Frying pan forged iron with hook handle Ø 23 cm
Fried potatoes, hash browns, scrambled eggs, steaks, pork chops, sausages and many other fried foods get a nice brown crust and excellent taste in this forged iron pan. And while other pans wear out over time and (a sad fact, especially with coated pans) become unusable, an iron pan actually improves over the course of its basically infinite lifespan: the more you use your pan, the darker the surface of the pan becomes and the better the food you cook turns out.
Technical Information
Top edge: Ø 23 cm,
Frying surface: Ø 18 cm,
Height: 3.1 cm,
Weight: 1.15 kg
Forged iron pan. Hook handle forged and welded on.
More details
Good pans are made of iron.
Today, pans can be made of all kinds of materials. The principle often applies: the newer the material, the greater the promise and the higher the price. If you ask professional chefs about such marvels of kitchen technology, you usually only get a pitying smile. For the masters of the kitchen, nothing beats the oldest pan material of all: iron. Pans made from this material are not only indestructible all-rounders with excellent frying properties and can be used on ultra-modern stoves as well as on the barbecue and over the campfire, but are also extremely inexpensive to buy compared to many modern high-tech pans. We offer both forged and rolled iron pans.
Cleaning and use
Heat sources.
The material is suitable for all heat sources – electric, gas, induction and even open fire; however, we only recommend the pans for glass ceramic cooking surfaces to a limited extent, as the rough surface can leave its traces. The heat source should not be smaller than the pan base, otherwise it may warp.
Cleaning.
All our pans made of iron are coated with an oil film to protect them from corrosion. You should always ‘season’ the pan before using it for the first time. You will find instructions in the delivery. Iron pans do not belong in the dishwasher; a well-seasoned pan can be easily wiped clean.
