
Total
$0BP_12620080
$560
Type | Cookware |
Material | Iron |
Dimension (Wx H xD mm) | 260x487x40 |
Packing Weight (kg) | 1.9 |
Packing Size (W x H x D mm) | 260x487x40 |
Warranty Information | Lifetime warranty: labour + parts |
Additional Information | 3 / Size: Ø260 mm (Diameter) x 40mm (H) x 487mm (L) x 3 mm (Th) / Bottom: 185mm / Weight: 1.9kg / 8 / 2. IRON=19.9% NATURAL MINERAL MATERIAL. Guaranteed without PTFE and PFOA. No chemicals added. / 3. COOKING QUALITY. High temperature: Perfect for SEALING, BROWNING and GRILLING / 4. SEASONING. The more the pan is used, the better the performance.The darker it becomes the better it is for natural nonstick properties. / 5.FOR ALL HOTPLATES INCLUDING INDUCTION. / The iron reaches high temperatures and caramelises the juices, therefore making it perfect for blinis that are both crispy and soft. The pan has a long iron handle that is fastened firmly with rivets. It becomes naturally non-stick the more it is used thanks to the seasoning process. The extra-strong iron of this pan is suitable for intense sources of heat, including induction. / The quick and easy guide to seasoning deBuyer Iron Pan 1. Rinse pan in hot water while using a cloth or paper towel to clean. 2. Dry pan with paper towel or cloth, and place on stovetop on low for 20 - 30 minutes (depends on the type of stovetop), the pan will first turn blue, then brown and finally will end up blackening. 3. This coloration will gradually grow from the centre until it envelops the whole pan. / 4. Let your pans cool down gradually on the stovetop, then scrub with a non-abrasive scrub brush with hot water to remove anything that is stuck. 5. Dry pan with paper towel or cloth, and place on stovetop on low for 30 seconds to speed up drying. Then let it cool down. 6. Repeat the above steps 2 -3 times. 7. Add a small drop of oil to the pan and spread it around the top and bottom until there is a protective oil layer to avoid rust.Store in a cool, dry place. / While seasoning, your pan will become darker and start to build a patina or a seasoning layer of oil. This is what keeps it nonstick, and the more it is used the darker it will get and the more nonstick it will become |
Place of Manufacture | France |
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