Cast iron pans

Cast iron pans are cast from iron. A cast iron pan has no artificial coating and is classic, traditional cookware. Cast iron pans can be used for frying at high temperatures, making them particularly suitable for searing and braising meat.

Anyone who knows the true value of a cast iron pan will not want to miss out on the incomparable taste of the food cooked in it.

Many amateur and professional chefs who have discovered cast iron as the ideal material for their pan appreciate the incomparable frying experience and will never give up their cast iron pan.

Why is that? Cast iron is made for particularly high temperatures and retains heat for a long time, so meat, for example, can continue to cook after roasting without the need for another heat source. In addition, the inherent flavor of food prepared in cast iron pans is optimally preserved. This makes dishes taste much more intense, which is generally referred to as a characteristic taste. The cast iron pan's versatility is also what makes it so good: it can be used not only for frying and braising, but also for baking pies, tarts and cakes.

The quality of a cast iron pan increases over time, as the patina that forms protects the pan and makes it more robust. You can use it anywhere: in the oven, on all types of stoves and over an open fire. If you look after it well, it will last forever.

You can prepare anything you like in a cast iron pan. Whether vegetables, fish, meat or colorful pan-fried dishes, there are no limits. Whether you use it in the oven, at home or on the go, it is perfect for frying and reheating or for baking sweet or savory cakes.

For that special roasted flavor, the Grill fire pan This is because it is also equipped with grooves that create the typical grill marks and allow food liquids to run off. Only during the first few uses should you refrain from preparing acidic foods so that the valuable patina can develop unhindered.

Not all iron pans are the same. A distinction is made between cast iron and wrought iron. The two materials differ greatly in their typical properties. Cast iron pans, like the Fire pans or Grill fire pansare made of iron alloys and are cast in a mold. Wrought iron pans on the other hand, are made of forged steel.

They also differ from each other in terms of food preparation. Cast iron pans are suitable for long periods of braising and cooking. They heat up slowly, but retain the heat for a long time, making cast iron pans ideal for post-cooking.

Wrought iron pans, on the other hand, heat up very quickly and are ideal for searing food. It is therefore important that you first know exactly what your needs are, then you will know whether the cast iron or wrought iron pan is best for you. Find out more about wrought iron pans here.

Anyone who values safe materials and wants to prepare food with as little fat as possible is well advised to use a cast iron pan, also known simply as a cast iron pan.

On the one hand, the pan develops a natural non-stick effect over time without a coating, and on the other, once a stable patina has formed, only a minimal amount of frying fat needs to be added. This makes the cast iron pan a natural, healthy basis for a healthy diet.

There are good reasons why cast iron pans have been around for decades. Here are the most important advantages of cast iron pans at a glance:

The term "coating" often refers to properties that prevent food from sticking. This is the case with the cast iron pan, but there is no coating here. The non-stick effect forms naturally all by itself and is known as patina.