to time.

Deep Skeppshult pan.

The main characteristic of cast iron - heat absorption and retention - can be seen in this deep wok-shaped pan. Using this pan enables you to prepare meat and vegetables at the same time: small pieces of meat are fried in the centre, then moved onto the high edge of the pan to make space for the vegetables. The edge retains sufficient heat to continue frying the meat while the rough surface of the pan prevents the pieces of meat sliding down to the bottom again. Finally, both the meat and vegetables are mixed together in the pan at the appropriate temperature.