The pan is an iron cooking utensil with a large diameter of a
bout 20 to 30 centimeters, a low side and an outward slope. Manufacturers now generally switch to lighter aluminum as manufacturing materials. The pan is suitable for roasting, baking, steaming, grilling or sautéing seafood, meat and poultry dishes, cooking vegetables or healthy snacks that are easy to eat with your fingers. It's easy to use, and it o
nly takes a few minutes to cook a variety of dishes.
