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KerbttzangeMuurikka Pan Ø 58 cm
The classic pans are better than ever. Very versatile, can be used over open fire, in various grills, with a gas burner, in the Summer Kitchen. With these sturdy pans you can prepare all dishes from appetizers to desserts. And what’s more, with other people, in the open air.
PREPARATION FOR USE
Clean the new pan by washing it with mild detergent or hot water, heat the pan dry and give it the following treatment immediately after the cleaning: Wipe the pan with oil or spread a thin and even layer of Muurikka Silava Pork Fat all over the surface of the pan. Do not let the inner bottom of the pan be covered by a thick layer of fat or grease – when it burns, it will turn into an uneven mass. Heat up the pan on the gas burner, in the electric grill or on embers until the fat or grease darkens and dries at least in the middle of the pan. Whenever necessary, you can wash the pan and give it the grease treatment. You can repeat the greasing and heating until the pan turns black, but this is not necessary as the pan will turn darker and patinate while it is used.
Always clean the pan after use. It is easier to clean immediately after use. Pour a little water on the pan, boil it up and clean the pan with a spatula and paper towels. Wipe the pan dry and spread a thin layer of cooking oil or unsalted Muurikka Silava Pork Fat on the frying surface.
Before storing the pan, clean, dry and grease the pan heating it with Muurikka Silava Pork Fat (heating removes the moisture from the pan and the fat protects it against rust). Store the pan in a dry place.