2-in-1 Oven Pan

A double-sided cast-iron pan that sears on the stove and finishes in the oven.

Why is it useful?

One pan does the job of two — sear a chop hard on the stovetop, then slide the whole thing into the oven to finish, without dirtying a second dish.

How does it fit the ORVIK world?

The pan that goes straight from the flame to the table, still hissing.

How to use it

Use it for anything that needs a hard sear followed by gentle, even heat — a thick-cut steak, a whole trout, vegetables finished under the coals. Preheat it dry on the stove until a drop of water skates across the surface, sear both sides, then move it straight into a hot oven or over embers to finish. Let it cool before washing, and rub a little oil into it afterward — cast iron rewards the effort.