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Regular price $ 48.00 USD
Regular price $ 98.00 USD Sale price $ 48.00 USD
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Cast iron is undoubtedly a true gem of gastronomy. Its exceptional durability makes it a family heirloom, capable of withstanding the test of time and passing on its essence through generations. The most remarkable feature of this noble material is its unique ability to season, without the need for chemical coatings or toxic substances. Through heat, grease, and time, a natural Teflon layer known as a patina is created, a powerful shield that provides a non-stick surface, allowing food to slide easily and cook with precision.

Cast iron utensils not only stand out for their robustness but also for their ability to retain and distribute heat evenly. Whether cooking at low or high temperatures, this master material ensures that food retains its juiciness and distinctive flavor. Moreover, its versatility is astonishing: it can be used on the stove, in the oven, or directly over the fire, allowing for a wide range of dishes to be prepared, from grilling to stewing, frying, and griddling. Cast iron becomes an invaluable ally in the kitchen, providing safety and naturalness in every preparation.

What started as a humble workshop in 1948 quickly flourished into a prominent establishment, defining the essence of the Mexican casting industry: Pagoel. This company dedicated to creating household, hardware, and restaurant products, known for their robustness and durability, are synonymous with quality and have been present in the lives of Mexicans for decades.

 Material: Cast iron. Size: 16 x 24 x 3.5 cm.
Weight: 940 g. Handmade in Mexico.
Requieres preparation and special cares.

Cast Iron & Steel Care

The seasoning process for carbon steel is what ensures the longevity of the utensil and enhances the quality of the food prepared in it. With frequent use and proper care, the surface will become smoother, and the utensil's color will become darker and more lustrous. In case stains or rust appear, it's necessary to repeat the seasoning process. It's advisable to perform this seasoning process once a year.

Before using your new carbon steel utensil for the first time, wash it inside and out with hot water and soap using a sponge or brush. Small light and dark spots will appear on the surface; achieving a uniform result is not necessary. Dry it over low heat on the stove until all moisture evaporates, let it cool, and then apply a generous layer of vegetable shortening using a paper towel to evenly coat the entire interior and exterior surface. Preheat the oven to 350°C / 662°F. Place the utensil in the oven for 3 hours. Use a layer of aluminum foil on the oven rack to prevent any mess. Allow it to cool outdoors for 1 hour. Clean the surface with a paper towel and apply a new thin, even layer of vegetable shortening. For its first use, cook a fatty food like bacon or fried chicken.

Wash only with hot water and a soft sponge. Avoid using soap. Food residues that might be stuck to the surface can be dissolved by placing the utensil on the stove with a little water; repeat until residues are satisfactorily removed. Never cool rapidly using water directly, as it can cause permanent damage or crack the surface. Dry any remaining moisture over low heat on the stove to prevent rust from affecting the surface. Never leave it outdoors. Before storing, apply a thin layer of vegetable oil to the surface using a paper towel.

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