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Gusseisen, Pflegehinweise

Baking cast iron pans - How to bake Dutch ovens & co. properly

Madita Bayer |

Gusseisenpfanne einbrennen - Richtiges Einbrennen von Dutch Oven & Co.

Why sear cast iron

Searing your cast iron pan is crucial for its longevity and cooking performance. This step is only required before first use and lays the foundation for the formation of a protective patina.

The patina, a natural protective layer, continues to develop with every cooking process. The unique surface structure of the pan creates a sealing layer from the very first frying. This not only makes the pan more resistant to rust, but also improves its non-stick properties and unique taste.

IMPORTANT: Make sure that wrought iron pans are not suitable for acidic foods, as this can damage the patina. So avoid tomatoes, citrus fruits or red wine to ensure optimum care and use of your cast iron products.

Baking (new) cast iron

Cast iron must be baked before it is used for the first time to give it its unique patina. We will show you in a few simple steps how to properly or newly season your cast iron pans and pots before using them for the first time.

INFO: Your Petromax Dutch ovens and pans will arrive already baked! Nevertheless, it is possible that you will have to renew the patina over time. For example, if they have been exposed to the weather, have not been stored dry enough or have received too little care. We recommend re-baking the cast iron even if there are slight rust spots.

  1. If necessary, remove the rust with a wire brush. Clean the Dutch oven or pan with warm water, washing-up liquid and a dishwashing brush. Then dry it well.
  2. Grease the entire pot and lid with Petromax care paste for cast and wrought iron, or alternatively with a highly heatable oil / vegetable fat.
  3. Place the Dutch Oven (without the lid on) in a preheated oven at approx. 180 °C. Alternatively, you can also bake your pan on the stove. Leave the cast iron to bake for 1 to 2 hours and then turn off the heat. Open the oven door a crack and allow the Dutch oven to cool slowly.
  4. Grease all parts again completely after cooling down.
  5. Your cast iron is now ready for use again.

Caution: Smoke may be produced when baking on the stove. Therefore, ensure good ventilation. It is best to burn in your cast iron outside on your barbecue or directly over the fire.

You can also find more detailed instructions in your user manual.

  • Traditional German brand. Since 1910.