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Norpro 3114 6.5-Inch Cast Iron Danish Aebleskiver Pan Makes
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- Makes 7 Filled Pastries 6.5 Inches,Measures: 2" x 14" x 8" / 5cm x 35.5cm x 20cm
- Also great for Quiches, Tartlets, Muffins, Coffee cake, Hors d' oeuvres
- Removable bottoms for easy removal and cleaning. Cup size, 2"/5cm diameter, 1.5"/4cm deep
- These removable discs are also available for sale separately; Item 3919RB
- Nonstick coating makes items easy to release and clean. Hand washing recommended
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This item Norpro 3114 6.5-Inch Cast Iron Danish Aebleskiver Pan Makes
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|Item Dimensions||6.75 x 11.5 x 1.25 in||1.25 x 9 x 9 in||4 x 10 x 15 in||9.63 x 16 x 2.38 in||2.2 x 13.78 x 8.58 in||12 x 12 x 2 in|
|Material Type||Cast Iron||aluminum||Cast Iron||Cast Aluminum w/PFOA Free non stick coating. Phenolic handle||Cast Iron||Nonstick|
|Size||6.5 IN||9in/23cm in diameter and 2.75in/7cm deep||—||16||—||Medium|
Make these favorite treats of Denmark in your own home. Serve sweet or savory anytime! Fill with fruit, jam, cheese, chocolate or meats. Perfect for gift giving or serving with party platters. Pan made of cast iron, is 6.5 inches in diameter and each "hole" is 2 inches deep. Recipe included.
Top customer reviews
So this thing comes to us unseasoned and in and unusual metallic silver finish. Lovely right? Okay so like all new cast iron items go ahead and blast it in the oven. I suggest not going over 500 degrees. If you can dedicate a good 12 hours to this thing then by all means do so. If you buy it in the winter go ahead and do this process during the day if you’re at home. It will keep your kitchen and other surround areas warm. Just like in the olden days. And you can cut off the heat to save a few cents for the day. You can do the 12 hour round or you can break it down into 3 four hour sets. Let this thing cool overnight after each round. It’s gonna change color. It won’t turn black, not just yet like your great grand mama’s, but it will eventually. It will be a deep amber/brownish color. Now rub the whole thing in a cooking oil of your choice. Meaning the top, bottom, and handle. Oil needs to be on every exposed surface. Make sure it’s something with a high smoking point. I suggest safflower oil which is usually sold at most supermarkets and not too expensive. Toss it back in the over for a few hours. 3 or 4 should do it. Let it cool and take it back out. Now the destructive part… Get a brillo pad or a steel scouring pad and scratch the tackiness from inside the cooking area. You could scratch the entire pan, but only the cooking surface is necessary. Over time the tackiness, if there is any left at this point, will only quicken the darkening process of the pan. Oil the scratched surface and put it back in the over for another 4 hours and cool it down. Do this two more times and the pan will be safe to use. You won’t have that metal taste or black flacks ending up in your food.
When cooking with this apparatus, make sure your pancake or biscuit is cooked on the edges before rolling/flipping it over. Using a chopstick or a fork will do the trick. With brownies let them cook a little longer unless you like fudgy insides. Also if you’re trying to stuff your items with bacon or a filling of your choice, do so before flipping. You can push hard fillings down into the batter and flip. When adding jellies and creams, add a small dollop of batter on top of the filling and then flip.
After you burn a few or let a few come out doughy, you will learn the range of the pan and what temperatures work best with which kind of food. There are only 7 spaces, but for the most part things cook up really fast. You’ll have a whole mound of goodies sooner than you think. Have at it people!
Also used this to make takoyaki and they were perfect too!
Highly recommend! :)
EDIT: I found out how to maintain and care for cast-iron cookware and PREVENT RUST.
How To Season A Cast Iron Skillet
What You Need
Cast iron skillet
Sponge or stiff brush
Clean, dry cloth or paper towels
Vegetable oil or shortening (or other oil of your choice)
1. Preheat oven to 325°F.
2. Wash the skillet with warm, soapy water and a sponge or stiff brush. Cast iron should not normally be washed with soap, but it's fine here since the pan is about to be seasoned.
3. Rinse and thoroughly dry the skillet.
4. Using a cloth or paper towel, apply a thin coat of vegetable oil or melted shortening to the inside and outside of the skillet. Vegetable oil and shortening are the most commonly recommended oils used for seasoning, but according to Lodge, you can use any oil of your choice.
5. Place the skillet upside down on the oven's center rack.
6. Place a sheet of aluminum foil below the rack to catch any drips.
7. Bake for an hour.
8. Turn off heat and allow to the skillet to cool completely before removing from oven.
Additional Notes: A seasoned skillet is smooth, shiny, and non-stick. You'll know it's time to re-season if food sticks to the surface or if the skillet appears dull or rusted.
Don't forget to season the pan before first use. I rinsed it in hot water and dried, swiped the inside with vegetable oil and a paper towel and set it on very low heat for about 10 minutes. If it smokes, turn it off and let it cool. The pancakes popped out with no trouble. I used little bamboo skewers to flip them - this is a little tricky, but not impossible. The case iron worked so well that I don't see the point in risking the health hazards with an aluminum one.
The savory cheese pancakes would be very good for a light supper with tomato soup. We're going to try a batch filled with Swiss cheese alongside a hot bowl of French onion soup!
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