Blini pan, 12cm, iron handle. A carbon-steel pan gets hot enough to produce really crispy blinis which are still moist and fluffy.
A seasoned pan has non-stick natural properties and becomes better the more it is used. The carbon-steel pan will last forever and is indestructible. If food sticks to the surface you can clean a warm pan with a spoonful of salt and re-season it; if the base should become deformed it is easily made flat with one hammer blow; if the pan is left in a damp place and starts rusting it can be cleaned with steel wool and even sandpaper.
Diameter: 12 cm, bottom: 9,5 cm height: 2 cm, weight: 410 g.
Delivery: 1-2 workdays
Warning: Last items in stock!
The pan heats up quickly and becomes hot enough to brown the surface and develop the flavours in the Maillard reaction. The lyonnaise skirt - the traditional French rounded shape of the pan - makes it easy to toss food, turn an omelette in the air for example, and slide it onto a plate.
Heat the pan well before cooking. Seasoning necessary before using for the first time: watch the video.
Care: deglaze, rinse with warm water, dry and oil lightly. Store in a dry place. Do not use detergents or put in the dishwasher.
All heat sources. On induction the setting 7 is usually perfect for blinis.
De Byer laatua, toimii hienosti blini-pannuna sekä yhden munan munakas-pannuna
Taattua de Buter hiiliteräs laatua. Blinille mitoitettu mutta toimii myös loistavast yhden munan paistamiseen.