Petromax Wrought Iron Pan 20

Wrought iron is an excellent pan material. A pan made from it is lighter than a cast iron pan but retains the best qualities of iron. Over time, with seasoning, the pan develops a beautiful patina, and since it doesn’t have a nonstick coating that wears off, the pan’s lifespan is very long. The patina acts as a natural nonstick surface, but the best way to prevent food from sticking is to use the right amount of fat and control the pan’s temperature—food placed on a pan that’s too cold or too hot can stick.

After use, clean the wrought iron pan by wiping it with kitchen paper or washing it with hot water. Dry the pan well and apply a thin layer of oil, such as sunflower oil. Avoid using cold-pressed oils like virgin or extra virgin oils—they do not withstand high temperatures well.

• Rim diameter: 20 cm
• Flat base diameter: 14
• Weight: 0.8 kg
• Overall length with handle: 40 cm

When you start using the pan:

• Remove any stickers and protective film from the handle.
• Soak the pan in hot water for 5-10 minutes to remove the colorless protective agent on the pan—after this time, scrub the pan with a dish brush or coarse sponge and rinse.
• Season the pan: Pour oil, such as sunflower oil, into the bottom of the pan, heat the pan slowly on medium heat, and add a teaspoon of salt.
• Increase the heat to full and stir the oil-salt mixture occasionally with a wooden spatula until the bottom of the pan turns brown.
• Pour out the oil mixture (be careful! The oil is extremely hot!), rinse the pan with hot water, and dry it with a clean towel—the pan is now ready for use.