• Wrought iron frying pan 16 cm – Made in Germany
  • Wrought iron frying pan 16 cm – Made in Germany
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Battle-Merchant

Wrought iron frying pan 16 cm – Made in Germany

$54.98 USD
$54.98 USD
Inkl. MwSt. Shipping wird beim Checkout berechnet.
Highlights

The cold-forged iron frying pan with a 16 cm diameter is a durable classic made in Germany, distinguished by its rustic look and excellent heat conductivity.

  • Made of robust wrought iron for a lifetime of use in the home kitchen or outdoors
  • Suitable for all types of cooktops, including induction, as well as open fires and grills
  • Excellent frying properties for perfectly browned steaks and crispy potato dishes thanks to optimal heat distribution
  • Develops a natural patina with use, which serves as effective protection against sticking and corrosion
  • Exceptionally durable and scratch-resistant surface that remains undamaged even when using metal kitchen utensils
  • Traditional craftsmanship Made in Germany with a characteristic, securely welded hook handle
Manufacturer's specifications

Battle-Merchant Wacken GmbH & Co. KG, Gehrn 4, 25596, Wacken, info@battlemerchant.com
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Wrought iron frying pan 16 cm – Made in Germany
Wrought iron frying pan 16 cm – Made in Germany
Wrought iron frying pan 16 cm – Made in Germany

Wrought iron frying pan 16 cm – Made in Germany in detail

Questions about the product Wrought iron frying pan 16 cm – Made in Germany

Is the 16 cm diameter wrought iron frying pan also suitable for use on induction hobs and does it have a natural non-stick coating?

Yes, the cast iron frying pan is suitable for all types of cooktops, including induction. It is completely uncoated and made of pure iron; through seasoning and regular use, a natural non-stick patina forms, which improves over time.
How should a wrought iron frying pan be cleaned and cared for to prevent rust and ensure the longevity of the material?

To optimally care for your cast iron frying pan, it should be cleaned immediately after each use with hot water and a brush or sponge, ideally without dish soap. After cleaning, it is crucial to dry the pan thoroughly and briefly heat it on the stovetop to remove any remaining moisture from the pores. Finally, the material should be lightly rubbed with a neutral, heat-resistant cooking oil to create a protective patina and effectively prevent rust.
For which dishes, such as meat or fried potatoes, is the cast iron pan ideal, and which oils should be used to season the protective patina?

Cast iron pans are ideal for all dishes that require searing or high temperatures, such as meat (steaks, schnitzel) and fried potatoes. Refined oils with a high smoke point, such as grapeseed or sunflower oil, are best for seasoning the protective patina. Linseed oil is often discouraged because the resulting patina can flake off easily.
How does a wrought iron pan differ from a solid cast iron pan in terms of weight and heat response, and is it also suitable for use on a grill or over an open fire due to its robustness?

Wrought iron pans are significantly lighter than solid cast iron pans because they are usually forged thinner. They react more quickly to temperature changes and conduct heat more directly, while cast iron retains heat longer. Thanks to their extreme robustness and heat resistance, they are ideally suited for use on the grill or over an open fire.