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

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

Frying pan with forged hook handle, approx. 28 cm

Made in Germany

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

Whether at home or in the camp kitchen of a 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 cookware

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 – article no. 1962065216

Ø 20 cm – article no. 1962065220

Ø 24 cm – article no. 1962065224

Ø 32 cm – article no. 1962065232

Ø 40 cm – article no. 1962065240

Before first use, be sure to read and observe:

First, remove the corrosion protection. To do this, soak the pan in hot water with detergent (e.g., Persil or Ariel). Use a dishwashing brush and clean, hot water to remove any remaining corrosion protection and dry the pan thoroughly.

Next, fry the pan. Pour fat or oil (e.g., Biskin, Palmin, Mazola) over high heat into the pan to thoroughly cover the bottom, then add slices or peels of raw potatoes with a teaspoon of salt. Fry the potatoes until the bottom of the pan begins to darken. Turn the food over several times until it turns dark brown. Then, empty the pan, rinse it, and dry it thoroughly. The pan is now ready to use.

Don't forget: the pan is made of iron and has no corrosion protection, so when not in use, it should be lightly greased 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 stovetop or hob.

- 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, you'll need more fat/oil to fry than in a battered pan. The more you use the pan and the darker it gets, the less fat you'll need.

- Never clean the pan in the dishwasher. Most of the time, simply wiping it with a paper towel is sufficient. Otherwise, rinse with hot water, dry thoroughly, and lightly grease.

Generally, pans are suitable for all types of stovetops (including induction) and open burners. Follow the instructions provided by most ceramic cooktop manufacturers and avoid moving pots and pans around on the stovetop. Always lift the pan before placing it on the stovetop.

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 their surface structure even after years of use. With increasing use, their excellent frying properties improve. The frying surface becomes darker and smoother and acquires a patina that prevents sticking and rust. Your pan will then reap its full potential!

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