The Magic of Cast Iron

Cast iron is not a hype. It is a tradition. For centuries, this robust material has been used by chefs, outdoor chefs and grandmothers worldwide. From open fires to modern kitchens: cast iron feels at home everywhere. But... it also needs a little love. And that love starts with seasoning.

What makes this material so unique:

  • It retains heat like no other. Ideal for stews, slow cooking, and perfectly seared meats.
  • It is suitable for all heat sources: gas, induction, oven and open fire.
  • It has a robust and timeless design that fits into any kitchen – from modern to rustic.
  • And last but not least: it lasts for generations. Literally!
  • Cast iron is not a disposable pan. It is an heirloom in the making.

Seasoning – How to prepare your pan for life

Before first use, all our pans are already seasoned, but every now and then it is important to repeat this. This way you build up a natural protective layer that provides a non-stick layer, protection against rust and extra flavour.

Why burn-in?

  • Protects against rust
  • Prevents food from sticking
  • Increases the lifespan of your pan
  • And improves the taste of your dishes

What do you need?

  • Cast iron pan
  • Vegetable oil (e.g. linseed oil or sunflower oil)
  • Oven (or barbecue with lid)
  • Kitchen paper or cloth

Step by step burning:

Clean your pan
Use warm water and a brush, no soap. Dry completely.

Apply oil
Apply a thin layer of oil to the entire pan – inside, outside, handle included. Wipe off any excess oil.

There are several oils that work well for seasoning cast iron. The goal is to use an oil that is heat tolerant and forms a solid, hard layer. Here are the best options:

  • Flaxseed oil (the most recommended option)
  • Why : Linseed oil is rich in omega-3 fatty acids, which polymerize (harden) best when heated. This creates a strong and durable protective layer.
  • Tip : It is important to apply linseed oil in thin layers, as it can evaporate quickly and form a very hard layer.
  • Sunflower oil
  • Why : Sunflower oil has a high smoke point and is readily available. It forms a good, solid layer.
  • Tip : This is a good choice if you don't have flaxseed oil on hand, and it has a neutral scent.
  • Rapeseed oil
  • Why : Canola oil has a high smoke point and works well for seasoning cast iron. It’s an affordable option that’s just as effective as flaxseed oil.
  • Tip : An excellent option if you are looking for a budget-friendly oil that polymerizes well.
  • Avocado oil
  • Why : Avocado oil has a very high smoke point and is rich in healthy fats. It works well for seasoning cast iron.
  • Tip : It is a slightly more expensive option, but certainly effective.

To heat

  1. Preheat the oven to 180–200 °C.
  2. Place aluminum foil at the bottom to prevent drips.
  3. Place the pan upside down on the rack and bake for 1 hour.
  4. Let cool in the oven. Repeat if necessary
    Repeat 2 to 3 times for a strong protective layer.

Maintenance tips for a long life

  • Cast iron does not require much, but it does require the right maintenance:
  • Avoid acidic ingredients (such as tomatoes or wine) in non-enameled cast iron
  • Clean without soap – just warm water and a brush
  • Dry immediately and grease lightly
  • Store in a dry place

Finally: cooking with character

A cast iron pan is more than just a kitchen utensil. It is a piece of craftsmanship. A faithful companion. And a way of cooking that goes back to the essence: simplicity, fire and taste.


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