Description
Features
- Pan made from iron
- Wooden pan handle
- Brass ring for hanging up
- Black / Iron
- Inner diameter 18,5
- Base diameter 14,5
- Suitable for all types of cookers (gas, electric, ceramic, induction, open flame)
- For energy-efficient cooking
- Heat-resistant up to 450°C – maximum recommended operating temperature is 220°C
- Cut and scratch-resistant
- Easy to clean
- Recyclable
- CO2-neutral production in Austria
Description
The woodcutter’s pan is a classic item from our product range and is a real eye-catcher in any kitchen. It gets its rustic-sounding name from its simple yet attractive wooden handle. Thanks to the brass ring at the end of the handle, the pan can be hung up, as well as stacked, for storage.
The woodcutter’s pan from RIESS is a great option for frying and then serving food directly from the pan, and it ensures that there is a great atmosphere at the dining table. Our woodcutter’s pan is also great to use as a serving pan and it leaves you with less washing up afterwards.
The woodcutter’s pans come in black, various colours and iron. They are also always available in several different sizes.
Our family has been producing iron pans since 1550, long before we began manufacturing enamel pans. Our iron pans are made in a cold-forging process, during which a punched out steel sheet disc (round blank) is pressed into a deep-drawing mould under high pressure.
Iron pans are very popular among cooks, not only for their rustic appearance but primarily for their excellent frying properties. Thanks to the fast, heat-conducting properties of iron, iron pans are perfect for quick sautéing or giving meat that appetising sear. Fried potatoes and meat can be cooked in the iron pan so that they are particularly crispy. The iron pans are often also used as serving pans and are paired with our trivet or with a round tray that sits underneath the pan.
The pans “work” better and better over time. The reason for this? The porous structure of the pan absorbs the fat and forms a so-called “patina”. This patina has excellent anti-stick properties and also acts as corrosion protection.
When cared for properly, so as to prevent any rust from forming, our RIESS iron pans are a faithful and lifelong companion on your kitchen adventure.
Use
The woodcutter’s pan is not just for making classic egg dishes or rustic gnocchi. You can use our serving trays or trivets to place under the hot woodcutter’s pans to protect your table and to present your food in an attractive way.
Tips
Please note:
The wax layer, which acts as rust protection, must be removed with hot water before first use.
Afterwards, the pan must be “seasoned” so that it can develop a “patina” (= a natural coating which allows you to use less fat or oil when cooking).
This is how to do it:
- Heat enough fat
- Add slices of potato, potato peelings and lots of salt
- Fry for around 15 minutes, turning the potatoes until they become very dark in colour
- Dispose of the burnt potatoes
- Scrub the pan well with kitchen paper
Cleaning
Never put the pan in the dishwasher after use, instead simply wipe with a tea towel. If there is any heavy incrustation, clean the pan with water, salt and a brush and then leave to dry well on a warm stovetop.
Rub the wooden handle from time to time with some oil.
