KitchenCraft KCDANPAN Aebleskiver Pan met 7 gaten en Aebleskiver Recept, gietijzer, 20,5 cm, zwart

Ik geloof dat voor het inbakken van de pan het best is om het ondersteboven in de oven te doen. Rechtop ontstonden er kleine plasjes olie in alle uitsparingen en juist daar kwam er geen beschermlaag.Goed insmeren met vloeibare boter en dan zijn ze makkelijk te draaien met een satéprikker.Recept die je erbij krijgt is niet compleet, het beste is zelf op zoek te gaan en wat filmpjes te bekijken.

Perfect for gas stove.

Pan word niet gelijkmatig warm en roest al na 1x

De media kon niet worden geladen.

Fonctionne avec une plaque à induction. Ne colle pas. Attention à la manche car elle est brûlante pendant la cuisson.

perfek i storlek på pannan och på aebkeskiverna som skapas

I bought this pan for its intended use - to make poffertjes, and it works really well for that, I haev not tried using it for anything else.When the pan arrived I followed the basic rules for seasoning any new cast iron pan - see below:1: cast iron or carbon steel pans that are unseasoned, arrive with an invisible manufacturers coating that temporarily stops it rusting in transit but is not edible and will not last when heated so wash the pan really well, scrub it with hot soapy water, really do scrub it all over. It is really important to scrub everything - think like with nail varnish, the nail needs to be prepped first . Then dry the pan really really well.2: take some non flavoured oil that has a high smoke level, I used rapeseed oil, and rub liberally all over, every nook and cranny - anything that is not covered will rust, and then make the whole thing rusty.3: take a disposable cloth like kitchen paper and rub the oil off - do not wash it or anything like theat, you are simply rubbing off the excess oil and with a dry cloth you cannot rub off too much. Again I would use nalvarnish as an example less is more, thin coats will notlead to balls of oils charring and causing weak spots in your seasoning, you are looking for very very thin layer, but absuoltely everywhere, it must cover everything.4: heat the oven to 180 fan or 200 non fan ( centigrade) and place the pan upside down in the oven, if you are concened place a drip tray underneat it - mine did not drip noticeably, and bake the pan upside down for 1 hour(so the bottom of the pan that would normally sit on your cooker is facing upwards)5: after 1 hour turn off the oven and let everything cool all the way down before moving the pan.this allows the thin polymer layer you have just created to set, and moving it before it is completely cooled will ruin your seasoning.6: repeat steps 2 (add oil) all the way through to 5 (let it cool) 2 more times.Then the pan is seasoned and things simply will not stick and your pan should not rust ( assuming when you wash it you are not tearing into it with a brillo pad , and that you dry it properly) for a good 10 years.I used the pan for my poffertjes ( they are dutch treat , like a cross between crumpets and pancakes) and even though I was a bit messy when adding the batter as I could not find my sauce bottle anywhere and used a spoon, none of it stuck, not even the spillages, and the pan cleaned easily by just wiping with a soft soapy cloth once, rinse and dried again.cast iron needs a little work at the beginning and then it looks after itself.If your pan ever does get rusty - do not throw it out, simply get yourself a wire brush - the sort used in metalworking, available from amazon even for a pound or so, and scrub the rust off using food oil, and the wire brush,rinse, and then follow steps 2-5 above 3 times and your cast iron pan will be as new, and ready to go again.I also bought a couple of pan handle sleeves here as well and they are just big enough for this aebleskiver pan if you don't want to use oven gloves.This pan heats really well, once it has reached the correct temperature it has done so evenly, and all my poffertjes were ready to turn in the order I poured them.poffertje tip - if you are going to make poffertjes, follow a recipe that includes yeast, without yeast, they are not poffertjes, and also get yourself some little cocktail sticks - a cocktail stick is just the very best at turning a poffertje - just poke the outside edge of the poffertje once you think it is ready to flip and the cocktail stick sticks to the batter just enough to let you flip and by the time you have flipped it has already released itself from the poffertje.The pan has 7 holes, which is more than enough for one person, possibly 2 with a battle for the last one, but as the poffertjes take just a minute to cook, you can make tonnes of them with enough batter in no time.

To co dla mnie ważne to działanie patelni na indukcji! No i szybka dostawa. Jestem bardzo zadowolona