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How to roast chestnuts in a cast iron grill pan

Ciao, welcome back to my blog!

Autumn is in full swing right now, and one of the best treats of the season is roasted chestnuts, at least where I come from.

Today I am going to show you how to roast chestnuts in a cast iron grill pan!

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I absolutely love them: they are a staple in Italian cuisine and I used to enjoy them with my family as an after-dinner during the coldest autumn evenings.

They are excellent sources of vitamins and minerals (such as manganese, molybdenum, copper and magnesium) and they have numerous health benefits.

To know more about nutritional benefits for chestnuts check this link:

7 best benefits of chestnuts

The best part is that they are delicious and super versatile as they can be consumed in several ways such as boiled, used to make mouthwatering jams and in the form of flour to make cakes.

This recipe is a true lifesaver because you can make delicious roasted chestnuts directly on the stove using a cast iron pan.

Thanks to the high heat, they roast to perfection and they are very close to the open fire cooking method, which in my opinion is the best as it enhances the texture and the amazing flavour of the chestnuts.

The best cast iron pan: Le Creuset

The quality of the chestnuts is vital: the best variety to roast is called "Marroni". which are much bigger and of a lighter shade of brown.

If you are interested in another recipe with chestnuts check this:

-Roasted chestnuts and mushrooms risotto

Ingredients for 2:

250gr Marroni Chestnuts

1 tbsp of sea salt

Half a glass of good quality red wine

A cast-iron pan is required

The procedure is very simple: with a sharp knife make a vertical incision on the chestnut in order to facilitate the cooking.

In the meantime, warm up the cast iron pan on the stove on high heat

When the pan is hot (usually it takes around 5 minutes), place the chestnuts on it and let it roast on one side for 10-15 minutes, then turn them on the other with the help of a fork, until all the sides are evenly roasted.

Be careful not to burn your fingers and always use an oven glove as the heat from the pan is scorching.


When they are fully roasted, place an old tea towel in a ceramic bowl and put the hot chestnuts in it.

Sprinkle with the salt and then add the red wine: the alcohol will steam away in a second.

Wrap the towel around the hot chestnuts and let them rest in the warmth for 15 minutes while the alcohol evaporates.

When they are ready, they should still be warm but you can actually handle them easily and the skin should come off immediately.

Enjoy with a glass of rich red wine instead of dessert!

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