Skottsberg® ‚ Carbon Steel wadjan 34cm
The sustainable and healthy alternative to the synthetic non-stick coating!
The Skottsberg Carbon Steel wadjan has the look of a non-stick coating and is valued for a number of special properties. The wadjan is pre-seasoned, that is; the pan has been burned in twice with vegetable oil and reacts like a non-stick pan. In addition, the bottom of the wadjan has the perfect thickness (2.5 mm) to prevent the bottom of the pan from warping on induction. In addition, this wadjan has handles on both sides, with which you can easily lift the pan.
This wadjan can withstand high temperatures and is therefore very suitable for stewing, baking and simmering fish and meat and preparing stir-fry dishes. This Carbon Steel wadjan heats up quickly and requires little fat to prepare your dish. With this wadjan you not only put the tastiest but also healthy dishes on the table. The wok is strong, robust and indestructible and is suitable for any heat source. Cooking on induction and in the oven is no problem for this wadjan.
This Skottsberg Carbon Steel wadjan has an industrial look, is durable, energy-saving and when used correctly, guarantees a lifetime of cooking pleasure! This wadjan has a diameter of 34 cm.
Key Features:
· Product: 1 wadjan
· Diameter: 34 cm
· Color: Black
· Dishwasher safe: No
· Oven safe: Yes
· Heat sources: Gas, electric, ceramic, induction, oven
How do you use the wadjan?
To prevent food from sticking to the bottom, it is important that you observe the following: steps through. Before baking, remove the ingredients from the refrigerator so that they can reach room temperature. Place the wadjan on the heat source. Allow the pan to come up to temperature slowly over a low heat.
Only add oil or butter when the pan has heated up well. Melt the butter until it stops foaming or until the oil is warm. Pat the food to be prepared as dry as possible with kitchen roll. Let the ingredients that still slightly stick to the bottom fry gently, without trying to loosen them from the bottom. If necessary, turn the stove down a bit and wait quietly until the food comes off the bottom.
Maintenance and cleaning of your Carbon Steel wadjan
After preparation, let the pan cool down. Make sure not to rinse the hot pan directly under or in cold water. This can cause a thermal shock, causing the pan to warp. We strongly recommend that you wash the pan by hand and do not put it in the dishwasher! When the pan has cooled down sufficiently, clean it with warm water and a washing-up brush or scratch-free scouring pad. Make sure the pan is completely dry when you store it.