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Firebox Bratpfanne /Frypan -Small, Sackundpack.de Reiseausrüstungen
  Home » Outdoor Küche » Töpfe und Pfannen » Firebox Bratpfanne /Frypan -Small

41,50EUR

Firebox Bratpfanne /Frypan -Small

Firebox Bratpfanne /Frypan -Small
Firebox Bratpfanne /Frypan -Small
Firebox Bratpfanne /Frypan -Small

Dies ist die kleine Pfanne aus Steve Despains /Firebox eigener Geschirrlinie. Wer Steve aus seinen vielen Videos auf der einschlägigen Video-Plattform kennt, der weiss, dass er passionierter outdoor-Koch ist. Der mit seinem Firebox Hobo die unglaublichsten Dinge outdoors hinzaubert. Er ist auch permanent auf der Suche nach dem besten Koch-, Back- und Bratgeschirr, um diese unglaubliche Gerichte hinzubekommen.

Diese Pfanne hier ist ein Ergebnis seiner Suche.

  • Die kleine Firebox-Pfanne ist aus dickwandigem Alu -etwa doppelt so dick ist wie bei vergleichbaren Pfannen die es auf dem outdoor-Markt so gibt,
  • innen wie außen hart anodisiert und damit sehr hitzebeständig, mit kratzresistenter Keramik-ähnlicher Oberfläche, neutral gegen Lebensmittel und also geschmacksneutral.
  • Die Hitze wird  optimal über die Fläche verteilt, es gibt nicht so leicht Hitzespots wie bei Guss-Eisen oder Edelstahlpfannen (oder dünnwandigen Alupfannen)
  • das Material leitet Hitze ca. 4* besser als Gußeisen (237 zu 52 Hitzeleitindex -Conductivity). Die Pfanne reagiert daher auch schneller auf Temperaturwechsel durch die Hitzequelle

  • Optional dazu bestellbar ist die ungewöhnlich lange Griffzange - die erlaubt das Hantieren auch auf Hitzequellen mit grösserer Flamme oder grösserer Hitze, wie einem Hobo, oder einem Camp Feuer. Man hat einfach mehr Abstand zur Hitzequelle...  

Maße:
oberer Rand ca. 21.8 cm Durchmesser, innen 15.1 cm
Tiefe 3.8 cm
Gewicht ca. 298 g

Sie sollten die Pfanne "einbrennen" - das hört sich komplizierter an, als es ist... Steve beschreibt es im Video sehr gut (auf english) - unten steht die Anleitung (vorerst ebenfalls english) noch einmal als Text

Bei der Hart-Anodisierung gleichzeitig der Innen- wie der Aussenseite müssen die Maschinen den Teller am Rand an drei Punkten festhalten. An diesen sehr kleinen Stellen am äusseren Rand ist die Anodisierung optisch ungleichmässig. Dies ist herstellungsmässig nicht zu umgehen, beeinflusst weder die Funktion noch die Lebensdauer des Produktes und ist daher kein Mangel.

Hinweis: Nicht für Spülmaschinenreinigung geeignet - bitte mit der Hand spülen! Die sehr harte Oberfläche macht die Reinigung auch bei angebackenem leicht möglich. Es sollte daher auch kein Stahlschwamm zur Reinigung genutzt werden - das ist unnötig und kann mit Druck die Anodisierung angreifen...

made in China

 

How to Season Hard Anodized Aluminum (These instructions are better than the ones included on the package label):

Improved Seasoning Instructions: (also available on Youtube - Search “Firebox Fry Pan Seasoning”)


1. Remove the sticky dot.  Warm up your pan, then slowly pull. If your pan is warm enough and you pull slowly enough, it should come off cleanly in one piece.

2. Wash your pan with soap and hot water. Towel dry.

3. Place pan or pans in the oven or backyard bbq grill (with thermometer) if you want the smoke outside and preheat to 500 degrees Fahrenheit. This will burn off the food grade silicone sealant which was applied to the pan at the factory.

4. When your oven and pan has reached 500 degrees Fahrenheit, remove your pan and carefully (use tongs to hold a crumpled paper towel) apply the first coat of oil. Food grade non Lignan flax oil is best (generally found at health food stores) however, any food grade fat will work (most people use canola or vegetable oil). Spread it on liberally with a saturated paper towel, then wipe it back off with a dry paper towel. Wipe off all the wet, shiny oil until you're left with a mostly dry looking satin finish.  (This will smoke quite a bit so turn on your vent fan and or open the windows)

5. Place your pan in the 500F oven for 30 minutes, then take it out, (look closely at the seasoning layer and you will see a pattern. Most oils bead up into dots. Flax oil lays flat in a bark like pattern) apply another coat of oil using the same wipe on, wipe off technique previously described. Repeat for at least three coats. The more coats the better, I wouldn't do more than six. This builds a polymer layer

6. Let the final coat cook for a full hour at 500F. This hardens and strengthens your polymer layer.

Seasoning continues with use, I recommend using a no stick canola cooking spray until your seasoning has fully developed.

No stick sprays contain lecithin, which helps the oil get deep into the pores. It also Burns easily so I recommend spraying it on then wiping it back off (to avoid a burnt popcorn flavor) prior to adding your preferred cooking oil or fat. When you're finished cooking, wipe your pan of excess oil and bring the heat up until it starts to smoke at which point turn off the heat and allow to cool slowly.


Use instructions:

Contrary to popular belief, your season layer can be scratched so avoid abrasive scrubbers and use non scratching utensils. The good news is that scratches aren't the end of the world; small scratches get filled in with newly polymerized oils with use.

Firebox Pans conduct heat extremely well, so you'll notice that less heat is needed so start low and work your way up slowly until you get a feel for the improved cooking performance.

Don't walk away when preheating, these pans heat up fast so don't risk overheating an empty pan.

Always respect hot surfaces and use caution. Do not attempt to rapidly cool your frypan.

Hersteller: Firebox
Firebox

Produkt: Firebox Bratpfanne /Frypan -Small
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41,50EUR

inkl. 19% MwSt., zzgl. Liefer- und Versandkosten

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