As a complement to its original Dutch oven, Milo from Kana also designed a 10-inch skillet using its enameled cast iron, which requires no seasoning before first use and will put a thick crust on steaks and release eggs with ease. The long handle of this skillet has a flat top and a rounded bottom for better gripping, while a smaller secondary handle provides extra support, making it easy to pour out sauces or rendered fat—especially with the two spouts on either side.

As a complement to its original Dutch oven, Milo from Kana also designed a 10-inch skillet using its enameled cast iron, which requires no seasoning before first use and will put a thick crust on steaks and release eggs with ease. The long handle of this skillet has a flat top and a rounded bottom for better gripping, while a smaller secondary handle provides extra support, making it easy to pour out sauces or rendered fat—especially with the two spouts on either side.

As a complement to its original Dutch oven, Milo from Kana also designed a 10-inch skillet using its enameled cast iron, which requires no seasoning before first use and will put a thick crust on steaks and release eggs with ease. The long handle of this skillet has a flat top and a rounded bottom for better gripping, while a smaller secondary handle provides extra support, making it easy to pour out sauces or rendered fat—especially with the two spouts on either side.

As a complement to its original Dutch oven, Milo from Kana also designed a 10-inch skillet using its enameled cast iron, which requires no seasoning before first use and will put a thick crust on steaks and release eggs with ease. The long handle of this skillet has a flat top and a rounded bottom for better gripping, while a smaller secondary handle provides extra support, making it easy to pour out sauces or rendered fat—especially with the two spouts on either side.