The Valhal Outdoor Skillet with Two Handles is a compact, heavy cast iron pan that fits anywhere: on the braai grid, in a kamado, in the oven or on the stove. With a short handle on each side it takes up less space than a long-handled pan and is easy to lift when it is full. Pouring spouts on both sides make sauces and gravy easy to serve. Sear steaks, fry breakfast over the coals, bake cornbread or serve straight to the table. Available in 20cm and 25cm.

Why it earns its place

• Two handles – a secure two-hand grip when the pan is full and hot
• Pouring spouts on both sides – pour sauces and gravy cleanly, left or right handed
• Two sizes – 20cm (600ml) and 25cm (1.6L)
• Fits a braai grid or kamado – no long handle to get in the way
• Thick cast iron – sears hard and holds heat for steaks, eggs, cornbread and pan bakes

Specifications

• Brand: Valhal Outdoor
• Models: VH20H and VH25H
• Material: Pre-seasoned cast iron, no enamel
• 20cm size: 25 x 20 x 4cm incl. handles, 1.5kg, 600ml
• 25cm size: 29 x 25 x 5cm incl. handles, 2.3kg, 1.6L
• Extra: Pouring spouts on both sides
• Heat sources: Open fire, braai coals, charcoal BBQ, kamado, oven, gas, electric and induction hobs
• Designed in: the Netherlands
• Made in: China (Asia)

FAQ

Does a lid fit?
Yes. The Valhal Outdoor 25cm Lid & Grill Skillet fits the 25cm skillet.

Can I put it straight on the coals?
Yes. Cast iron handles direct heat from coals and open fire.

About Valhal Outdoor

Valhal Outdoor started in 2014 in Denmark, the land of the Vikings, and has been based in the Netherlands since 2018. Every piece is designed in the Netherlands and cast in China (Asia) in Valhal's own moulds, to its own iron formula and weight specifications. The Viking head cast into the base is the brand's mark. dreemFIRE curates Valhal Outdoor in South Africa because it is honest, heavy-duty cast iron that earns its place on the fire.

Care

Pre-seasoned with vegetable oil, so it is ready to use. Heat it up well before the first cook. After cooking, clean with hot water and a brush or chain-mail scrubber, dry it completely over low heat and wipe on a thin layer of cooking oil. Not dishwasher safe. Avoid plunging hot cast iron into cold water. The natural non-stick layer builds up with every cook, so the more you use it, the better it gets. Look after it and it will last a lifetime.