Two French chestnut pans for the proper roasting of chestnuts, either with the larger holed pan over open fires, barbecues, and gas flames, or with the rippled pan on hot plates and electric hobs (including induction). These pans can be seasoned with oil, although if used solely for chestnuts this is only necessary for the protection it grants the steel. Both have gunmetal enamelled steel handles and a diameter of 28cm. By tradition pan sizes equal the diameter across the top and not of the base. This might seem a cheat to some (or perhaps not if you consider a wok) but after some consideration we thought it best to stick with standard practice.