Pan set (FP25-T & FP30-T)

A cast iron pan is more than just a piece of cookware. It is a real workhorse in your kitchen! The special thing about cast iron is its extreme durability. With the right care, a cast iron pan will last a lifetime! Thanks to its high density, it stores heat excellently and releases it evenly. The result: perfectly cooked steaks, juicy roasts and crispy vegetables.

The secret of a cast iron pan lies in its patina - a natural non-stick coating that forms over time. The more often you use the pan, the better it gets. The patina is created by the oxidation of the iron and the absorption of fat during cooking. It ensures that nothing burns and searing becomes child's play.

Using a cast iron pan isn’t much different from regular pans, but there are some important details to keep in mind. The key to successful cooking is proper preheating: heat the pan slowly over medium heat until it reaches the desired temperature. A drop of water should evaporate immediately when the pan is ready.

Unlike coated pans, cast iron pans develop their own protective layer: the patina. This natural non-stick property is valuable and needs care. Use enough fat or oil, especially with new or lightly seasoned pans. Over time, you’ll need less and less fat as the patina develops better non-stick qualities.

Don’t move the food too early – it will release on its own when it’s properly seared. After cooking, let the pan cool slightly before cleaning. Avoid harsh cleaners or dish soap to preserve the valuable patina.

After cleaning, always store the pan dry and occasionally recondition it with Petromax Care Conditioner for cast and forged iron.

In a cast iron pan, you can prepare anything you want. Whether it's vegetables, fish, meat, or colorful skillet dishes – there are no limits. Thanks to its versatile use in the oven, at home, or on the go, it’s perfect for searing and finishing cooking or even baking sweet or savory cakes.

For that special roasted flavor, the Grill Fire Skillet offers the best conditions, as it is additionally equipped with ridges that create the typical grill marks and allow food juices to drain away.
Important note: You should avoid using acidic foods to protect the natural patina. Tomatoes, citrus fruits, or vinegar can damage the protective layer and should therefore be avoided.

Cast iron pans are made from cast iron and are a classic, traditional type of cookware that doesn’t rely on artificial coatings. With cast iron pans, you can cook at high temperatures, making them especially great for searing and braising meat.

Anyone who knows the true value of a cast iron pan won’t want to miss out on the unique flavor it gives to the food. The natural patina that develops over time turns each pan into a one-of-a-kind kitchen companion.

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.

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!

Our pans contain no PFA and do not require any artificial coating. They get their non-stick effect naturally without PFA through the patina.

The self-forming patina without chemicals or artificial coating ensures a non-stick effect that increases over time and is not affected by high temperatures. This means you can also use your cast iron or wrought iron pans over an open fire or in the oven without any problems and your non-stick effect, which is harmless to health, is retained.

Basically, you don't need to worry about wrought iron or cast iron pans. These are even designed for use over an open fire and can also be used in the oven without hesitation.

The durability of the coating varies depending on the quality of the pan or the type of coating. A durable product saves a lot of frustration. You will know this if you have ever been annoyed by holding a dented pan in your hands or seeing scratches on the coating after only a short time.

The best coating is no coating: Cast iron or wrought iron pans have no coating, yet they have excellent non-stick properties. This is thanks to the valuable patina that develops over time after baking.

Cleaning with washing-up liquid can damage the patina. However, this does not make your pan unusable, as you can restore the patina by re-seasoning it. With good care, your cast-iron and wrought-iron pans and their natural non-stick effect will last a lifetime.

You can find out exactly what to do if your valuable patina is damaged in the instructions for use or in our blog guide.

Regardless of whether it has a coating or a natural non-stick effect, a dishwasher is too aggressive in its cleaning process and attacks the surface. In the case of cast and wrought iron, dishwasher treatment can also cause rust very quickly.

Therefore, you should only rinse your pan with clean water; if necessary, you can also use a standard dishwashing brush. For optimum cleaning without damaging the patina, use the ring cleaner for cast and wrought iron or the scraper for fire pans and skillets, which is also available for grill fire pans with grooves.