Frying pan with forged hook handle, approx. 28 cm.

Get Frying Pan With Forged Hook Handle, Approx. 28 cm.

Frying pan with forged hook handle, approx. 28 cm



Made in Germany



Cold-forged iron frying pan with separately welded handle. The surface is roughened with a pattern. This pan is ideal, for example, for preparing juicy steaks and crispy fries.

Whether at home or in the camp kitchen at the medieval market, this rustic-looking pan will remain a faithful companion for many years to come!



Special features:

- Suitable for all types of cookers (gas, ceramic, electric, induction) and open fire

- Optimal heat distribution

- Excellent frying properties

- Long service life

- Scratch resistant and insensitive to metal kitchen utensils



Details:

- Material: wrought iron

- Diameter: approx. 28 cm (pan base approx. 21 cm)

- Height: approx. 3 cm

- Handle length: approx. 25.5cm

- Weight: approx. 1.5 kg



The above specifications may vary slightly from specimen to specimen.



Also available:

Ø 16 cm – item no. 1962065216

Ø 20 cm – item no. 1962065220

Ø 24 cm – item no. 1962065224

Ø 32 cm – item no. 1962065232

Ø 40 cm – item no. 1962065240





Before first use, be sure to read and observe:



First of all, the 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 any remaining protection and dry the pan thoroughly.



Next, fry the pan. Pour fat or oil (e.g. biskin, palmin, mazola) into the pan over high heat to cover the bottom well and add slices or raw potato peels with a teaspoon of salt. Fry the potatoes well until the bottom of the pan starts 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.



Don't forget: the pan is made of iron and now has no protection against corrosion, so when not in use it should be lightly oiled with a little oil and kitchen paper after each 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 hob or cooktop.

- First heat the pan and fat, 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. In most cases, a wipe with kitchen paper is sufficient. Otherwise, rinse with hot water, dry thoroughly and lightly oil.



Frying pans are generally suitable for all types of cooktops (including induction) and open flames. Follow the instructions for use of most hob manufacturers and avoid moving pots and pans around on the hob. Always lift the pan before placing it on the stove.





Security Notice:



The handle may become hot during use! Use pot holders or gloves.

Never heat the pan when it is empty!





General information about the patina of cast iron pans



These wrought iron pans are uncoated. They are scratch and cut resistant and do not change the structure of their surface even after years of use. With increasing use, they improve their excellent frying properties. The frying surface becomes darker and smoother and takes on a patina that prevents sticking and rusting. Your pan will then gain its optimal benefits!





At Tienda Medieval we have thousands of medieval and other period products. Discover them!