• ✅ CAST IRON ► This sauce pan is made from high quality cast iron for unparalleled strength, heat retention and heat distribution..
• ✅ ERGONOMIC HANDLE ► Thick and sturdy handle on the saucepan designed for easy handling and to keep you safe from the heat..
• ✅ POURING SPOUT ► Specially designed spout for easy pouring and to let out excess pressure or steam..
• ✅ EASY TO STORE & CLEAN ► Conveniently sized to be easy to store, with the enamel coating making cleaning a breeze..
• ✅ 25 YEAR GUARANTEE ► Comes with Jean Patrique’s 25 Year Guarantee, as standard across all of our fantastic products..

Achieve professional results every time with the new Jean Patrique cast iron sauce pan. Unparalleled even heat distribution means you can tackle even the most delicate sauces and soups with ease. boil potatoes and pasta even faster, and simmer hearty one-dish meals such as a bouillabaisse. Tight-fitting cast iron lid seals in flavour, whilst a thick sturdy wooden ergonomic handle and round phenolic central knob on the lid are easy to grasp and transport. Jean-Patrique started when a French chef living in the UK made a small order of restaurant quality kitchenware for his family and some friends. Fast forward 20 years, we now sell over 450 exceptional kitchenware products (all sustainably and responsibly manufactured) and have over 500,000 happy customers. We truly believe in the benefits of cooking from scratch, and we love making and sharing our own recipes. We also proudly support cooking schools, charities, and the chefs of tomorrow. Tips for Preventing Rust * Never soak the pan: Since cast iron is so vulnerable to rust, it’s best to limit your pan’s exposure to water as much as possible. * Don’t let the pan air dry: Wipe off any excess water with a towel immediately after rinsing. To get your skillet dry, pop it on the burner to remove extra moisture * Lightly oil after use: Once dried, rub your skillet with a thin layer of vegetable oil before storing * Seasoning: Drop a tablespoon of vegetable oil on the pan/utensil and spread it around with your fingers or a paper towel. (Take care not to burn yourself on a warm skillet!). Oil the outside and the handle, too. Next, take a folded napkin and wipe off the excess oil. You’ll want the skillet to be lightly greased. Set your oven to 350 degrees and put some aluminum foil on the bottom rack. Then pop the skillet in, upside down, on the upper rack for about 1 hour. Turn the oven off and leave the pan inside until it’s cool. The oil will bake into the pores of the pan, providing a non-stick finish *