Baldassare Agnelli Pentole Agnelli COFE3006PT50 Lyonnaise saucepan Heavy iron pan, 50 cm

Line of iron pans Agnelli pans: ideal for making excellent fries. The 99% pure iron of which they are made allows to reach high temperatures quickly and to keep them constant. An essential aspect for iron frying pans, which must avoid either heating the oil too much, or that its temperature drops sharply when the food is immersed. The iron is also suitable for cooking in induction plates. Tips for Preventing Rust Never soak the pan: Since cast iron is so vulnerable to rust, it’s best to limit your pan’s exposure to water as much as possible. Don’t let the pan air dry: Wipe off any excess water with a towel immediately after rinsing. To get your skillet bone dry, pop it on the burner to remove extra moisture Lightly oil after use: Once dried, rub your skillet with a thin layer of vegetable oil before storing Seasoning: Drop a tablespoon of vegetable oil on the pan/utensil and spread it around with your fingers or a paper towel. (Take care not to burn yourself on a warm skillet!). Oil the outside and the handle, too. Next, take a folded napkin and wipe off the excess oil. You’ll want the skillet to be lightly greased. Set your oven to 350 degrees and put some aluminum foil on the bottom rack. Then pop the skillet in, upside down, on the upper rack for about 1 hour. Turn the oven off and leave the pan inside until it’s cool. The oil will bake into the pores of the pan, providing a non-stick finish Box Contains 1 x Iron Black Steel Frying Pan With Iron Handle, Diameter 50 Cm.