Seasoning cast iron is a crucial step for the longevity and optimum cooking performance of pans and fire bowls. Although it may seem complicated at first glance, we'll show you how easy it actually is and which oils are best suited.
How often and for how long should you season an iron pan?
An iron pan only needs to be seasoned before the first use. After that, the patina strengthens with every fry. Whether wrought iron pans or grill and fire bowls, the patina develops over time and improves natural non-stick properties as well as the unique taste.
The duration of the stoving process depends on the heat source and is usually between 10 to 15 minutes. This step should be repeated three times. The patina develops individually with each use and makes the pan more resistant to rust.
Use heat-resistant oils such as sunflower oil, rapeseed oil or coconut oil for your project. Olive oil or other oils with a low smoke point are unsuitable. However, we recommend the Petromax care paste for cast and wrought iron.
Burn in the wrought iron pan:
- Soak the pan for 10 minutes in hot water with commercially available detergent (no washing-up liquid!). Then wash it with a dishwashing brush and clear, hot water. Then dry the pan well.
- Burn in: Place the pan on your stove and pour in a heat-resistant cooking oil (not olive oil) so that the base is well covered. Heat the pan slowly at first and then add one to two teaspoons of salt to the pan.
- Increase the heat and stir the oil occasionally with a wooden spoon or spatula. Now remove the wrought iron pan from the heat and leave it to cool. Rinse the pan with hot water and carefully remove any residue with a cloth. Finally, dry the wrought iron pan well and oil it again. Then carry out the searing process twice more.
After some time, the base of the pan will darken in places and the patina typical of wrought iron pans will form. - Then dry the pan well and finally grease it well with the oil used or the Petromax care paste for cast and wrought iron.
- Your pan is now ready for use.
Burning a wrought iron grill and fire bowl:
- Only burn your pan outdoors. Under no circumstances should it be burned indoors - there is an acute risk of fire and suffocation.
- Put a highly heatable vegetable fat or cooking oil in your grill tray so that the base is well covered.
- Place it over your fire and when the bowl is hot, add a generous amount of salt.
- Stirring occasionally, spread the oil and salt mixture over the entire surface. If the frying surface of your grill tray turns dark in places or over a large area, the typical patina has formed. Then rinse the grill tray with hot water and carefully remove any residue with a cloth. Finally, dry the plate well and oil it again. In addition to the oils mentioned above, we recommend the Petromax care paste for cast and wrought iron for the stoving process. Then carry out the stoving process twice more.
- Then dry the bowl well and finally grease it well with the oil or Petromax Care Paste for Cast and Wrought Iron.
- Your grill tray is now ready for use.
