How to roast chestnuts in the oven and in a pan without bursting and peel them easily

Steps

1. Sort out the good chestnutsChoose chestnuts with shiny, clean, hard brown shells that do not dent when you press them between your fingers. Set aside any with mould on the light-coloured base, any with small holes in the shell and any that feel very light and dry. Rinse the rest in cold water and pat them dry.
2. Score every chestnutHold the chestnut flat side down on the board and cut an "X" about 1-1.5 cm long into the rounded side with the knife. The cut should go all the way through the shell but not deep into the flesh. This cut lets the steam escape during cooking and stops the chestnut from bursting; a single long slit also works, but an X makes peeling easier. Do not leave a single chestnut unscored.
3. Soak briefly if you likeLeave the scored chestnuts in warm water for about 30 minutes. This step is optional; it keeps a little moisture under the shell, which helps the inside steam and soften and makes peeling easier. If you soaked them, drain and dry them with a towel.
4. Heat the oven and arrange the trayHeat the oven to 200 °C; sources give a range of 190-220 °C. Arrange the chestnuts in a single layer on a baking tray with the scored side facing up, without overlapping. Put the tray on the middle shelf.
5. Roast in the oven for 15-25 minutesRoast the chestnuts for 15-25 minutes; the time depends on their size and on your oven. Halfway through, take the tray out and turn the chestnuts once so they cook evenly. They are ready when the cuts open, the shell edges curl and the inside feels soft when pierced with a fork; check them first at 15 minutes.
6. Or roast them in a panInstead of the oven, heat a heavy-based pan or a perforated chestnut pan over medium heat, spread the scored chestnuts in a single layer and put the lid on. Cook for 15-20 minutes, shaking the pan or stirring the chestnuts every few minutes. Take them off the heat when the shells open and char in spots and the inside is soft; a blackened shell does not mean the flesh is burnt.
7. Wrap them in a towel and let them restTip the roasted chestnuts straight onto a clean kitchen towel, fold the towel over them and leave them for 5-10 minutes. The warm, moist environment inside the towel loosens the shell and the inner skin. Do not leave them longer than that; as chestnuts cool, the skin sticks again.
8. Peel while warmTake the chestnuts out of the towel one at a time and, starting at the cut, remove the outer shell with your fingers or the tip of a knife. Peel off the thin brown inner skin as well; it has a bitter taste. Keep the rest warm in the towel while you peel; put stubborn ones back in the oven or pan for a few more minutes.
9. Store them correctlyKeep raw chestnuts in a perforated bag in the vegetable drawer of the fridge for a few weeks. Put roasted chestnuts, peeled, in a closed container in the fridge and eat them within a few days. For longer storage, freeze peeled chestnuts in a freezer bag; after thawing, warm them briefly in a pan or the oven before using.