15
surface is lightly coated. Now place the pan in the preheated oven at approx. 200° C
for 15 to 20 minutes. This process should ideally be repeated 6 times.
Seasoning option 2:
Clean the pan thoroughly as described under „Before first use“. Then pour approx. 3
- 5 mm cooking oil (e.g. sunflower oil) into the cold frying pan. Also wet the side walls
with oil. Now heat the pan until the oil starts to smoke. Switch off the hob and leave
the pan to cool. Then discard the cold oil and rub the cookware with a kitchen towel.
Seasoning option 3:
Clean the pan thoroughly as described under „Before first use“. Then fry thick potato
slices with skin in approx. 3 mm sunflower oil and plenty of salt. After approx. 15 - 20
minutes of roasting at a fairly high temperature, turn off the cooker. Leave the potatoes
to cool and discard. If you repeat this process again, you will create a good patina that
will get better and better as you continue to use the cookware.
After each use - cleaning tips
·
Iron cookware is not suitable for cleaning in the dishwasher. The cookware will rust.
The dish-washer can also be damaged.
·
Rinse the pan thoroughly with standard washing up liquid and a soft cloth, a sponge
or a soft brush in warm water and dry it very well.
·
Then rub the surface of the cookware all over with a paper towel and a little oil until
a slightly shiny film has formed. This serves to refresh the rust protection.
·
Stubborn food residues can be removed with salt and water. Mix a little water with
salt, put it on a cloth and wipe out the pan thoroughly with it. Then rinse carefully so
that no salt residues remain on the surface. Please dry and rub with a little oil.
Caution:
Do not soak iron cookware for a long time.
Important information regarding use
Preparation
·
Iron pans are ideal for preparing meat dishes and fried potatoes. They are
not
suitable for making acidic dishes, such as tomato sauces or red cabbage.
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