Instructions for Use:

Using Cast Iron Cookware:

Cast iron cookware is one of our favorites because it’s a lifelong investment. Cast iron is better suited for the oven, stove (including induction), and grill than, for example, glassware. While glass and ceramic pots, pans, and baking dishes withstand temperatures up to 250°C, cast iron can handle up to 600°C. Since cast iron cools down slowly, it’s ideal for keeping prepared food warm. And because cast iron distributes heat evenly, it also makes burning food on the bottom less likely.

Since cast iron cookware is still not very widespread, here are some of the most common questions about its use.

A common myth is that cast iron should never be washed with detergent. Fortunately, that’s not entirely true – a little detergent won’t harm cast iron, but don’t overdo it. For black cast iron, we recommend using eco-friendly dish soaps that won’t damage the protective oil layer. You can also scrub off food residue stuck to cast iron with salt. Generally, it’s best to clean cast iron with a paper towel or rinse it under water.

Let the cast iron cool somewhat before cleaning, as a sudden change in temperature can cause it to crack. Keep this in mind during cooking as well – never pour cold liquid into a hot pot.

Caring for Cast Iron:
It’s true that cast iron requires some maintenance from time to time. If you see that the cookware looks dry after washing, rub it with a small amount of warm oil or fat. Well-maintained cast iron should have a slight sheen but should not feel greasy. If you skip this step, there’s a risk the cast iron may rust after sitting unused for a while.

If the cast iron does rust, scrub it clean and re-season it with oil or fat (e.g., lard).

Cast iron cookware should always be preheated before cooking. You can test the temperature using a few drops of water – if the water starts to dance and sizzle, the pan is hot enough and ready to use. If the water evaporates instantly, the pan is too hot, and you should let it cool slightly.

What to avoid:
– Do not leave food in cast iron for long periods, especially acidic food.
– Do not store cast iron while it’s still damp – it will rust.
– Never pour cold water into hot cast iron.