Pans like this were used during the Middle Ages. It is hand-forged from metal. It has a handle and a hook, so you can easily hang it on a tripod, put it on a cooking rack or put it directly on the fire and remove it with a stick.
Material: 1.5 mm thick steel (not stainless);
Diameter: approx. 28 cm;
Height: approx. 30.5 cm;
Shipping weight: 2 kg;
The pan is delivered oiled against corrosion;
Based on historical original
First use / cleaning
Clean the pan with hot water, a sponge / washing-up brush / chainmail scrubber and washing-up liquid. Dry completely. Put cooking oil over the entire surface of the pan and let it get hot. Add pieces of potato or potato peel, a teaspoon of salt and let fry until the bottom of the pan is black and the potato pieces are dark brown. When the empty pan has cooled off, clean with kitchen paper. After this, never clean the pan with a cleaning detergent! Only wash with hot water and a sponge or mail scrubber. Grease again with oil after cleaning. If your pan is rusting, you can burn out the rust over the fire or remove it with a chainmail scrubber.