


Frying Pan With Forged Hook Handle, Approx.
Este productos se enviará: 7-10 Day Shipping
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Este productos se enviará: 7-10 Day Shipping
Este productos se enviará: 7-10 Day Shipping
Delight in the Forged Hook-Handle Frying Pan, Approx.
Forged hook-handle frying pan, approx. 24 cm
Made in Germany
Cold-forged iron frying pan with a separately welded handle. The surface is roughened with a pattern. This pan is ideal, for example, for preparing juicy steaks and crispy fried potatoes.
Whether at home or in a medieval market camp kitchen, this rustic-looking pan will remain a faithful companion for many years!
Special features:
- Suitable for all types of stoves (gas, ceramic, electric, induction) and open fire
- Optimal heat distribution
- Excellent frying properties
- Long service life
- Scratch-resistant and impervious to metal kitchen utensils
Details:
- Material: forged iron
- Diameter: approx. 24 cm (pan base approx. 17 cm)
- Height: approx. 3 cm
- Handle length: approx. 23 cm
- Weight: approx. 1.15 kg
The above specifications may vary slightly from one specimen to another.
Also available:
Ø 16 cm – item no. 1962065216
Ø 20 cm – item no. 1962065220
Ø 28 cm – item no. 1962065228
Ø 32 cm – item no. 1962065232
Ø 40 cm – item no. 1962065240
Before first use, be sure to read and observe:
First, the anti-corrosion protection must be removed. To do this, soak the pan in hot water with detergent (e.g., Persil, Ariel). Use a dishwashing brush and clean, hot water to remove the protective residue and dry the pan well.
Then, the pan must be seasoned. Pour high-heat fat or oil (e.g., Biskin, Palmin, Mazola) into the pan to cover the bottom well and add raw potato slices or peels with a teaspoon of salt. Fry the potatoes well until the bottom of the pan begins to darken. Turn the food over several times until it turns a dark brown color. Then empty the pan, rinse it, and dry it well. The pan is now ready to use.
Do not forget: the pan is made of iron and now has no anti-corrosion protection, so when not in use, it must be lightly greased with a little oil and paper towels after every wet cleaning.
In general, the following should be noted:
- Make sure the pan is the correct size, i.e., the bottom of the pan should not be larger than the stove burner or ceramic hob.
- Heat the pan and the fat first, then add the food to be fried.
- You can lower the temperature shortly after frying. The pan reacts quickly because it has very good thermal conductivity.
- At first, more fat/oil is needed for frying than in a coated pan. The more the pan is used and the darker it becomes, the less fat is needed.
- Never clean the pan in the dishwasher. Most of the time, wiping it with a paper towel is enough. Otherwise, rinse with hot water, dry well, and lightly grease.
Generally, the pans are suitable for all types of stoves (including induction) and open fires. Follow the instructions for use from most ceramic hob manufacturers and avoid moving pots and pans back and forth on the hob. Always lift the pan before placing it on the stove.
Safety notice:
The handle may become hot during use! Use potholders or gloves.
Never heat the pan when empty!
General information about the patina of iron pans
These forged iron pans are uncoated. They are resistant to scratches and cuts and do not change their surface structure even after years of use. With increased use, their excellent frying properties improve. The frying surface becomes darker and smoother and acquires a patina that prevents sticking and rusting. Your pan will then reach its optimal performance!
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