מגש רב שימושי יצוק אדום CAST IRON מסדרת ARKI (מוצר מתצוגה) OPA - כלי מטבח

The body of the Multifunctional Pan is cast iron, with shiny enamel on the outside and matt enamel on the inside. The matt enamel protects the inner surface from rust and improves the frying properties. Pan diameter 27 cm, diameter of the single frying area 10 cm.

With the Multifunctional Pan, you can fry

• Blini
• Pancakes
• Eggs
• Steaks
• Fritter

The Multifunctional Pan is excellent for frying blini, pancakes, eggs, hamburgers and vegetable patties or fritter, among other foods. The pan is suitable for all hob types, also the oven. We recommend plastic or wooden utensils. The cast-iron pans and casserole pot in the Arki range are versatile; they are suited for frying and browning, event at high temperatures. The combination of cast iron and enamel is durable. Always move the pan by lifting – the base of the heavy pot can scratch the hob or table surface. Wash by hand only.

Diameter: 27 cm
Depth of the frying area: 1.8 cm
Diameter of the single frying area: 10 cm
Material: cast-iron

Freight weight: 3.2 kg

INSTRUCTIONS FOR USE

• Before first use, wash the pan with hot water and a small amount of washing-up liquid.
• Always put the pan on a cooking zone that best matches the footprint of the pan
• Do not leave the pan empty on a hot cooking zone
• Do not put a hot pan in cold water – let it cool down first
• To remove scraps stuck to the pan, first soak the pan in hot water and scrub the stuck scraps after soaking with a dish brush, for example
• Washing-up liquids are not recommended for washing cast-iron pans, as they remove the fat layer on the pan surface that improves frying properties. You can clean the pan by bringing water to boil in the pan. Cast-iron pans are
• hand-washable and not dishwasher safe.
• After washing, dry the pan properly (before storage). You can add a thin layer of fat on the surface of a hot pan before storage.
• If a cast-iron pan has not been used for a while or the layer of flat has worn off when washed, we recommend seasoning it before taking it back into use. Heat the pan slowly on a cooking zone, and once it is hot, add oil or fat onto the pan surface using kitchen paper, for example.
• NOTE! Cast-iron pans heat up thoroughly, and the handles can also get hot. Use oven gloves when moving the pan.
• Heat up cast iron pots and pans gradually, especially on an induction hob. Too rapid a change in temperature may damage the product. We do not recommend using the booster function of induction hobs with the product. The maximum oven temperature for cast iron pots and pans is 250°C.