Cast-Iron Frying Pan
The queen of pans
When it comes to pans, (almost) nothing beats iron. Because, we quote ourselves: "You have to be able to heat a frying pan to a very high temperature, and it has to transfer the heat to the food as undiminished as possible." Hardly any material succeeds better at this, and the following solid, cast-iron frying pan from Victoria in Columbia once again provides the proof. After all, that's precisely its talent: it distributes supplied heat evenly over time and can maintain high temperatures consistently for extended periods of time. Always preheat your cast-iron pan well, then short-fried meat gets its crispy, dark brown, aromatic crust, and vegetables take on flavor when roasted in a little oil or butter, but remain firm to the bite, crunchy and fresh, just like in a wok. Tip: You can also use this pan on the grill. However, be sure to wipe it dry immediately after each use, and do not store cooked food in it for longer, so that the cast-iron surface, pre-treated by burnishing, is not damaged.
Iron Casting Is an Art.
That’s no news for the three generations’ family business Victoria in Medellín, Colombia. It was more than 100 years ago that grandfather Raúl learned all the skills of iron casting and was able to set up his own workshop soon afterwards. Initially, he produced, for the most part, smaller handicraft items from casting moulds and offered them for sale. A while along the road, Raúls love of cooking and good food gave him the idea of producing a cast-iron grain mill. In retrospect, this was the beginning of an international success story. Eventually, the Victoria iron foundry sells cookware in 32 countries around the world today. Before leaving the now fully automated production, each piece is burned in the old fashioned way: with linseed oil – burnished, as the iron expert says. Burnished iron features a protective layer and is ready for immediate use. So you can start using your cast-iron pan right away. Just preheat the pan for a few minutes and use a little more fat than you usually do for the first few times; that will sufficiently preserve the burnished layer and prevent that anything sticks to the pan. Please use highly acidic foods only with care, and do not use your cast-iron pan for food storage. You can refresh the protective layer at home at any time and burnish your pan with a small amount of linseed oil.
Care instructions: You should not put cast iron in the dishwasher. To clean it, simply wipe the surface thoroughly. You can easily remove an occasionally occurring rust stain by applying a small amount of cooking oil with kitchen tissue. Please note that cast iron may leave marks on glass-ceramic surfaces.
Article Number 205782
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