- Chestnut pan made from iron
- Perforated pan bottom
- Wooden handle with ring for hanging up the pan and an additional handle on the other side of the pan
- 32 cm diameter
- 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
- CO2-neutral production in Austria
With the iron chestnut pan, you can easily roast chestnuts (sweet chestnuts) over an open fire and also on any type of cooker (gas, electric, ceramic, induction). 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. You must follow our care instructions for iron pans when cleaning the chestnut pan.
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.
Remove the wax layer on the pan before first use.
Please follow our care instructions for iron pans.