Iron pans with handles or handles

Iron pans can score with many convincing advantages: Thanks to excellent heat conduction and distribution, the best frying results are achieved with optimum utilisation of the energy supply. After only a moment of heating, you can fry to the point at very high temperatures. Crispy on the outside and juicy on the inside, not to mention the typical frying flavour - only an iron pan can do this. Iron pans are suitable for any type of stove and, if cared for properly, will last a lifetime - and in undiminished quality! Before using the iron pan for the first time, it should be properly "roasted". This gives it a natural non-stick coating and at the same time protects it from corrosion. First wash your new iron pan with warm water and detergent to remove the factory coating. Rinse with plenty of clear water and dry! Now generously cover the bottom of the pan with oil and heat it until it begins to evaporate. Dump the oil after a few minutes and wipe the pan with kitchen paper. After this process, the iron pan should never come into contact with detergent again and should never be cleaned in the dishwasher, as this would destroy the natural patina that forms when the pan is burnt in and when it is used again. For the daily care of the pan, only a few simple but effective tips should be followed: After the frying process, deglaze the iron pan with a little water so that the frying juices come off. Then wipe the pan with kitchen paper. If the food is stubborn, mix a little more water with plenty of salt so that the burnt-on residue comes off the bottom of the pan. Finally, treat the pan with oil! Please note that an iron pan can become darker over time and black at the bottom. This is a natural development over many years of use and does not affect the quality or durability of the pan. Translated with www.DeepL.com/Translator (free version)