CAST IRON PANS FROM VUUR LAB.

To start with a clean cast-iron pan, go ahead and remove the protective coating. To do this, you need to heat the pan until the oil or wax can be removed with a cotton cloth. The pan doesn't need to be very hot for this, you just want the protective layer to be easier to remove.

The pan can then be roasted. This can be done, for example, in a normal oven in the kitchen at a temperature of 175ºC to 200ºC, but you can also use a hob, cooker or barbecue. If you use an oven, place the pan in the oven for about half an hour. The heat will open the pores of the cast iron.

Now rub your cast iron pan with a little vegetable oil (for example: sunflower, peanut or linseed oil). It only needs to be a very thin layer, no drops need to be visible. Wipe off the excess again. The oil will close the pores.

Next, place the cast-iron pan upside down back in the oven for at least half an hour or more until it starts to smoke (this should happen at a temperature of > 175ºC).

Then let the cast-iron pan cool down gently. Note: not under the tap with cold running water! If you repeat this process three times, the cast iron pan will form a shiny deep black protective layer (called the Patina layer). This layer forms a natural non-stick layer and also provides protection against rusting of the cast iron.

It is important to clean your cast iron pan after use! Make this a regular habit so that it becomes a routine for you. Cleaning your cast-iron pan should be done immediately after use. So don't leave it with food residue for a while. Note: Rinse a hot cast iron pan after use and not rinse with cold water.

Remove the food residues and use a plastic spatula or a (putty) knife to scrape clean. If the pan is badly burned, you can also use a wire brush. If you don't have that handy, a good alternative is to sprinkle salt on the dirty surface of your cast-iron pan and then use a spatula to scrape off the food residues. Then rinse the pan with lukewarm water. Using a very small amount of ordinary washing-up liquid is allowed. Do rinse the cast iron well afterwards with plenty of water. However, do not use dishwasher detergent or other cleaning agents to which aggressive chemical ingredients have been added (if in doubt, do NOT use them!). As cast iron is porous, soap residue may remain. This can leave a nasty aftertaste.

Never clean your cast iron pan in a dishwasher. This will automatically cause rust to form on the surface (the cast iron pan can still be restored by redoing the above).

Now let the cast iron pan dry thoroughly (possibly by heating it slightly). Now lubricate the cast iron with a vegetable oil. Use a clean part of the same cloth to wipe off the excess maintenance product or oil. The aim is to fill the pores with the maintenance product or oil. With cast-iron pans, not only the surface you are frying on should be treated, but the exterior and underside should also be coated in the same way. Place the pan upside down and let it cool down completely. You can then store your cast iron pan.

If your pan has a lid, use a piece of wood or cardboard to keep it ajar. If the pan will not be used for a longer period of time, you can put some old newspapers in the pan. These remove the moisture from the pan. With regular and proper maintenance, your new cast-iron pan will last a lifetime! During use, the pan gets really hot! It is recommended to use heat-resistant gloves.