Content

• To step
• Method 1 of 3: Treat a new pan
• Method 2 of 3: Treat an old pan
• Method 3 of 3: Maintaining the pan

Cast iron pans that have been treated properly will last a lifetime and have a natural non-stick coating. By treating the pan with fat or oil that you burn in the bottom, a cast iron pan gets its non-stick coating. Below you can read how to treat a new and old pan and how to properly maintain the pans. This way you can enjoy your beautiful pans for a long time!

To step

Method 1 of 3: Treat a new pan

1. Preheat the oven to 180 ºC. Do not put anything in the oven other than the pan, the development of steam from food can affect the process.
2. Place the pan in the oven. Let the fat or oil fry in the pan for 2 hours. Remove the pan from the oven and let it cool.
3. Repeat this process three times. You need several layers of oil to get the layer you want. A good non-stick coating that does not come off during cooking, you get by repeating the process: apply another layer of fat or oil, put in the oven, let it cool down and finally do this a third time.

Method 2 of 3: Treat an old pan

1. Preheat the oven to 230 degrees..
2. Place the pan in the vinegar solution. Make sure the pan is completely submerged. Let the pan soak for 3 hours in the vinegar solution that will dissolve any rust. Remove the pan from the tray after 3 hours.
   • If some rust remains, scrub it off with a brush. Because the rust has been loosened, it will come off without any problems.
   • Do not put the pan back in the vinegar solution to soak it longer, if the pan remains in the solution for too long will damage the pan.
3. Bake the pan in the oven. Place the pan in a preheated oven (180 ºC) for 2 hours. Then take the pan out of the oven and let it cool down.
4. Repeat the process. To obtain a good non-stick coating, repeat the process 2 more times: apply more fat or oil, fry it, then let it cool and repeat.

Method 3 of 3: Maintaining the pan

1. Clean the pan after use. Immediately after use, it is easiest to clean the pan, namely before food residues adhere to the pan. Let the pan cool slightly until you can touch it without danger and wipe the pan clean with kitchen paper. Then rinse the pan with hot water.
   • If the pan is still baked, make a mixture of salt and vinegar and rub the spots with kitchen paper until the residue comes loose. Then rinse the pan with hot water and remove the vinegar residue.
   • You can burn off baked-on food scraps. Place the pan in a hot oven and burn off the leftovers. Let the pan cool and wipe the burnt residue from the pan. After this method you have to make the non-stick coating again as it has now been affected by the heat.
   • Do not use soap and scouring pads on pans that have been treated. This removes the non-stick coating, allowing moisture to react with the metal. This can cause rust.
2. Treat the pan regularly. Every time you use the pan and use oil, the layer is maintained. However, to ensure that the non-stick coating remains in perfect order, it is a good idea to repeat the entire treatment every now and then. Especially if you used salt and vinegar to clean the pan.
3. Keep the pan in a dry place. Do not allow water to drip from other utensils on the pan. Stack your other items in the pan, then protect the layer by placing a clean tea towel or kitchen paper in between.