Both cast iron and wrought iron pans should be seasoned properly before using them for the first time.
Iron pans such as cast iron pans or wrought iron pans are very popular because they can withstand high temperatures, are very robust and are particularly suitable for frying meat and fish in particular, but also other foods.
But in most cases, iron pans do not have a coating, so they have to be seasoned before they are used for the first time.
A step-by-step guide on how to do this can be found below.
Cast iron pan and wrought iron pan: why do you have to season iron pans at all?
With copper or aluminum pans that are already coated with Teflon or ceramic, you can start cooking or frying pancakes, fried eggs, etc. straight away.
The situation is different with iron pans without a patina.
However, some manufacturers already season cast iron pans or equip the iron pan with a coating, so pay attention to the manufacturer's instructions.
Normally, iron pans have to be seasoned before they are used for the first time.
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Cast iron pans and wrought iron pans must be properly seasoned before they are used for the first time.
© Robert Kalb/Imago
You should not neglect this step so that the fried food does not lie directly on the pan and the taste of the food is not negatively affected by the corrosion protection.
Seasoning also prevents the food from sticking to the pan and making the leftovers difficult to remove.
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Care instructions: How to properly season your cast iron pan or wrought iron pan
First of all, you need the right oil to season your cast iron pan and/or your wrought iron pan.
Sunflower oil and rapeseed oil, for example, are suitable, but linseed oil can also be used.
Stay away from olive oil - it doesn't tolerate the high temperatures and burns.
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Step-by-step instructions for seasoning the pan:
The right preparation:
Soak the pan in a hot mixture of washing-up liquid and water for ten minutes.
Then scrub with a brush or sponge and rinse the cast iron or wrought iron pan with clear water.
So that the iron pan then dries well, you should place it in the warm oven for a quarter of an hour.
The two methods of burn-in:
For the salt method, fill the dry bottom of the pan with cooking oil.
Place the pan on the stove over medium-high heat and add 2 teaspoons of salt.
Then turn the stove up to high and stir constantly with a wooden spoon.
When the bottom of the cast iron pan or wrought iron pan has turned dark, the appropriate patina has developed.
If necessary, you can repeat the burn-in process several times.
For the oven method, put the oil on a piece of kitchen roll and use it to wipe out the iron skillet.
Then place the cast iron or wrought iron pan upside down on the grid and heat the oven to 250 degrees Celsius.
When the oven has reached the desired temperature, turn it off but leave the pan in the oven for another hour.
Finally, remove the pan and wipe it again with paper towels.
You can also repeat this method several times.
Post-seasoning and maintenance tips:
When you've finished seasoning and have any leftover oil from the salt method, you can collect it and use it to grease the iron skillet.
Once the cast iron pan and wrought iron pan have been burned in, they must not be cleaned in the dishwasher or with washing-up liquid.
Scratching brushes or sponges should not be used to clean the iron pan with a homemade patina, nor should you soak the cast iron pan or wrought iron pan in water for a long time - because then it will rust.
Stubborn residue can be removed either with salt or by boiling.
Also remember to oil your iron pan regularly for maintenance.
List of rubrics: © Robert Kalb/Imago