Product Description

High-quality wrought iron with great heat conductivity for the perfect steak outdoors or at home

• Long - Lasting Wrought Iron Quality
• No Sticking To The Pan Thanks To A Unique Surface Structure

Safety instructions

The pan handle becomes very hot when in use. Always use heat resistant gloves or potholders when moving the pan. To avoid traces of use on your ceramic hob, lift the pan when moving it. Follow the instructions for the (ceramic) cooker provided by the manufacturer and avoid moving your pots and pans on the (ceramic) hob's surface.

Before the first use

Remove any stickers or adhesive residues and the protective film from Petromax logo on the pan handle. Soak the pan in hot water with detergent for 5-10 mins to remove the colorless anti-corrosion protection. Do not use dishwashing detergent! Then, by means of a dishwashing brush or sponge & clear, hot water remove all residues of the protection layer & dry the pan thoroughly with a clean cloth. For optimum anti-stick effect the pan needs to be seasoned. For that purpose, pour some high temperature cooking oil into the pan so that the bottom is covered well. Slowly heat up the pan over medium heat, so that the iron has enough time to expand. Add a teaspoon of salt. Increase the heat to the highest level & stir occasionally with a wooden spoon or spatula. After some time, the surface of the pan turns dark at places and the typical patina forms. Empty the pan and let it cool down slowly. Rinse the pan with hot water and carefully remove any roasting residues. Dry with a clean cloth & apply a thin layer of  for Petromax Care Conditioner Cast and Wrought Iron  (alternatively a neutral oil or vegetable fat). Your pan is now ready to use. After every use, clean your pan with some kitchen paper or rinse with hot water. Dry with a clean cloth and apply a thin layer of grease. Never use olive for it has a low smoker point & burns out too quickly.

Instructions for use and care

Make sure that the size of the cooker's hob is equal to or larger than the pan size. Otherwise, heat is unevenly distributed across the bottom of the pan. Always heat the pan and the oil slowly so that the material has sufficient time to expand. Never heat when empty. Initially, you will need to use more cooking oil than usual. The more the pan is used & the darker I becomes, the lesser oil is needed. Never clean your pan in a dishwasher or with dishwashing detergent. Clean with some kitchen paper or hot water, then dry with a clean cloth & grease with some neutral oil or vegetable fat. Please note that the patina might be damaged by the preparation of acidic food (e.g. food with wins or tomatoes). In that case you should re-season the pan. Observe the instructions under "Before the first use."

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