Pans made of wrought iron or cast-iron impress with their unique roasting experience and unmistakable taste. We understand that you want to hold it over the fire and roast your steak right away. With Petromax Cast-Iron products you may do so as they arrive pre-seasoned. However, you need to season Wrought-Iron Pans, as well as the Griddle and Fire Bowls before you can use them for the first time. Your pan needs its patina layer so that you can benefit from the advantages of your iron pan for a long time. Here you can find out everything about seasoning.
How long does the seasoning process of an iron pan take?
Seasoning an iron pan is not difficult at all. However, if you are doing it for the first time, you will want to know when exactly the seasoning process is complete.
How long the seasoning process takes depends on the heat source used. As a rule, the seasoning time is between 10 and 15 minutes. The seasoning process must be repeated 3 times.
The Griddle and Fire Bowl is seasoned with raw potato slices and heat-resistant oil. The Pan or Grilling Plate should take on a dark colour on the surface. Do not worry if this discolouration only occurs in certain places. You have not done anything wrong.
The patina develops individually and continues to form with each use.
Which oil can I use for seasoning?
You can use any heat-resistant oil for seasoning. Olive oil or other oils with a low smoke point cannot withstand the high temperatures during seasoning or when used over an open fire and are, therefore, not suitable. Thus, use oils such as sunflower oil, rapeseed oil or coconut oil.
How do I season a pan correctly?
When seasoning a pan, it is important to follow the manufacturer's instructions. The basic process may be the same, but there may be variations depending on the material properties. This also holds true for the Petromax Wrought-Iron Pan and the Griddle and Fire Bowl. Here you can find overview of both seasoning methods.
How to season your Petromax Wrought-Iron Pan properly:
- Soak the pan in hot water with a standard detergent (no dishwashing detergent!) for 10 minutes. Then clean then pan with a dishwashing brush and clear hot water. Dry well.
- Seasoning: Place the pan on your stove and add a heat-resistant cooking oil (no olive oil) so that the bottom is well covered. Heat the pan slowly at first, ideally on medium heat. Then add one to two teaspoons of salt to the pan.
- Increase the heat to the highest setting and stir the oil occasionally with the Petromax Wooden Spoon or Wooden Spatula. Now take the wrought iron pan off the stove and let it cool. Rinse the pan with hot water and carefully remove any residue with a cloth. Finally, dry the wrought iron pan well and oil it again. In addition to the above-mentioned oils, we recommend Petromax care paste for cast and wrought iron for the baking process. Then carry out the seasoning process two more times. After a while, the bottom of the pan will start to darken at places and the typical patina for wrought-iron pans forms.
- Then dry the pan well and finally grease it well with the oil used or the Petromax care paste for cast and wrought iron.
- Your pan is now ready for use.
Note: The Wrought-Iron Pan is suitable for all common stove types. Please note that seasoning on the stove can cause smoke. Make sure of good ventilation. Ideally, you should season your pan outdoors on your grill or over a fire.
The exact seasoning process can also be found in the user manual.
How to season your Petromax Griddle and Fire Bowl properly:
- Season the bowl only outdoors. It must never be burnt indoors - there is a risk of fire and suffocation.
- Add high-heat vegetable fat or cooking oil to your Griddle Bowl so that the bottom is well covered.
- Stirring occasionally, spread the oil-salt mixture over the entire surface. If the frying surface of your grill pan turns dark in places or over a large area, the typical patina has formed. Now remove the fire bowl from the campfire and let it cool down. Rinse the grill tray with hot water and carefully remove any residue with a cloth. Finally, dry the plate well and oil it again. In addition to the oils mentioned above, we recommend Petromax care conditioner for cast and wrought iron for the baking process. Then you carry out the baking process two more times.
- Then dry the bowl well and finally grease it well with the oil or Petromax care paste for cast and wrought iron.
- Your Griddle Bowl is now ready for use.
By the way, you do not need to season Petromax pans and pots made of cast iron. We have already taken care of this for you. This way, you can immediately start your cooking adventure with all Petromax Cast-Iron products.
You will also find detailed instructions in the user manual.
How often should an iron pan be seasoned?
You only need to season your iron pan once before using it for the first time. After that, the patina layer will improve with each use. This is the case with both the Wrought-Iron Pan and the Griddle and Fire Bowl. Even the pre-seasoned Cast-Iron Skillets and pots improve over time. Thus, you can enjoy the naturally developing anti-adhesive properties and unique taste more and more with every use.
What is the patina and why is it important?
Due to the unique surface structure of the pan a sealing protective layer is formed with the first use already. This characteristic patina continues to develop with every use.
The pan surface gets darker, making it more resistant. Not only does this render your pan extremely durable, it also improves with every use.
Your iron pan depends on the resilient patina. This thin layer is formed when oil is applied and heated on the surface. It protects the iron from rust and also serves as a natural non-stick coating. Therefore, it is important that you carefully season your iron pan before the first use.
Please note that your wrought iron pan and grill and fire bowl is not suitable for cooking acidic food such as tomatoes, citrus fruits or red wine. Acidic food and red wine must not be used under any circumstances, otherwise the patina will be damaged.
Is it better to season the pan using potato slices?
We recommend both for the Griddle and Fire Bowl , as well as for the Hanging Fire Bowl and the Wrought-Iron Pans to repeat the seasoning process three times with oil and salt or with the Petromax Care Conditioner for Cast and Wrought Iron and Salt.
Why do I need to add salt to the oil?
Salt fulfils an important function during the seasoning process: It binds the oil. Thus, it is possible to distribute the oil to the edges and bulges where oil alone would otherwise run down quickly.
This way, you can be sure that every part of the surface is properly seasoned.
How do I re-season cast iron?
Cast iron usually needs to be seasoned before the first use. Fortunately, your Petromax Dutch Ovens and Fire Skillets arrive ready for use. Nevertheless, it is possible that you will have to renew the patina over time. This can happen, for example, if it has been exposed to weather, has not been stored dry enough or has received too little care. For minor spots of rust, simple re-greasing is sufficient. However, in case of severe rusting you will need to re-season your cookware.
And this is how you do it:
- Remove the rust with a wire brush. Clean the Dutch Oven or the Fire Skillet with warm water, dishwashing detergent and a dishwashing brush. Dry everything well afterwards.
- Grease the entire pot and lid or the entire Skillet with Petromax Care Conditioner for Cast and Wrought Iron or with a highly heat-resistant oil or vegetable fat.
- Place the Dutch Oven (without the lid on) or the Fire Skillet in a preheated oven at approx. 180°C. Let it season for 2 hours and then turn off the heat. Open the oven door a crack and let the Dutch Oven or Fire Skillet cool down slowly.
- Grease all parts again completely after cooling down.
- Your cast iron is now ready for use again.
Caution: Please note that seasoning on the stove can generate smoke. Ensure for good ventilation. Ideally, you should season your cast iron outdoors on your grill or over a fire.
Detailed instructions can also be found in the user manual.