ZWILLING
Forge
28 cm Carbon steel Frying pan
Description
This iron pan from ZWILLING is an extraordinary pan that gives you excellent results when searing and grilling. You can now enjoy crispy fried potatoes, juicy steaks and perfectly braised grilled vegetables every day. On the one hand, this is ensured by the material: When cared for properly, iron is very durable and can withstand very high temperatures. You can use the forged pan with a diameter of 28cm on all types of stoves, including induction, on your grill and in the oven. The stable bottom ensures that the pan does not warp. The diamond structure in the bottom improves the non-stick properties and ensures an even more intense flavour.
The extra-long handle with slightly rounded edges is comfortable to hold. It also has a hanging loop so you can easily hang up the wrought iron pan. Please note: Since the handle can heat up when frying, you should always hold it with an oven mitten or something similar.
When you unpack your new iron pan, you will notice the film of oil on the pan. This is for protection and must be washed off thoroughly with water and washing-up liquid before using it for the first time. Then the iron pan should be seasoned: Simply add some oil to the pan and heat it on your stovetop until all the oil has evaporated. Alternatively, you can also place the pan on your grill. As a third option, you can also season the wrought-iron pan in the oven: Simply brush all over with oil and put in the oven at 250°C.
Why season the pan? After that you will see that a black-brownish layer has formed on your wrought iron pan. This is the so-called patina, a natural protective layer that protects your iron pan and has non-stick properties. This layer becomes even more stable with each frying process, so that it protects the pan even better and you need less and less fat for frying. At the same time, this means that you should largely avoid using detergent when washing up. Simply clean your forged pan with hot water and a soft sponge and you will enjoy it for a long time. The patina formation will discolor your iron pan. This is normal and also your aim. The original appearance cannot be restored once the pan has been heated this way.
- Durable, sturdy pan made of high-quality iron
- Seasoning the pan gives it a natural “coating” (patina), which improves with each use
- Repeated use establishes the patina to enable healthy frying with little oil
- Diamond structure in the bottom of the pan ensures intense flavour and improved non-stick coating
- Suitable for all types of hobs including induction, grill and oven
- Ideal heat retention
- Handle with hanging loop
- Easy to clean with warm water and a soft sponge or cloth
- NB: The handle also heats up when frying. Please always wear oven gloves when handling the pan.
- The patina formation will discolour your iron pan. This is normal and also your aim. The original appearance cannot be restored once the pan has been heated this way.
Specifications
- Item no. 1026227
- Heat resistance: 1,000 ºC
- Cold resistance: -20 ºC
- Substance: Carbon steel
- Handle fixing: welded
- Lid existing: No
- Induction: Yes
- Oven-safe: Yes
- Broiler-safe: Yes
- Stovetop-safe: Yes
- Net weight: 1.38 kg
- Length of product: 54.40 cm
- Width of product: 28.00 cm
- Height of product: 8.70 cm
- Height without lid: 8.70 cm
- Upper diameter: 28.00 cm
- Bottom diameter: 22.50 cm
- Handle length: 26.00 cm
Season the iron pan – but do it right
Before you use it for the first time, you have to season your ZWILLING iron pan to give it a patina. To do this, simply add some oil to the pan and heat it on the stove (medium-high) or grill until all the oil has evaporated. Alternatively, you can rub the pan with oil and put it in the oven at 250°C. If you want a more even and stronger patina, repeat this process three to four times. Please note the dimensions of the pan if you want to season it in the oven.
Learn more
Maintain and clean iron pans properly
From seasoning to rinsing: Here you can find out everything about the correct care of your iron pan and get useful tips.
Read more
Better with every use
Since the patina is still thin at the beginning, you should fry with enough fat or oil. The patina gets better with every use, so you need less and less oil or even fry almost fat-free later on.
The benefits of iron
Iron is a very robust material, which is why the pan is very durable. In addition, iron can be heated to very high temperatures and retain heat for a very long time.
A spicy searing idea
Since it is not coated, the iron pan is perfect for searing, roasting and grilling meat and vegetables. At home on the stove and also outside on the grill.
The benefits of iron
Iron is a very robust material, which is why the pan is very durable. In addition, iron can be heated to very high temperatures and retain heat for a very long time.
A special bottom
The diamond pattern on the bottom of the pan will catch your eye at first glance. This ensures a more intense flavour of the food and a better non-stick coating of the pan.
Chicken breast with parsley and onion crust
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Sweet Dutch Baby with quark and fruit
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