- Chestnut pan made from black enamel
- Perforated pan bottom
- Wooden handle with ring for hanging up the pan
- 26 cm diameter
- Compatible with gas stoves, open fire, electric cookers with hotplates
- For energy-efficient cooking
- Heat-resistant up to 450°C – maximum recommended operating temperature is 220°C
- Cut and scratch-resistant
- Easy to clean
- CO2-neutral production in Austria
With the black enamel chestnut pan, you can easily roast chestnuts (sweet chestnuts) over an open fire and also on gas stoves and electric cookers with hotplates. The black chestnut pan has a perforated bottom which means that the heat from the fire, or cooker, can reach the chestnuts and roast them so that they come out nice and crispy. The rustic wooden handle of the chestnut pan is easy to hold and the attached brass ring makes it easy to hang the pan up for storage. The enamel chestnut pan is easy to clean.
Enamel is made from iron that was fused with glass at high temperatures, therefore it’s made from natural raw materials.
Thanks to the iron core, the heat is conducted quickly and is then retained. This ensures sustainable, energy-efficient cooking.
The non-porous, smooth, glass surface guarantees perfect hygiene, as it’s flavour-neutral, prevents bacteria growth and is easy to clean. When used and cared for properly, our enamel cookware can provide years of cooking enjoyment and will maintain its characteristic glossy appearance.
This is how to roast chestnuts in the RIESS chestnut pan: Cut a cross into the curved side of the chestnuts with a sharp knife or chestnut cutter. Place the chestnuts into the pan with the cut side facing up and then place the pan on the stove-top or over an open flame and roast at a high heat for approx. 15-20 minutes. Shake the chestnuts constantly but gently throughout the cooking time.
Only use fresh chestnuts, you can tell which ones are fresh by carrying out this simple test.
Fresh chestnuts are heavier than old ones, and you can easily test this by putting the chestnuts in a bowl of water. The fresh chestnuts will sink to the bottom and the other, older or wormy nuts will rise to the surface.