Little about the Icelandic Pancake pan.

The Icelandic pancake pan has been one of the corner stones of Icelandic food culture for decades. A good pan can be handed down from generation to generation and is a „must have" in any household. In 1950 pancake pans were first manufactured in Iceland. The pan is casted and then hand finished.

Before first use:
Clean thoroughly with warm soapy water before first use only. After that, heat the pan to high temperature on the stove, adding olive oil or melting margarine or butter on it. Turn off the heat at let the pan cool down on cold stove, then dry off excess oil/butter with paper tissue or similar. Now the pan is ready for your first use, baking pancakes. You should not have to add oil or butter again, just heat well before baking (you may need little oil or butter for the first few times). Do not clean with soapy water after use, just wipe off with paper tissue or rinse with water and your pan will grow better with every use.

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