NOTE:
This is NOT a sponsored product.
This is NOT a paid promotion.
I bought this La gourmet Nitrigan Deep Frypan myself, and I am sharing my user experience with you.
PRODUCT SPECIFICATIONS:
Brand: La gourmet
Model: 24 x 7cm Nitrigan Deep Frypan with Wooden Handle (2.5L)
Suitable for 2 to 3 pax cooking
Suitable for all stove tops (Induction, Gas, Electric, Ceramic)
All kinds of cooking utensils can be used with this pan, including metal spatulas
All kinds of food can be cooked in this pan, including protein with visible sharp bones and hard shells
The hot pan can be washed immediately after cooking. There is no need to let the pan cool down.
Cast iron cookware is one of the healthiest and safest cookware because it is natural with no added chemicals or coatings. However, traditional cast iron cookware rusts easily and is extremely heavy.
Nitriding is a heat treatment that bonds nitrogen onto the surface of the cast iron cookware to create a hardened surface, producing a material that is strong and durable, and highly resistant to rust.
La gourmet's Nitrigan cookware is about 30% lighter than traditional cast iron cookwares.
SEASONING THE PAN / OIL CONDITIONING:
Seasoning or oil conditioning the pan creates patina, which makes the pan more stick resistant. The oil is broken down into a substance called patina, which bonds to the surface of the metal to give the cast iron pan its stick resistant properties.
I find the patina (non-stick layer) created by seasoning the pan to be like a living thing that changes each time the pan is used. You can compare the patina layer after I completed the pan seasoning when I did my unboxing to the patina after I had used the pan for about a month. It looks completely different. And it will keep changing as I use the pan in future.
TAKING CARE OF THE LA GOURMET NITRIGAN PAN:
Hot pan, cold oil.
It is important to heat up the pan over MEDIUM HIGH heat until it starts smoking, and then pour in cold oil and swirl it to cover the pan before each cook. The molecules in the cast iron expands a little when it is heated up, and when the cold oil is added into the pan, it gets absorbed into the space created by the heat, thus creating a "gap" between the food and the pan for a stick resistant effect.
The hot pan can be washed immediately after cooking (plus point!). I like to scrub my pan with a soft sponge and a little dish detergent although it is recommended by the manufacturer to only wash it with a scrub brush and water.
It is important to always dry the pan before storing. Wipe off all the moisture from the interior and exterior of the pan. Pop it onto the stove and heat it up over MEDIUM LOW heat for about 3 to 4 minutes to make sure the pan is completely dry. Rotate the pan as it is drying because most of our stoves have hot spots. Once the pan is dry and has cooled down, it can be stored.
If the pan is not going to be used for a while, it is recommended to apply a thin layer of oil as a protective layer after the heat dries the pan. Then it can be stored.
The pan seasoning process in this video takes a few hours to complete because I have repeated the process about 5 to 6 times. I used groundnut / peanut oil because it has a high smoking point. Expect to have some smoke in the kitchen during the seasoning process.
Video content:
00:00 Intro
00:06 Unboxing
00:34 Cleaning the pan
00:53 ROUND 1: Seasoning the pan
04:10 ROUND 2: Seasoning the pan
05:31 ROUND 3: Seasoning the pan
07:01 ROUND 4: Seasoning the pan
08:25 ROUND 5: Seasoning the pan
09:43 ROUND 6: Seasoning the pan with Chinese chives
11:06 Cleaning the pan after seasoning
11:27 Testing the stick resistant patina (Fry egg)
12:12 Cleaning and preparing the pan for storage
12:36 ONE MONTH LATER: Testing the stick resistant patina (Fry egg)
13:23 Cleaning and preparing the pan for storage
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