De Buyer Iron Vegetables & Chestnuts Rosting Pan 28 cm

The De Buyer Iron Vegetables & Chestnuts Rosting Pan of 28 cm, with holes on the bottom, is the primary utensil traditionally used for roasting vegetables over embers or BBQ, perfect for roasting chestnuts at home on your gas stove, ceramic hob, on the barbecue or directly on the fire.

Its rapid heating, temperature retention and its perforated base allow quick cooking and very tasty results.

Its handmade manufacture in iron, without using chemical products or strange coatings or heavy metals, makes it a piece that cannot be missing in your kitchen.

Features

• Iron frying pan with perforated base.
• Measurements:
• Upper diameter: 28 cm
• Base diameter: 22.3 cm
• Height: 3.7 cm
• Weight: 700 g.
• Does not require curing.
• Suitable for gas stoves, ceramic hobs, barbecue and fireplace.
• Maintenance: brush with a cleaning brush and oil very lightly. Store it away from moisture.

NOTE: Being made of blue mineral iron, they come with a special factory treatment to protect them from oxidation, and unlike the Mineral B pans, these pans for chestnuts do not require any curing. When you receive them at home, you can brush them or sponge and soap them a little to remove any traces of dust that they may have from the factory, dry them very well, and they are ready to use!

Why we like the De Buyer Vegetables & Chestnuts Rosting Pan

1. You will eat chestnuts again with the usual flavour, freshly roasted.
2. And not only can you roast chestnuts, it is also ideal for vegetables.
3. It will last you a lifetime with a little care. It's an investment!
4. Its perforations in the base allow chestnuts and vegetables to be perfectly roasted.

The history of De Buyer

De Buyer is a family business that has been manufacturing kitchenware for professionals and haute cuisine restaurants around the world since 1830. It currently has more than 2,000 products in its catalog and exports to 95 countries. With great influence on French cuisine, De Buyer collaborates with prestigious cooking schools such as l' École Nationale de la Pâtisserie, l' École de Cuisine Alain Ducasse and l'École Ferrandi.