This 11" deluxe steel grill pan, ideal for roasting your chestnuts, almond, walnut and other nuts. Features include a thick steel pan and handle. The handle is riveted to the body for durability. Made in Spain with a 10 year warranty.

The chestnut frying pan ( with holes on the bottom) works best fro roasting your nuts.
- Insert raw chestnuts into the pan.
- Then sprinkle them with water.
- Place the pan over a medium flame.
- Shake and stir frequently.
- Depending on amount of nuts, it could take up to 10 to 15 minutes.
- They are done when the skin of the nuts become blackened.

The most popular method of cooking chestnuts is roasting. DO NOT roast a chestnut until one or two holes have been punctured in each shell with an ice pick or knife. Or use a sharp knife to cut a ½-inch "X" on the flat side of each nut, cutting down to the meat. If the shell is not punctured, steam pressure will build up and cause the nuts to explode either before or after they come out of the oven.

To Roast in the Oven: Prick each chestnut, as indicated above, before roasting. Preheat the oven to 300 to 325 °F. Spread the nuts on a cookie sheet and bake, stirring occasionally for 15 to 20 minutes, or until the shells open and the nuts can be removed easily. Partially cool and peel while still warm.