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. 

Oven

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

Step -by -step plan

1. Thoroughly clean the cast iron pan with water and soapy water, this is the only time that you can use washing -up liquid. 
2. Dry the pan well with kitchen paper and then put on the hob so that it really gets dry.
3. 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.
4. Scrub the oil well in the pan, it should not look greasy.
5. 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. 
6. 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!

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.