The Napoleon Cast Iron Skillet elevates any fire – barbecue, outdoor or indoor cooking – thanks to its thermal mass, even heat distribution and porcelain enamel finish that makes it easy to remove and clean. Available in three diameters (10 cm, 24 cm and 30 cm), each size is designed for a specific type of preparation and service, from individual desserts to sautéed and deep-fried dishes. The 24cm and 30cm versions feature pouring spouts and sturdy handle for comfortable control on the grill.
🍳 Materials and construction
The body of each piece is made of porcelain-coated cast iron, a combination that captures and releases heat in a very stable manner while the enamelled surface creates a non-stick feel that improves with use. This finish helps prevent rust and simplifies cleaning without sacrificing the intense flavour typical of iron.
⚙️ Outstanding features
In Ø24 cm and Ø30 cm, the pouring spouts allow you to serve juices, sauces or fat with precision; the sturdy handle offers a secure grip when moving the pan on grills and hobs. The Ø10 cm is designed for individual sweet or savoury preparations and hot mise en place when plating. They all share the ease of maintenance inherent to enamelling.
🔥 Thermal performance and efficiency
Cast iron stores heat energy and releases it evenly, ideal for powerful searing, crispy edges and stable baking. Thermal inertia maintains temperature when adding cold foods, resulting in fewer dips and better Maillard on cuts of meat, vegetables and dough.
🎨 Functional design and aesthetics
The wide 24 cm and 30 cm geometry favours grid contact and workspace for sautéing and searing; the integrated spouts bring cleanliness to the service. The 10 cm offers an attractive “grill to table” presentation, perfect for personal portions that look great in tasting or pass-through menus.
🧩 Compatibility and cooking surfaces
The line is designed for grill, side burners, charcoal and even campfire (always measuring flame height and heat control). This versatility allows the pan to be used in outdoor cooking stations as well as indoors, extending the range of techniques without changing utensils.
🍖 Cooking styles it enhances
In barbecue it performs in direct searing, quick sautéing and residual heat finishing. In outdoor cooking it accepts crispy side dishes and reduced sauces without losing heat. Indoors it works like a classic cast iron frying pan but with the advantage of enamelling, ideal for baked desserts and dishes at the table with temperature retention.
🛡️ Safety and ease of use
Cast iron is heavy and retains a lot of heat, so sturdy handle versions make it easy to handle with gloves or grill tongs. Pour spouts reduce drips and splashes when pouring fat or sauces. The enamel finish aids easy cleaning, minimising effort and maintenance.
🏕️ Applications beyond the BBQ
The Ø10 cm is great for individual baked desserts, melted mixes (hazelnut butter, chocolate), starters and side dishes per person. The Ø24 cm and Ø30 cm extend the range to camping breakfasts, centre skillet dishes and stovetop cooking with direct table service.
Use and Maintenance
These porcelain-coated cast iron pans combine the classic robustness of iron with the practicality of enamel. They do not require curing like bare iron and can withstand intensive use on the grill and in the kitchen. However, proper handling will prolong their useful life, keep the enamel in perfect condition and ensure consistent results.
Before first use
- Hand wash with warm water and a drop of soap; dry thoroughly.
- Preheat the pan gradually on the grill or stove to avoid thermal shock.
During cooking
- Use wooden or silicone utensils to protect the enamel.
- Apply a thin layer of oil at the beginning to enhance the natural non-stick properties.
- Always handle with grill gloves; iron retains a lot of heat.
- Avoid overheating when empty for long periods.
Cleaning
- Allow to cool before washing; cover residues with warm water for a few minutes to soften them.
- Scrub with a soft sponge; avoid aggressive scouring pads or abrasive products.
- Dry thoroughly when finished to protect the edge of the enamel.
General care
- Avoid sudden changes in temperature (do not add cold water to a very hot pan).
- Store completely dry; if stacking, place a cloth between each pan to prevent scratching.
- No need to ‘season’ like bare iron, thanks to the porcelain coating.
Use and Maintenance
These porcelain-coated cast iron pans combine the classic robustness of iron with the practicality of enamel. They do not require curing like bare iron and can withstand intensive use on the grill and in the kitchen. However, proper handling will prolong their useful life, keep the enamel in perfect condition and ensure consistent results.
Before first use- Hand wash with warm water and a drop of soap; dry thoroughly.
- Preheat the pan gradually on the grill or stove to avoid thermal shock.
During cooking- Use wooden or silicone utensils to protect the enamel.
- Apply a thin layer of oil at the beginning to enhance the natural non-stick properties.
- Always handle with grill gloves; iron retains a lot of heat.
- Avoid overheating when empty for long periods.
Cleaning- Allow to cool before washing; cover residues with warm water for a few minutes to soften them.
- Scrub with a soft sponge; avoid aggressive scouring pads or abrasive products.
- Dry thoroughly when finished to protect the edge of the enamel.
General care- Avoid sudden changes in temperature (do not add cold water to a very hot pan).
- Store completely dry; if stacking, place a cloth between each pan to prevent scratching.
- No need to ‘season’ like bare iron, thanks to the porcelain coating.
Use and Maintenance
These porcelain-coated cast iron pans combine the classic robustness of iron with the practicality of enamel. They do not require curing like bare iron and can withstand intensive use on the grill and in the kitchen. However, proper handling will prolong their useful life, keep the enamel in perfect condition and ensure consistent results.
Before first use- Hand wash with warm water and a drop of soap; dry thoroughly.
- Preheat the pan gradually on the grill or stove to avoid thermal shock.
During cooking- Use wooden or silicone utensils to protect the enamel.
- Apply a thin layer of oil at the beginning to enhance the natural non-stick properties.
- Always handle with grill gloves; iron retains a lot of heat.
- Avoid overheating when empty for long periods.
Cleaning- Allow to cool before washing; cover residues with warm water for a few minutes to soften them.
- Scrub with a soft sponge; avoid aggressive scouring pads or abrasive products.
- Dry thoroughly when finished to protect the edge of the enamel.
General care- Avoid sudden changes in temperature (do not add cold water to a very hot pan).
- Store completely dry; if stacking, place a cloth between each pan to prevent scratching.
- No need to ‘season’ like bare iron, thanks to the porcelain coating.
Use and Maintenance
These porcelain-coated cast iron pans combine the classic robustness of iron with the practicality of enamel. They do not require curing like bare iron and can withstand intensive use on the grill and in the kitchen. However, proper handling will prolong their useful life, keep the enamel in perfect condition and ensure consistent results.
Before first use- Hand wash with warm water and a drop of soap; dry thoroughly.
- Preheat the pan gradually on the grill or stove to avoid thermal shock.
During cooking- Use wooden or silicone utensils to protect the enamel.
- Apply a thin layer of oil at the beginning to enhance the natural non-stick properties.
- Always handle with grill gloves; iron retains a lot of heat.
- Avoid overheating when empty for long periods.
Cleaning- Allow to cool before washing; cover residues with warm water for a few minutes to soften them.
- Scrub with a soft sponge; avoid aggressive scouring pads or abrasive products.
- Dry thoroughly when finished to protect the edge of the enamel.
General care- Avoid sudden changes in temperature (do not add cold water to a very hot pan).
- Store completely dry; if stacking, place a cloth between each pan to prevent scratching.
- No need to ‘season’ like bare iron, thanks to the porcelain coating.
Recipe for pan pizza with crispy crust
Pan pizza is ideal when you don't have a pizza stone or when you want a super crispy base with bubbling cheese. The Ø30 cm maximises contact with the hot surface and allows you to make a generous pizza to share.
Ingredients:
300 g pizza dough at room temperature
1–2 tablespoons olive oil
120 g thick tomato sauce
180 g grated or shredded mozzarella
Toppings to taste (pepperoni, mushrooms, peppers, olives, etc.)
A pinch of dried oregano
Steps to follow:
Red-hot pan: Preheat the grill to 250–300 °C. Place the empty pan on the grill for 8–10 minutes to store heat.
Brown the base: Remove with gloves, add oil and spread the dough inside, pressing towards the edges. Return to direct heat for 2–3 minutes until the base begins to brown and a crust forms.
Topping and baking: Switch to indirect heat, spread the sauce, add cheese and toppings. Close the lid 8–12 minutes until the cheese bubbles and the edge is golden brown.
Finishing touch: Return to direct heat for 1–2 minutes for extra crispiness. Remove from the pan with a spatula and sprinkle with oregano. Let rest for 2 minutes before cutting.
Recipe for grilled shakshuka with spices
Shakshuka gains character in cast iron: the tomato concentrates, the sofrito caramelises and the eggs set silkily under the grill lid. The Ø24 cm provides enough surface area for four servings without the sauce becoming too thin.
Ingredients:
Steps to follow:
Strong sofrito: Heat the pan to medium-high heat over direct heat. Add oil, onion, and pepper; cook 6–8 minutes until softened and edges are golden brown.
Aromas and tomato: Add garlic, paprika, and cumin; stir for 30 seconds. Add the tomato, reduce to medium heat and simmer for 8–10 minutes until the sauce thickens. Season with salt. Perfect eggs: Use a spoon to make four wells and crack the eggs into them. Move the pan to indirect heat, cover and cook for 5–7 minutes, depending on how well done you want them.
Finishing and serving: Sprinkle with fresh herbs. Serve the pan in the centre with bread for dipping. Tip: if you like spicy food, add a few drops of harissa or chilli to the sofrito.
Recipe for individual chocolate cookie skillet
This mini cookie baked in a skillet is pure comfort: crispy edges, soft centre and melted chocolate. The Ø10 cm offers the perfect thickness for even cooking and restaurant-style presentation straight to the table.
Ingredients (per skillet):
Steps to follow:
Preheat: Preheat the grill/oven to 200–205 °C on indirect heat. Place the pan inside for 5 minutes to warm it up; this prevents the dough from sticking and improves browning.
Base mixture: Melt the butter and mix it with the sugar until combined. Add the vanilla and egg yolk; beat until creamy.
Dry ingredients and chocolate: Add the flour, salt and baking powder; mix just until combined. Add the chocolate chips. >Prepare the pan: Remove the hot pan with oven gloves, coat it with a thin layer of oil and pour in the batter, levelling it with a spatula.
Baking: Cook with the lid closed for 10–14 minutes until the edges are golden brown and the centre still gives when pressed.
Serving: Let rest for 3 minutes to set. Serve with ice cream or whipped cream. Tip: A pinch of flaked salt enhances the chocolate.
