Cast iron is truly a kitchen staple – in the truest sense of the word. Our ancestors already stirred their pots over open flames, and to this day, cast iron remains an indispensable part of kitchens and outdoor cooking. Whether on a modern induction stove, a gas grill, or directly over a campfire – cast iron can do it all. If you keep a few things in mind.

What you absolutely need to know:

Cast iron gets really hot—so please don't touch it without protection! Wear heat-resistant gloves or a thick potholder. Children should play somewhere else while you're cooking—it gets really hot.

A very important point: Do not pour cold liquids onto hot cast iron – this can cause cracks. And never simply leave an empty cast iron product on the fire. The material is brittle and could break.

Dishwashing liquid or soap? No thanks. Cast iron has no place in the dishwasher either. After cooking, simply let it cool, then remove any food residue with hot water and a wooden or plastic spatula—no metal scratches!

Before first use:

Your cast iron dream arrives pre-treated—seasoned with vegetable oil and ready to use. However, please rinse with lukewarm water and dry thoroughly to remove any dust or excess oil.

Easy to care for – if you know how:

For the first few times, you should avoid acidic foods like tomatoes or vinegar. These attack the protective patina—and that's worth its weight in gold.

Once the cast iron has cooled, clean it as described and then rub it lightly with sunflower or rapeseed oil. Olive oil? Better not – it quickly goes rancid and smokes heavily.

Store correctly:

Dry, airy, and oiled – that's how your cast iron likes it best. Never store it damp or dirty, and certainly never place it in water. Even with a patina, cast iron can rust otherwise.

And if it does happen – the burning in:

Is the patina gone or has some rust started to form? No need to panic. Simply clean with a wire brush and warm water, dry thoroughly, and then rub in a thin layer of sunflower or rapeseed oil. Avoid oil pools—otherwise, they'll tip over and start to stink.

Then it's time to burn in:
– Gas grill : Place the cast iron grill open-side down on the grill. Season at 180–200°C for 1–2 hours. Then oil and season again.
– Oven : This also works, but be careful: It smokes! Bake at 180–190°C for 1–2 hours and let cool in the oven.

With each use, the patina improves—darker, smoother, and even more non-stick. Cast iron is a bit like fine wine: it simply gets better with time.

Of course, you will find a detailed description of how to care for cast iron in our cast iron products.