The Skeppshult cast iron frying pan is a serious piece of kitchen kit that will last you a lifetime, or longer. Once you’ve experienced the even heat distribution and excellent heat retention of this high class pan, others will seem flimsy in comparison.

The sides of the pan slant outwards, which makes it easy to slide pancakes or fried eggs onto your plate, and also means you can run a knife or spoon around the edges of omelettes or other pan-fried dishes to loosen them. Meanwhile, the long Swedish beech wood handle doesn’t conduct heat, meaning you can move the pan without using a glove.

You can use this frying pan on all types of hob, including induction, and the 5mm thick base guarantees a consistent heat, thanks to the precision milled concave base. However, the wooden handle is not suitable for oven use. This stylish pan is designed to last from generation to generation.

Choose between the 24cm and 28cm diameter pan.

Swedish company Skeppshult (pronounced hep-salt) has been making cast iron products by hand since 1906. The process starts with raw iron that is heated to a searing 1,500°C in the furnaces. The molten iron is then cast into special moulds, made from sand which can withstand the extreme temperatures.

Sand moulds can only be used once, and therefore each product is unique – no two items are exactly alike. Each sand mould is recycled and used for another product. Skeppshult seasons their cast iron with rapeseed oil (also called canola oil) from Osterlen to protect it from damage. This also gives the cast iron its natural non-stick properties.

Skeppshult’s cast iron is an environmentally friendly alternative to plastic-coated aluminium pans.

Read our guide to cleaning and seasoning cast iron here

Skeppshult pans are all carefully oiled and seasoned by hand before they leave the factory. You may notice some oil marks around the base of the handle, as a result of this. Any small markings will lift off easily by re-oiling the pan and allowing it to dry.