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Care and storage
Provided you care for your Cast-Iron Saucepan properly, it will last for generations. You should follow
a few important basic rules:
• Let the Saucepan cool down after cooking and clean it with warm water. Never use dishwashing
liquid or soap to clean the Saucepan as this can destroy the patina.
• Use a standard dishwashing brush or sponge (no metal sponge!) to clean the Saucepan. For stubborn
grime or burnt-in food residues the Petromax Chain Mail Cleaner for Cast and Wrought Iron or the
Petromax Scraper for Dutch Ovens and Skillets can be used. These do not damage the patina even
when scrubbing vigorously.
• The Saucepan and lid are not dishwasher safe.
• Do not clean the Saucepan with cold water when it is hot. The material could crack or otherwise be
damaged due to thermal shock.
• Never store the Saucepan when it is damp or untreated.
• Always dry the Saucepan thoroughly and apply a thin layer of Petromax Care Conditioner for Cast
and Wrought Iron before stowing. Alternatives are neutral oils or vegetable fat. Do not use olive oil,
as it cannot be heated as high as other fats upon subsequent use.
• Store the Saucepan in a dry place. Also ensure good ventilation by placing a piece of cardboard,
sturdy paper or wood between the pot and the lid.
Instructions for re-seasoning
The patina of your Saucepan needs to be renewed if it has been damaged or destroyed. For example,
your Saucepan may start to rust at places. If this happens, proceed as follows:
• Remove the rust with a wire brush. Clean the Saucepan with hot water, washing-up liquid and a
dishwashing brush. Dry well afterwards.
• Grease the entire surface of the pot and the lid inside and out with Petromax Care Conditioner for
Cast- and Wrought Iron, a neutral oil or vegetable fat. Do not use olive oil or other fats with a low
smoke point, as they burn out too quickly.
• Place the Saucepan in a preheated oven at a temperature of approx. 180°C. If the lid also needs to be
seasoned, place it next to the pot (do not cover the Saucepan). After 1 to 2 hours, turn off the heat,
open the oven door a little and let the Saucepan cool down slowly.
•
Caution!
The burning of the grease may cause smoke development. We, therefore, recommend
carrying out the seasoning process outdoors, e. g. on an open fire or kettle grill.
• Grease the Saucepan once again completely after it has cooled down. The seasoning process is
completed.
