• 20cm frying pan with hook handle, wrought iron
  • 20cm frying pan with hook handle - wrought iron
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Battle-Merchant

20cm frying pan with hook handle - wrought iron

$59.98 USD
$59.98 USD
Inkl. MwSt. Shipping wird beim Checkout berechnet.
Highlights

The cold-forged iron pan with a rustic hook handle is a durable, high-quality product from Germany, distinguished by its excellent heat conductivity.

  • Traditionally crafted from robust wrought iron for a lifetime of use
  • Suitable for all stovetops, including induction, and over an open fire
  • Optimal frying results and heat distribution, ideal for steaks and crispy fried potatoes
  • Natural non-stick properties develop through the formation of a protective patina with each use
  • Extremely durable, scratch- and cut-resistant surface without any artificial coating
  • Authentic design with a characteristic hook handle, perfect for the home or camp kitchen
Manufacturer's specifications

Battle-Merchant Wacken GmbH & Co. KG, Gehrn 4, 25596, Wacken, info@battlemerchant.com
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20cm frying pan with hook handle, wrought iron
20cm frying pan with hook handle - wrought iron
20cm frying pan with hook handle, wrought iron

20cm frying pan with hook handle - wrought iron in detail

Questions about the product 20cm frying pan with hook handle - wrought iron

Is the 20 cm wrought iron frying pan with hook handle suitable for induction hobs and does it need to be seasoned before first use?

Yes, cast iron frying pans are suitable for induction cooktops as well as all other common types of cooktops. Before first use, they must be seasoned to remove manufacturing residues and develop a natural non-stick layer (patina). To do this, first clean the pan with hot water, dry it thoroughly, and then heat it with a high-heat oil (e.g., sunflower oil) on the stovetop, in the oven, or on the grill until the oil smokes.
What care and cleaning steps should be observed for a cast iron pan to prevent rust formation and maintain the patina?

To preserve the patina and prevent rust, a cast iron pan should never be cleaned in the dishwasher or with dish soap, as this removes the protective layer of oil. After use, it is recommended to remove food residue simply with hot water and a soft sponge or paper towel; stubborn residue can be loosened with salt. It is important never to soak the pan, to dry it thoroughly immediately after cleaning, and finally to rub it with a thin layer of cooking oil.
What advantages does a wrought iron pan offer compared to cast iron or stainless steel models when frying meat?

Wrought iron pans are significantly lighter than cast iron models and react more quickly to temperature changes, allowing for more precise heat control. Compared to stainless steel, they offer better heat conductivity and, through seasoning, develop a natural patina that prevents meat from sticking and ensures optimal crust formation.
What special considerations apply to the storage of a wrought iron pan to prevent corrosion in the long term?

To prevent corrosion in a cast iron pan over the long term, the following storage guidelines should be observed: - Ensure dryness: The pan must be completely clean and thoroughly dried before storage, as even the smallest amount of moisture can cause rust.

- Oiling: After cleaning and before storing, apply a very thin layer of neutral vegetable oil or a special care wax to the entire surface to protect the metal from oxidation.

- Dry storage location: Store the pan in a dry and well-ventilated place.

- Protection when stacking: If you are storing several pans on top of each other, place a pan protector, a kitchen towel, or a sheet of kitchen paper between them to protect the protective patina from scratches and allow air circulation.

- Do not store food: Do not leave food in the pan, as the moisture and acid it contains can attack the surface.