Baking a cast iron pan

This will give your cast iron pan the perfect patina!

A cast iron pan is a real piece of craftsmanship - durable, robust and gets better with every use. In order for it to develop its full performance, it must first be baked. Baking a cast iron pan creates a natural non-stick layer, the so-called patina. This protects the iron from rust and provides the unmistakable roasting aroma that cast iron fans appreciate so much.

Why you should bake a cast iron pan

New cast iron pans usually only have a light rust protection film, but no real non-stick layer. However, cleaning also weakens the patina. When cast iron pans are baked on, the oil polymerizes on the surface - it bonds permanently with the metal and forms a black, smooth layer. This patina ensures that food does not stick, the taste is more intense and the pan is protected from moisture.

In short: no real cast iron magic without seasoning!

Preparation before searing

Before you start, the pan should be clean and dry.
If it is new, a quick wipe with hot water will suffice.
For older pans with residues or rust, we recommend a thorough cleaning with hot water and a ring cleaner or fine steel wool.

Then: Dry thoroughly! Any moisture can impair the result.

Which oil or paste should I use for searing?

Heat-resistant oils with a high smoke point are suitable for searing the cast iron pan. Linseed oil, rapeseed oil or sunflower oil work particularly well as fat-release spray or special burn-in paste - it is particularly practical because it is evenly distributed and has been specially developed for cast iron.

Important: Only apply a thin layer! Too much oil leads to sticky, uneven spots.

Instructions: How to season a cast iron pan properly

1. Grease the pan thinly - inside, outside and on the handle if it is made of cast iron.

2. Heat the pan - whether Grill, oven or open fire - all on full heat!

3. Allow to "burn in" - it may smoke slightly, this is normal and shows that it is working.

4. Allow to cool - let the pan or cast iron pots cool down, do not deglaze with cold water!

5. Repeat (optional) - for a particularly robust patina, the process can be repeated 2-3 times. If you want to save yourself the trouble of baking separately, do it at the same time as heating the pan for the first time.

After baking, the pan is glossy black - the sign that a stable protective layer has formed.

Care after searing

So that you can enjoy your cast iron pan for a long time:

• After each use, clean only with hot water and a cloth - no washing-up liquid!

• Dry immediately and apply a thin coat of oil.

• If the patina becomes damaged or uneven, you can simply re-season it.

Conclusion

Searing a cast iron pan is not a complicated process, but a small labor of love for your cookware. With a little oil, heat and patience, you can create a long-lasting, natural non-stick layer that works better than any coating.
Whether with searing paste or classic oil - once done right, your pan will last for decades and get better with every dish.