Seasoning of Wrought-Iron Pans and Griddle and Fire Bowls
How to season your pans and bowls the right way
Finally, it is yours – your new wrought-iron pan! Surely, you would like to use it right away for frying your steak over the fire. However, before you start, there are still some important instructions you need to consider. Your pan needs its patina and for that purpose must be correctly seasoned at first – just like the Petromax Griddle and Fire Bowls – in order for the patina to establish and increase sustainably. Check out our simple instructions about how to season correctly and what the patina really is.
What is the patina and why is it important?
Already with the first use of a self-sealing, the protective layer develops on the unique surface structure of the pan. This patina is characteristic for wrought-iron pans and evolves further with each use the pan’s surface gets darker which makes it even more resistant. Wrought iron is not only extremely durable, but it also improves with every use!
So, your iron needs a strong patina. This thin layer develops when oil is applied to the surface and heated. It protects the iron from rust and at the same time serves as a non-stick coating. Therefore, wrought iron has to be thoroughly seasoned before the first use.
Seasoning of your Wrought-Iron Pans
- Soak the pan in hot water with detergent (not dishwashing liquid!) for about 10 minutes. Wash it with a dishwashing brush in clear, hot water. Thoroughly dry the pan.
- Seasoning: place the pan on your stove and pour in high-temperature oil (not olive oil) until the bottom surface is fully covered. First, heat up the pan slowly at medium heat. Add one or two teaspoons of salt.
- Raise the temperature to the maximum and stir the oil from time to time with the Petromax wooden spoon or spatula. After some time, the pan bottom turns dark in places and the characteristic patina of wrought iron develops.
- Empty the pan and let it cool down slowly. Wash the pan with hot water and remove possible residues carefully. Thoroughly dry the pan and coat the inner and outer surface with a neutral oil, vegetable fat, or the Petromax Care Conditioner for Cast and Wrought Iron.
- Your pan is now ready to use.
Note: the wrought-iron pan is suitable for all common stove types. The seasoning on the stove may lead to smoke development. Therefore, ensure for good ventilation. At best season your pan outside on your grill or directly over the fire.
Seasoning Griddle and Fire Bowls
Your Petromax Griddle and Fire Bowl also needs to be seasoned thoroughly before the first use.
- Pour high-temperature vegetable fat or oil into your griddle bowl until the bottom surface is well covered.
- Place it over the fire and add plenty of salt as soon as the bowl is hot.
- While stirring occasionally, repeat distributing the oil-salt-mixture over the entire surface, especially over the edge areas. After some time, the frying surface of your griddle bowl turns dark in places and the characteristic patina develops.
- Empty the bowl and let it cool down. Wash the pan with hot water and remove possible residues carefully. Thoroughly dry the bowl and finally coat it well with the oil or the Petromax Care Conditioner for Cast and Wrought Iron.
- Your Griddle- and Fire Bowl is now ready to use.