Cast-Iron Grill Pan
Crispy from the riffle.
A good grill pan is first and foremost one thing: made of cast iron. A good grill pan is also decently heavy. Just over two kilograms of material weight are with ours the guarantor for the fact that the material can store in its massiveness the supplied warmth very long, distribute it evenly over the entire surface and hold above all constantly on high temperature. And beyond that, a good grill pan comes with pronounced ripples. The food cooks on these ripples instead of cooking in its own juices, because fat or liquids can drain off. This is also how the appetizing grill stripes are created, which give the grilled food roasted aromas and crispiness: be it meat and sausages, fish and vegetables, grilled cheese or tofu. Why should a grill pan always be rectangular? Because the grilled food has a larger frying surface than in a round pan, and thus several pieces of meat or vegetables can be placed next to each other. Tip: Our grill pan is, because its handle is also made of cast iron, of course, suitable for oven.
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.
Iron pans are suitable for all types of stoves. The stove top should not be smaller than the bottom of the pan.
Article Number 202225
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