How brand you put in a cast iron pan?

Cast iron pans are very popular with many people. Chefs swear by them! With proper maintenance, a cast iron pan will also last your lifetime and you can fry almost anything in it.

Cast iron can withstand high temperatures, which is why you can also use them on the BBQ. If the cast iron pan does not have a wooden or plastic handle, it can also be used in the oven. In addition, they are also often suitable for induction, but here the weight comes into play. Heavy cast iron pans in fact easily leave scratches, so own risk. Which cast iron pans are there? And how do you maintain such a pan? Find out in this blog!

Pickling cast iron pans

These pans are often a bit cheaper because you have to burn it in - season it yourself. This takes some time, but helps with the use, enjoyment and longevity of the pan. There are two ways to season your pan yourself.

Pickling - Seasoning - Oven

Oven

Do you want to season your pan in the oven? If so, it must be made entirely of cast iron, so it must not have a wooden or plastic handle.

Roadmap

Turn on the oven and preheat it to 250 °C.
Clean the cast iron pan thoroughly with water and soapy water, this is the only time you may use dish soap!
After that, dry the pan well with kitchen paper and then put it on the hob so that it gets really dry.
Rub the entire pan thoroughly (including the handle and bottom) with a kitchen paper coated with vegetable oil. If the outside Enamelled is, you don't need to. Enamel does not need to be greased.
Brush the oil well into the pan; it should not look greasy when it goes into the oven.
Place the pan inverted in the oven on the middle rack for 1 hour. Place aluminum foil on the bottom, so the drips of oil will get on it.
Turn off the oven and put the pan in the closed oven for 15 minutes. Then take it out and let it cool on a trivet.

To sear your pan even better (which we recommend) repeat steps 4, 5 and 6 one or two more times. Especially with a new pan!

Burning - Furnace

Oven

Do you want your pan season on the stove? Make good ventilation.

Step -by -step plan

Thoroughly clean the cast iron pan with water and soapy water, this is the only time that you can use washing -up liquid.
Dry the pan well with kitchen paper and then put on the hob so that it really gets dry.
Rub the whole pan thoroughly (also the handle and bottom) with a kitchen paper with vegetable oil. If the outside is enamel, it is not necessary. You don't have to grease enamel.
Scrub the oil well in the pan, it should not look greasy.
Put it on the stove and let him get very hot, so that it starts to smoke. The thin layer of oil is now starting to adhere to the cast iron.
Remove it from the stove to cool and remove any remaining oil residues (think of over). This should not be much.

To create a perfect non -stick coating, a cast iron pan must be treated at least 5 times. Do not start cooking before you have performed the steps above five times. When the pan has cooled, you can continue with step 3, to repeat the entire process 5 times. During the burning, a cast -iron pan changes color, you don't have to be shocked. The burning of a cast -iron pan was only successful when an even dark brown to black color can be seen!

Non-stick coating reset

Heb je je gietijzeren pan lang niet meer gebruikt of zijn er door vocht toch roestige plekken ontstaan? Dan kan het nodig zijn om de aangebrachte antiaanbaklaag te ‘resetten’. Daarmee breng je als het waren een compleet nieuwe antiaanbaklaag aan. Zorg er wel voor dat je de beschadigde laag er goed afhaalt met een schuursponsje, waardoor daarna het originele gietijzeren weer tevoorschijn komt. Herhaal dan de stappen van het inbranden, zoals hierboven stap voor stap is uitgelegd.

Have you not used your cast iron pan for a long time or have rusty spots occur due to moisture? Then it may be necessary to "reset" the applied non -stick coating. With that you apply a completely new non -stick coating if it were. Make sure that you pick up the damaged layer well with a scouring sponge, so that the original cast iron appears. Then repeat the steps of burning in, as explained step by step above.

Types of cast iron pans

burning/seasons, pre-seasoned and enameled

INbranding - Seasons

You often have to burn a cast iron pan yourself for use, this is also called "seasons". During the burning you create a "natural" non-sized coat. A good version of this contributes to an extra taste, no rust and it will be a pan that lasts a lifetime. You only have to do this with a cast iron pan without a non-stick coating.

Pre-season

Cast iron pans that have already burned in is also called "pre-season". Don't feel like the entire burn -out process? Then choose a pre-seasoned pan! You have to maintain these pans and dry well after each use with a small layer of neutral oil, but you don't have to burn it yourself. By using the non -stick coating builds up and you will have less and less trouble eating your pan.

Geëmailleerd gietijzer

Deze pannen zijn erg populair. Een pan met een geëmailleerde binnen- en buitenkant roest minder snel en is makkelijker schoon te krijgen. Deze pannen hoef je niet in te branden en in te vetten, houd hem alleen wel goed droog! Een rondje vaatwasser is niet aan te raden voor geëmailleerde gietijzeren pannen.

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