Pans

Cast iron and wrought iron are both wonderful materials for cookware, each with their own strengths. Cast iron is known for its excellent heat retention. This makes it perfect for stews and anything that needs to cook at a low temperature for a long time. Wrought iron, on the other hand, is lighter and heats up more quickly. It is particularly suitable for quick searing and wok dishes where precise temperature control is important.

The choice between cast iron and wrought iron therefore depends entirely on what you want to cook. Cast iron is ideal for dishes that require even and long-lasting heat. Wrought iron is perfect for quick and precise cooking. Both materials are extremely robust and durable if cared for properly.

Ultimately, the choice between cast iron and wrought iron is a matter of personal taste and cooking habits. Both materials have their advantages and are suitable for different cooking techniques. Try them both out and decide for yourself which material you like better!

Choosing the right pan depends very much on what you want to cook. Each pan has its own strengths and is particularly suitable for certain dishes.

Coated pans are primarily known for their non-stick properties. This makes cooking and cleaning much easier. Nothing sticks and you need less fat or oil. This is not only practical, but can also lead to healthier dishes.

But what about uncoated pans, such as cast iron or wrought iron? Although these pans do not have an artificial coating, they develop a natural patina over time. This patina is created by burning in oil and fat and also has a non-stick effect.

Why is the natural patina so special?

Health: The natural patina consists of natural oils and fats that bond with the metal surface. Unlike artificial coatings, there is no risk of particles coming off and getting into your food.
Longevity: A well-maintained patina can last a lifetime. Coatings can rub off or become damaged over time.
Taste: Many chefs appreciate the special taste that food takes on in an iron pan with patina.

If you value natural materials, durability and a special taste, cast iron or wrought iron pans are an excellent choice.

Important: No matter which pan you choose, regular maintenance is always important. With coated pans, you should follow the manufacturer's instructions to avoid damaging the coating. With cast iron and wrought iron pans, you should regularly refresh the patina by oiling the pan after use.

You can find instructions for oiling your cast iron pan here:
https://petromax.de/blogs/ratgeber/gusseisen-einbrennen
You can find instructions for searing your iron pan here:
https://petromax.de/blogs/ratgeber/schmiedeeisen-einbrennen-tipps-und-tricks-fur-pfannen-und-feuerschalen

No, unfortunately you can't use every pan on every hob.

The compatibility of a pan with a particular cooking surface depends primarily on the base material of the pan. Here are the most important cooktops and the pan materials suitable for them:

Induction: only pans with a ferromagnetic base (meaning they are attracted to a magnet) will work on induction hobs. This is because induction works through magnetic fields.
Ceramic hob: Most pans are suitable for ceramic hobs. It is important that the base of the pan is even and stable.
Gas hob and electric hob: Most pans are also suitable here.

To enjoy your pans for a long time and cook safely, you should always make sure that the pan and hob are compatible.

When buying a new pan, there are a few important aspects to consider so that you can enjoy your new cooking companion for a long time:

1. material:
Coated pans: Ideal for delicate foods, easy to clean, but not suitable for very high temperatures.
Cast iron: Lasts forever, retains heat extremely well, is suitable for high temperatures and develops a natural non-stick coating.
Stainless steel: Robust, durable, versatile, but requires some practice.
Ceramic: Very good non-stick properties, scratch-resistant, but sensitive to temperature fluctuations.
Wrought iron: Lighter than cast iron, good heat distribution, suitable for delicate dishes.

2. size and shape:
Size: consider how many people you usually cook for.
Shape: Round pans are versatile, while special shapes such as woks or grill pans are optimized for certain dishes.

3. base:
Thickness: a thick base retains heat better and distributes it more evenly.
Material: Make sure that the base is suitable for your stove (e.g. ferromagnetic for induction).

4. handle:
Material: wooden or plastic handles are insulating, metal handles can get hot.

5. weight:
A heavy pan retains heat better, but can also be heavier to handle.

6. coating:
With coated pans, pay attention to the quality of the coating and whether it is suitable for your cooking style (e.g. scratch-resistant, dishwasher-safe).

7. care:
Find out about the manufacturer's care instructions. Each pan requires different care to maintain its properties.

The best pan for you depends on your individual needs and preferences. By taking the above points into account, you are sure to find the perfect pan for you.