Precisely manufactured to be as thin as 1.5 millimeters and under 3.2 pounds, Vermiculars Deep Saut Pan is half the thickness of other cast-iron skillets on the marketmaking it one of the lightest weve tried. Durably designed, it features a heat-resistant enameled surface and a wooden handle that stays cool to the touch. The pan cooks more like stainless steel than cast iron thanks to its thin walls and base, which are made with a proprietary blend of molten metal that helps it heat up much faster than thicker, heavier cast iron pans. (This innovation is no surpriseVermicular is known for meticulous craftsmanship rooted in improving traditional Japanese cookware.) This skillet also offers the desirable nonstick and cleaning benefits of enameled cast iron: Vermicular coats the skillets durable interior with layers of enamel to distribute heat evenly and evaporate excess moisture in as little as three seconds. These properties make it ideal for cooking, fluffing and serving rice or grains.

This is the perfect skillet for sauting, searing or stir-frying: A deeper pan means more volume for poaching or frying fish, eggs, shrimp, tempura and more. Its taller walls prevent ingredients from slipping out when making stir-fries or pasta sauces and make it a great choice for braising any cut of meat. Plus, this pan comes with a glass lid equipped with an easy-to-grab, self-standing handle that keeps the lid clean and your countertop dry.

Net Weight:
11-inch Pan: 3.2 pounds
Materials: Enameled Cast Iron, Oak or Walnut Wood, Tempered Glass Lid
Dimensions:
11-inch Pan: 19.3 inches x 4.9 inches x 2.4 inches
Place of Origin: Japan

Care: Compatible with all stovetops, not for oven-use. Avoid metal cooking tools while using. Avoid abrasive products while cleaning.
How to Use: Use it to saut vegetables, fry tempura or cutlets, sear or braise various cuts of meat, cook rice and more. The pans taller walls make it great for stir-fries and bubbling pasta sauces. It also works with any recipe that calls for a shallow skillet, like our Salt and Pepper Pork Chops with Spicy Scallions or Fish Poached in Tomato-Garlic Broth (Pesce all’Acqua Pazza).

Hotter and Faster, Thats the Trick.
The thin, lightweight design of the Vermicular skillet starts with molten iron heated to 2,700 degrees Fahrenheit and then poured into sand molds in a few secondsa fraction of the time of other brandsto ensure durability for such an even, extremely thin product. Next, the skillet is baked at 1,500 degrees Fahrenheit before the enamel coating is applied in a precise way to avoid warping. Finally, craftspeople hand-carve each wooden handle before the skillet is fully assembled.