Iron pans

Iron is a natural and sustainable material; it is very durable and heats up quickly. The patina – the natural anti-stick effect – ensures optimum frying results for your food. With correct handling, the iron pan can last a lifetime. Therefore, please read these instructions carefully and retain from for future reference!

Before first use

• Any rust that may have formed is not critical and can easily be removed with some steel wool or an abrasive sponge. The production process can cause small scratches, which are also no cause for concern. These will no longer be visible after seasoning and during further use.
• Clean the pan thoroughly with hot water and a little washing-up liquid and dry it carefully to remove the corrosion protection (protective film).
• Iron pans have to be burnt in:
  Either in the oven:
  Pre-heat the oven to an upper/lower heat of 250°C. Meanwhile add some high-temperature cooking oil to a piece of kitchen paper and rub it thoroughly on the inside of the iron grill pan to create a light film. Now place the iron grill pan facing downwards on a rack covered with aluminium foil in the oven for about 45 minutes. The purpose of the aluminium foil is to prevent the oil dripping onto the bottom of the oven. Repeat the burning-in process two to three times.
  On the grill:
  Heat the grill. Meanwhile add some high-temperature cooking oil to a piece of kitchen paper and rub it thoroughly on the inside of the iron grill pan to create a light film. Now place the iron grill pan facing downwards on a rack covered with aluminium foil on the grill for about 45 minutes. The purpose of the aluminium foil is to prevent the oil dripping into the flames or the embers. Repeat the burning-in process two to three times.
  Or on the stove:
  For the burning-in process, add a generous amount of fat or oil which is suitable for high temperatures to the pan. Then spread approx. 2 cm thick slices of raw potato or potato peels evenly all over the pan and salt these generously. Fry at high heat, turning several times until the base of the pan starts to darken. Afterwards, dispose of the remains in the corresponding waste system and wipe out the pan well with kitchen paper.
  Warning: Use only oil suitable for cooking at high temperatures (e.g. rapeseed oil, clarified butter or coconut oil). Otherwise the oil can ignite and pose a fire hazard! The burning-in process has to be supervised continuously. Do not leave the iron grill pan unattended during the burning-in process. Smoke may appear during the burning-in process. Therefore, only carry out the burning-in process in a ventilated room or outside. If smoke appears, immediately open a window!

Please note:

• When in use, the pan changes colour and gradually becomes darker. The result is a natural coating which has its own “non-stick properties” to optimise the frying characteristics. Frequent use not only makes the pan darker but also better!
• Suitable for all types of hobs and also for open fire. Do not use in the microwave.
• Always use a hotplate or hob zone which corresponds to the size of the pan base. Both the hotplate or the cooking zone should neither be too big (wastes energy) nor too small (heats the pan base unevenly and can cause it to warp – no grounds for a complaint!). Place the pan centrally on the cooking ring and ensure even heating! Induction hobs can generate a sound which results from the electro-magnetic properties of the heat source and the cooking utensils. This poses no reason for alarm.
• To prevent scratching ceramic hobs, do not push the pan around.
• Do not heat up cooking utensils without content.
• Acidic foodstuffs should not be heated due to rust formation.
• Do not leave children unattended near the hob or hot cooking utensils.
• Please ensure dry storage!

Cleaning

• After burning-in the iron pan, do not clean it with washing-up liquid or in the dishwasher.
• After use, wipe it out using only kitchen paper so that a thin film of fat or oil always remains on the surface.
• Soak persistent residue with hot water and remove it with a sponge or coarse salt. Dry thoroughly. Finally, lightly rub in a little cooking oil using a piece of kitchen paper so that the surface is coated with a thin film of oil again.

Warning

• The handles will become hot, posing a risk of burns. Always use pot holders!
• Do not overheat the oil! The pan becomes hot very quickly and requires your full attention. Otherwise the oil can ignite, therefore never leave the pan unattended! Do not extinguish burning oil with water, but rather use a blanket or a suitable fire extinguisher!

Complaints

Damage due to improper use is excluded from the complaints procedure, particularly damage due to failure to observe the instructions. Discolourations, rust and scratches are not defects. In case of a complaint, please contact the provided service address and state the item number.