Use firm chestnuts without any holes (if holes, discard).
Using a small sharp knife, carve an "X" in the flat side of each chestnut.
Place chestnuts in an even layer, "X"-side down, in a Pan (We prefer Cast Iron).
Cook chestnuts over low/medium heat until opened, 20 to 25 minutes.
Peel immediately, using a towel if chestnuts are too hot to touch or place in a cloth tea bag for 15 minutes and then peel.
Sprinkle with salt (we like Maldon Sea Salt Flakes).