Forged Iron Frying Pans

These iron pans are renowned for their exceptional durability and robustness, making them a true kitchen companion for life—when properly cared for. Thanks to their outstanding heat conductivity, they are ideal for searing and delivering perfect results.

With regular use, a natural patina forms on the cooking surface. This acts like a non-stick coating, enhancing performance over time. The more you use it, the better it gets—darker, smoother, and more resistant to sticking and rust.

Made in Germany from natural, eco-friendly materials and completely free from harmful coatings, these pans are compatible with all types of stoves, ovens, and even open fires. Their uncoated surface is scratch- and cut-resistant, maintaining its integrity for years.

Easy to clean after the initial use, these pans require minimal maintenance and reward consistent use with improved cooking performance and longevity.

Made in Germany.

Outside: 20Dcm: Inside: 14Dcm

*MUST BE SEASONED BEFORE USE

A simple step-by-step guide:
🔧 You’ll Need:
Your forged iron pan (clean and dry)
High-smoke-point oil (e.g. flaxseed, grapeseed, canola, or vegetable oil)
Paper towels or cloth
Oven (or stovetop if oven is not an option)

🔥 How to Season Your Forged Iron Pan:
1. Clean the Pan
If it’s new, scrub off any factory coating or residue with hot water and a small amount of mild soap (this is the only time you should use soap). Dry thoroughly — water can cause rust.

2. Apply Oil
Pour a small amount of oil (1–2 tsp) onto the pan. Use a paper towel to rub it over the entire surface — inside, outside, and handle. Then use a clean towel to wipe it down again, just a thin layer, not a greasy surface.

3. Heat the Pan

Option A: In the Oven (Preferred)
Place the pan upside down on the middle rack of a cold oven.
Put foil or a baking sheet on the lower rack to catch drips.
Bake at 200–250°C (400–480°F) for 1 hour.
Turn off the oven and let the pan cool completely inside.

Option B: On the Stovetop
Heat the pan over medium-high heat for 10–15 minutes until it smokes and turns darker.
Let it cool, then repeat the oiling + heating step 2–3 times for best results.

Tips:
The more you use the pan (especially for cooking with fats), the better the seasoning gets.
Don’t wash with soap or soak in water. Just wipe clean or rinse with hot water and dry thoroughly.
After each wash, lightly oil the surface to maintain protection.

NB: Take care that the stove plate has the right size - it should not be smaller than the bottom of the pan. After use, wipe the pan dry with paper towels or rinse with hot water. Let dry thoroughly and lightly grease the pan.