Chestnut pan Ø 28 cm, blue steel, with perforated bottom - to use on open fire (hot coals)

The very best pan to roast chestnuts on open fires. The chestnut pan with holes in the bottom is a traditional utensil, always made out of steel plate for ruggedness. This design of chestnut pan is exclusively for use on hot coals.

Specifications of the blue steel chestnut pan:

• Chestnut pan in blue steel 28 cm
• With perforated bottom for use on open fire (hot coals)
• Strip steel handle, solidly welded
• Perfect heat conduction
• Exclusively for use on open fire (hot coals)

The material: blue steel

Blue steel pans are perfect for sealing, frying and browning (steaks, pancakes, omelets, french fries, tempura...). "Blue" steel is not painted or coated steel. It is simply a steel which has undergone a form of heat treatment which gives it its bluish colour and which before use protects its temporarily agains oxidation.

Cookware range LA LYONNAISE: strong quality, for semi-professional and domestic use. The thickness of the blue steel is beteween 1 and 1.5 mm. This cookware has been designed for less powerful heat sources and is therefore not induction ready. Quick heating time and extrastrong handles.

• Advices
  Heat the pan well before use. Once cooking is finished, do not leave food lying in the pan.
• Seasoning
  The blue steel frying pan has to be seasoned. After seasoning your pan, you can continue using it with very low fat / grease since your black iron frypan has now a natural non-stick coating. How to season your steel pan:
  Put some potato peelings in your pan and fry them with a lot of oil/ grease or water for some minutes. Throw away the peelings and rinse the frying pan with very hot water,wipe it and - if necessary - repeat this procedure. Finally, wipe your pan with paper towels and put it away in a dry place.
  If food sticks in the pan, you can use a a green sponge and a tiny amount of washing up liquid. If necessary, repeat the seasoning. 
• Care
  Wash the frying pan with very hot water and a sponge, with a drop of washing up liquid. Rinse with plenty of hot water and wipe dry. Oil with a paper towel and put it away in a dry place. After being used several times, your frying pan will be seasoned.
  Attention: never leave your pan to soak and never put it in a dishwasher.