€23.89
Wrought Iron Frying Pan Ø 20 cm: A Professional Tool for Your Kitchen
The wrought iron frying pan Ø 20 cm, Made in Germany, is not only a useful tool in the kitchen, but a reliable companion for preparing your culinary masterpieces. Discover why this pan is in a class of its own and why it is a favorite among professional chefs.
Cold-Forged Iron Pan: The Perfect Combination of Tradition and Functionality
Functionality is the focus of our wrought iron pan. Made in Germany with a clear emphasis on quality and performance, it impresses not only with its robust and durable construction, but especially with its outstanding frying properties. With a diameter of 20 cm, it is the ideal companion for singles or preparing smaller meals, while being suitable for induction thanks to its magnetic base.
Uncoated Steel Pan for Unique Cooking Results
The wrought iron pan is uncoated and therefore absolutely scratch-resistant. Its material is extremely heat-resistant and can withstand temperatures of up to 400°. This feature gives you the freedom to prepare your dishes at any temperature and ensures even heat distribution and excellent browning of your food. The welded-on hook handle ensures safe handling, while its easy cleaning method - simply wiping with a kitchen towel is sufficient - gives you more time to cook.
Wrought Iron Pan: A Great Addition to Any Kitchen
The frying pan made of wrought iron steel is not only functional and durable, but also an eye-catching feature in any kitchen. Its classic design complements any kitchen style and highlights your professionalism in the kitchen. Whether you are an experienced professional or an enthusiastic home cook, this pan will not disappoint you and will always provide reliable service. Discover the benefits of the wrought iron pan and see how it elevates your culinary skills to a new level.
| Base Diameter (ca.): | 14,5 cm |
|---|---|
| Care instructions: | Hand rinsing, Oil care |
| Diameter: | Ø 20 cm |
| Execution: | forged |
| Heat Resistance: | up to approx. 400 °C |
| Material: | iron |
| Material Thickness (ca.): | 2,7 mm |
| Pan Height (ca.): | 3 cm |
| Scope of Delivery Pans & Pots: | 1x frying pan, 1x turner |
| Series: | F 400 |
| Suitable for: | Ceramic hob, Electric stove, fireproof, gas stove, halogen stove, induction stove, oven-safe |
| Surface: | uncoated |
| Total Height (ca.): | 13 cm |
| Warranty: | 10 years |
1 - 3 of 8 reviews
1 January 2026 09:03
Gut aber nicht perfekt
Pfanne wackelt leicht auf dem Herd, also ist der Boden .nicht ganz plan....Statt des Wenders den wohl sowieso jeder im Haus hat sollte man besser die Schweißnaht etwas glätten.
Pfanne brät ausgezeichnet.
Preis Leistung ist in Ordnung.
Ich würde die Pfanne wieder nehmen....
6 April 2025 10:49
20 cm Stahlpfanne
Sehr gutes Material, langer Stiel. Ideal für meinen VOSTOK 2.0 Raketenofen vom Czaja. Der Edelstahl Wender passt perfekt dazu. So kann man Burger und baked Beans geniessen.
17 August 2024 07:36
Prima
Hat alles prima funktioniert!
Ist zum weiterempfehlen.
How do I remove rust from an iron pan?
Rust on an iron pan can usually be removed without much difficulty. It is important to thoroughly clean the affected areas and then re-season the pan afterward.
Depending on the severity of the rust, different methods can be used.
How do I remove light rust?
Light surface rust can be removed using a kitchen sponge, warm water, and a small amount of dish soap. Salt can also be used as a gentle abrasive.
After cleaning, the pan should be dried thoroughly immediately.
What to do in case of heavier rust?
For heavier rust, the surface can be scrubbed intensively with steel wool or a brush until all rust is removed.
Afterward, the pan should be thoroughly cleaned, dried, and fully re-seasoned.
Why is re-seasoning important?
Removing rust also strips away the protective patina. Without this layer, the pan becomes vulnerable to moisture and rust again.
Re-seasoning restores the protective layer and ensures the pan regains its optimal cooking performance.
How can I prevent rust in the future?
The pan should be completely dried after each cleaning and ideally lightly oiled. Moisture should generally be avoided.
Regular use and proper care also help maintain a stable protective patina.
How should I store my iron pan properly?
An iron pan should always be stored in a dry and well-ventilated place. Moisture is the biggest enemy of the material, as it promotes rust formation.
After cleaning, it is recommended to dry the pan thoroughly and lightly rub it with oil to maintain the protective layer.
What should you consider when storing?
The pan should not be stored in a damp environment or with residual moisture. Stacking it with other pans can also damage the surface, especially the developed patina.
Ideally, store it in the open air—for example, hanging or with a pan protector between multiple pans.
Why is a light oil film useful?
A thin layer of oil provides additional protection against moisture and helps preserve the patina. This keeps the pan durable and ready for use.
Can the pan be stored in a cupboard?
Yes, storing it in a cupboard is perfectly fine as long as the pan is completely dry. It is important that no moisture is trapped.
For longer storage, applying a light oil film is recommended to protect the surface effectively.
Why should an iron pan be seasoned?
An iron pan is seasoned to create a natural protective and non-stick layer. During this process, oil is heated to a high temperature so that it permanently bonds with the surface of the pan. This process forms what is known as a patina, which protects the pan from external influences and significantly improves its performance.
What are the benefits of seasoning?
Seasoning helps protect the iron pan from rust and reduces the likelihood of food sticking. At the same time, the non-stick properties improve with each use. In addition, the patina contributes to even cooking results and supports the development of rich roasting flavors.
What happens without seasoning?
Without seasoning, the surface of the iron pan remains unprotected. The material is more prone to rust, and food tends to stick much more. It also lacks the characteristic patina that is essential for the pan’s performance.
How does the pan develop over time?
With each use, the protective layer becomes more stable, and the pan continues to improve its properties. A well-maintained iron pan develops increasingly effective non-stick qualities over time. This makes it a long-lasting kitchen companion that can be used reliably for many years with proper care.
When is an iron pan the right choice for me?
An iron pan is the right choice for anyone who values high temperatures, intense roasting flavors, and durable cookware. It is particularly suitable for searing meat, vegetables, or fried potatoes at high heat. Thanks to its properties, it is especially popular among ambitious home cooks and in traditional cooking.
Which dishes is an iron pan suitable for?
Iron pans are ideal for foods that need strong searing. This includes steaks, fried potatoes, or vegetables with rich roasted flavors.
They are less suitable for very delicate foods such as fish or eggs—at least until a proper patina has developed.
What are the advantages of an iron pan?
Iron pans can reach very high temperatures and retain heat exceptionally well. This results in intense roasting flavors and even cooking results. They are also extremely robust and can last for many years with proper care.
Who is an iron pan less suitable for?
An iron pan requires some maintenance and needs to be seasoned regularly. If you are looking for completely low-maintenance cookware with instant non-stick properties, other materials may be a better choice. The heavier weight can also be a factor in everyday use, especially with larger pans.