Product information "Iron frying pan - Martella - 28 cm - seasoned | Culinaris"
The Culinaris Martella PRE-SEASONED IRON PAN offers you an immediately ready-to-use, durable, and highly functional solution for top-notch cooking results.
Thanks to the professional pre-seasoning, you no longer have to worry about seasoning the pan – it is ready for use right away. The natural patina develops with each use, improving its non-stick properties. Its high temperature resistance and excellent heat distribution make this pan the perfect companion for all cooking professionals who value consistent results and quick preparation.
- High temperature resistance, excellent heat distribution
- Suitable for the use of metal tools
- Ergonomic, riveted stainless steel handle for hanging
- Compatible with all types of stoves, including induction
- Hammered texture for even fat distribution
- Diameter: Ø 28 cm | Ø 11 inch
- Height: 4.1 cm | 1.6 inch
- Handle Length: 21 cm | 8 inch
- Bottom Diameter: Ø 22 cm | Ø 8.6 inch
- Thickness: 0.3 cm | 0.07 inch
- Material: Carbon steel, stainless steel
Proper Handling and Important Notes
- Use a heat source that matches the diameter of the pan's base.
- Heat the pan slowly to achieve the best results.
- Clean the pan only with water – avoid using dish soap to protect the patina.
- After cleaning, always dry thoroughly and rub with an oiled cloth to maintain the surface.
- The more frequently you use the pan, the more intense the natural patina becomes, improving its non-stick properties.
IMPORTANT:
You do not need to season the pan! The robust pan is already pre-seasoned. The color of the pan is a result of the professional pre-treatment, which protects it from rust.
Culinaris
Culinaris
Steinbachweg 8
04158 Leipzig
Deutschland
logistic@culinaris.eu
Culinaris
Steinbachweg 8
04158 Leipzig
Deutschland
logistic@culinaris.eu
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1 review
20 October 2025 19:02
Kunde
Was für eine Pfanne. Meine absolute Lieblingspfanne. Was ist hier anders? Es ist eine Eisenpfanne, man kann mit jedem Material drin arbeiten, sie geht auf alle Herdarten, auch auf offenem Feuer. Sie ist voreingebrannt. Wenn man die Pfanne immer nur mit heißem klaren Wasser abwäscht, wird die Patina immer besser. Man benötigt immer sehr wenig Fett zum braten. Immer schön abwarten, bis alles was Du brätst, sich von selbst vom Boden löst. Was noch richtig gut ist, der Griff wird auf dem Herd nicht heiß. Eine Pfanne für´s Leben. Man kriegt sie einfach nicht kaputt.