Brilliant chestnut pan: light iron pan for sweet chestnuts and chestnuts Ø 28 cm
For snacking in between or as an addition to venison roasted sweet chestnuts are very popular. They are cooked or in the oven exposed to heat until the delicious fruits are ready to eat. In the hot hero, they get a bit dry. In the large chestnut pan, on the other hand, nutty-tasting sweet chestnuts succeed perfectly. You can roast a dozen fruits at once. The thin-walled iron pan is not too heavy and can be easily swiveled on the charcoal grill or over the campfire. To ensure that the peel is well detached from the fruit, cut it crosswise at the top before cooking. Then the finished chestnuts or chestnuts are peeled quickly and can be enjoyed warm. Caution: straight from the pan, the chestnuts are very hot, so should cool a moment.
Sweet chestnuts are called chestnuts (tree of the year 2018) in Germany. For the slightly larger and more aromatic chestnuts other names are common, for example "Keschde" in southwestern Germany, Maroni in Austria or Marroni in Switzerland. Ripe chestnuts fall off the tree like the inedible horse chestnuts in late September. The mature months are ripe in November and harvested from the trees. With only 2g of fat per 100g, chestnuts are a low-fat snack and a great alternative to fatty nuts.
The chesnuts pan allows you to quench your appetite for warm sweet chestnuts at home. The sturdy iron pan for chestnuts is also wonderful as an original gift.