• Lorem ipsum

With the right treatment you got a pan for life!

 

Commissioning a cast iron pan for the first time

That’s very easy. Before the first use, wash the pan with only hot water and a dish washing brush. Our pans are already pre-seasoned in the factory with vegetable oil, so you can use the pan immediately after purchase. It is even better to re-apply a protective layer in the pan yourself (see below for instructions), this improves the “patina” protection of your pan. Anyway, every time you bake in the pan, this layer improves.

 

Cooking with your cast iron pan

To prevent food from sticking to the pan, it is important that you follow the following instructions carefully.

- Take the food you are going to bake out of the refrigerator beforehand so that it is at room temperature at the time of baking.

- Place the pan on a heat source of your choice (be careful not to slide the pan near a glass surface). This pan can also be placed in the oven, so you can even bake your dish first on the stove and put it directly in the oven for further cooking.

- Let the pan warm up slowly, and don’t add fat until the pan is warm. Pay attention to induction when cooking! Use a low cooking setting, this pan heats up quickly.

- Dab the food to be prepared dry as much as possible.

- Let food that you put in the pan and stick to the bottom fry gently for a while, without trying to pull it off the bottom. If necessary, turn down the stove and wait a while. You will see that it loosens by itself.

Use some extra fat the first time you prepare it, some (especially protein-rich) foods can stick to the bottom a little easier with new pans. Cast iron pans become hot during preparation. For this reason we advise you to have an oven glove at hand to be sure.

 

Cleaning your cast iron pan

After preparation let the pan cool down. Make sure that your hot pan is not placed directly under or in cold water. This will cause a thermal shock and may cause cracking. When the pan has cooled down sufficiently, clean it with warm water and a washing-up brush or scratch-free scouring sponge. Use as little detergent as possible because it often contains acid that can damage the patina layer, or cause rust. Especially when you don’t have the pan that long and this layer is not that strong yet. NEVER put the pan in the dishwasher! If the above does not have the desired effect, you can bring the pan to the boil with a small layer of water. Let it cool down and remove the residue with a dishwashing brush, spatula, spoon or use the special Skottsberg scrub mat. Another way is to use salt, as a kind of abrasive. Just throw a few tablespoons of table salt in the still warm pan and scrub thoroughly with kitchen paper or a potato cut in half. This doesn’t affect the patina layer, but it does scrape away the caked food remains.

After cleaning you can grease the pan with a very thin layer of oil (no olive oil or nut oil) and rub it out with a paper kitchen towel. This helps against rust. Now store the pan in a dry room. If you store the pan with lid, place a paper kitchen cloth between the pan and lid to allow air to circulate. Do this also if you put several pans on top of each other.

If a metallic taste develops, the pan give off a lot of black (which is not harmful by the way), or there are signs of rust or wear and tear of the patina layer on the pan, follow these simple steps to re-apply the pan with a protective layer.

 

Re-apply the pan with a base (patina) protection layer

- If there is rust on your pan, first remove it with a scouring sponge, fine sandpaper or steel wool. An old cloth soaked in vinegar can also be used to remove rust stains.

- Wash the pan in very hot water with dishwashing detergent and a dishwashing brush or scouring sponge and wipe dry.

- Heat the pan for a few minutes on the stove on a low setting. This opens the pores of the pan, and ensures that the pan is completely dry.

- Sprinkle oil on a lint-free cloth and rub the pan thoroughly (do not use olive oil or nut oil), inside and outside, and if the handle/handle is also made of cast iron, rub it with the oil.

- Very important: remove the oil from the pan with a clean, lint-free cloth. It then seems that there is no more oil on the pan, but a thin film of oil remains on the pan, exactly what is needed.

From here on we make a distinction in 2 ways of seasoning:

1. In the oven 

This is the best way. Slow heating, slow cooling, and prolonged heating of the pan will make the cast iron more rustproof and the patina layer will season more evenly.

- Place the pan upside down on the grill of your oven.

- Heat the oven to about 250 °C (gas setting 8/9), and turn on the cooker hood. Make sure there is good ventilation in the kitchen. The burning oil causes disgust and odor. This is completely normal!

- After one hour, switch off the oven and let the pan cool down in the oven. When the pan has cooled down completely you can store the pan in a dry place.

- The pan regains its beautiful even black appearance. If desired, you can repeat this treatment. The more often you season the pan, or the more often you use the pan, the better your patina layer in the pan becomes!



2. On the stove

This is the fast way. You can always do this, if the pan looks a bit dry or damaged, or if there are small damages in the layer.

- Place the pan on the stove. Turn on the stove hood and ensure good ventila-tion in the kitchen. Heat the pan on the stove, until the smoking point is reached, and the oil starts to smoke a little. Wait a few more minutes, and turn the stove off. The burning oil causes disgust and smell. This is completely normal!

When the pan has cooled down completely, you can store the pan in a dry place. The pan regains its beautiful even black appearance. If desired, you can repeat this treatment. The more often you season the pan, or the more often you use the pan, the better your patina layer in the pan becomes!

 

What type of oil can you use for seasoning? 

Provided the seasoning is done in the way described above, you can use almost all natural oils. Better not use cold pressed olive oil, nut oil (because of nut allergy), fats in solid form, or boiled linseed oil.

 

Which kitchen accessories can you use?

You can use all kitchen accessories, including metal utensils.

 

And lastly:

Do not store food in your cast iron pan. There may be changes in the taste or color of the food and if the food is kept in the pan for a long time, it may attack the patina layer or the pan may rust. Also, if you cook with ingredients that contain acid, such as tomatoes, wine or lemon, and your patina layer is not yet strong enough, it may attack this layer.

If this does happen: don’t worry, just re-season the pan quickly according to the “quick stove method” above. As with the real pioneers, over the years your pan will develop a beautiful patina

layer that will make your pan work better and better.