cast iron pans

How to use and care for cast iron correctly

Some things last a lifetime – cast iron cookware is definitely one of them. Cast iron isn't just a reliable companion in the kitchen, but a true statement of sustainability, quality, and enjoyment. But what makes cast iron so special? Why is it a worthwhile investment? And how can it stay with you for decades? In the Fissler guide, you'll learn everything about the proper use, care, and many advantages of cast iron pans, pots, and roasters.

Advantages of cast iron

Care and cleaning

Seasoning cast iron

The correct use

History and origin of cast iron cookware

The roots of cast iron stretch back over 2,500 years – to ancient China in the 6th century BC. From there, the material conquered the world and became an indispensable part of culinary culture. While robust tools and pots were forged from it in the Middle Ages, French manufacturers produced the famous cocottes in the 19th century. Today, cast iron is a symbol of quality and sustainability and is experiencing a renaissance due to its many advantages.

What is cast iron made of?

Cast iron cookware, such as a cast iron roaster, is made from an alloy consisting mainly of pure iron and carbon .

Depending on the manufacturer and intended use, other metals such as silicon or chromium can also be added to positively influence the properties of the cast iron. Typically, a mixture of approximately 95% pig iron, about 3% carbon, and approximately 2% other components is melted at temperatures up to 1,700 °C and further processed or cast in its liquid form.

The advantages of cast iron at a glance

There are good reasons why heavy cast iron, as an alloy of pure iron and carbon, is preferably produced for cookware.
These are the most important arguments:

1. Heat storage and heat resistance

The material composition of cast iron results in optimal heat storage. Although it takes slightly longer to heat up than, for example, aluminum or copper, cast iron retains heat exceptionally well and for a very long time, and all this with very low energy consumption.

2. Even heat distribution

In cast iron roasters and pans, the heat is distributed slowly and evenly over the entire surface, ensuring that the food is cooked evenly.

3. Patina – a natural non-stick effect

When properly prepared, cared for, and used, cast iron cookware develops a natural non-stick coating over time, known as patina. This prevents food from sticking and makes cleaning easier. The patina also allows for a reduction in the amount of fat needed for cooking and enhances the flavor of the food.

4. Durability and sustainability

Cast iron cookware is not only extremely durable, but also versatile and sustainable. With proper care, it lasts a lifetime and even improves with regular use. It is heat-resistant and requires no chemical coatings.

Enameled or unenameled cast iron: Which is better?

The choice between enamelled and non-enameled cast iron depends on your personal preferences.

Enameled cast iron

Enameled cast iron, such as that available from Fissler, has a protective layer of enamel. This enamel protects the cast iron from corrosion and allows even acidic foods like apples or tomatoes to be cooked without any loss of flavor.

Unenameled cast iron

Unenameled cast iron pots and pans lack a protective glass coating. As a result, the raw cast iron can react with acidic foods and impart a slight metallic taste to the food.

Rust protection is not provided from the outset. This is ensured by seasoning the uncoated pots and pans.

Finding the right model for your cooking habits

Whether a cast iron pan should be enamelled depends on your preferences. For grilling over an open flame, unenameled cast iron is ideal, as it withstands direct contact with fire well. On a grill, the heat can be concentrated in one spot, which can lead to uneven heating of enamelled cast iron and cause the enamel to chip.

Discover enamelled cast iron cookware from Fissler

Over 50 years of professional quality – reborn in cast iron

Original-Profi Collection® Cast Iron

A harmonious interplay of heat and aromas

Moments Collection

Care and cleaning of cast iron

With proper care, you can significantly extend the lifespan of your cast iron pans and cast iron roasters and preserve their excellent cooking qualities in the long term.

Generally, hand cleaning is recommended to preserve the patina or natural non-stick effect.

Step-by-step instructions: Cleaning enamelled cast iron

1. Cleaning:

Use hot water, mild dish soap and non-scratch dishwashing utensils such as a dishcloth or sponge for cleaning.

2. Remove residues:

For encrustations or stubborn stains, soak the cookware first instead of using metal sponges or abrasive cleaners.

3. Oiling:

After each cleaning, lightly wipe the cookware with a cloth moistened with cooking oil to renew the protective layer.

4. Drying:

To prevent corrosion or surface rust, always allow cookware to dry thoroughly after cleaning. Place the lid – slightly ajar – on the completely dry roasting pan only to allow any residual moisture to escape.

Step-by-step instructions: Cleaning unenameled cast iron:

1. Cleaning:

Clean with warm water and a brush or sponge after each use. Avoid using dish soap.

2. Drying:

Dry thoroughly to prevent rust.

3. Oiling:

Apply a thin layer of vegetable oil to protect the cast iron and preserve the patina.

Cast iron and health

Cast iron cookware is generally considered safe for health – this is supported by the millennia-long tradition of cooking with cast iron.

Is cooking and frying with cast iron harmful to your health?

Cooking with both enameled and non-enameled cookware is perfectly safe, provided it is handled correctly. For example, overheating enameled cast iron by exposing it to an open flame can cause the enamel coating to chip.

Unlike many modern non-stick pans, enameled cast iron pans do not contain harmful chemicals such as PFAS and PTFE that can be released when heated. Furthermore, the natural patina does not release toxic fumes or pollutants when heated.

Cast iron vs. stainless steel: Which material is better for your health?

Both materials are harmless to health, but differ significantly in their heat reaction.

Cast iron is considered a material with high thermal conductivity. It takes longer to heat up or react to temperature changes, but it retains heat for significantly longer and stays hot for an extended period. Temperatures above 200 °C are no problem for cast iron – it remains dimensionally stable and reliable.

Stainless steel is significantly more reactive: it adapts quickly to new temperatures, allowing for precise control during cooking. However, prolonged exposure to temperatures above 200 °C can lead to permanent discoloration.

What can I cook in cast iron?

Cast iron cookware is particularly well-suited for dishes that require gentle cooking or braising over extended periods due to its excellent heat distribution and retention. It is also ideal for use at high temperatures, such as for searing or deep-frying.

Examples:

Stews and soups
Braised dishes, such as goulash or
Beef ragout
Roasts and pot roasts
Roasted poultry dishes
Chili con Carne
Fish dishes, such as salmon or trout
Bread

How to properly season cast iron

Unlike stainless steel pots and pans, raw cast iron cookware doesn't come with a non-stick coating. To prevent food from sticking and to protect the iron from rusting, it needs to be seasoned before first use.

Our tip:

We also recommend seasoning enameled cast iron. Thanks to the rough inner enamel, seasoning isn't necessary in the traditional sense, as the food doesn't come into direct contact with the cast iron. In this case, seasoning primarily serves to improve the non-stick properties of the cast iron cookware and less to prevent corrosion, as would be the case with non-enameled cookware.

It's that easy: In the video and the step-by-step instructions, we show you what to consider when burning in the product.

Step-by-step instructions: Seasoning cast iron

Step 1:

Rub the inside and upper edge, especially the cooking surface of the cast iron cookware, with one to two tablespoons of heat-resistant oil, e.g. refined rapeseed or sunflower oil.

Step 2:

Place the cookware on the stovetop or in the oven. Then gradually increase the temperature to approximately 200°C until the fat begins to smoke. This may take a few minutes.

Step 3:

Then let the cookware cool down slowly.

Step 4:

In the final step, remove the excess grease with a kitchen paper – the dishes are now ready for first use.

Tips for correct use

Once you've seasoned your cast iron pans, pots, or roasters, it's time to start cooking. For optimal cooking results and maximum cookware lifespan, we recommend observing the following points:

Heating

Heat the cast iron cookware slowly over low to medium heat until evenly heated (approximately 5 minutes). Then increase the temperature, using the power boost function only at high temperature.

The right fat

Use fats with a high smoke point, such as clarified butter, refined rapeseed oil, or cooking fats. If the fat starts to smoke, it is too hot and has already exceeded its optimal frying temperature.

Kitchen helpers

Use kitchen utensils made of wood, plastic, or silicone to protect your cookware. Metal objects and cutting edges on cookware can cause scratches and damage.

Cast iron and induction: a perfect combination

Fissler cast iron products are suitable for all types of cookers – including induction cookers.

Why cast iron is ideal for induction hobs

The combination of cast iron and induction cooktops offers exceptional durability and the ability to withstand extremely high temperatures. Provided the heating process is gradual, cast iron can even withstand extreme heat. This cookware also harmonizes well with this type of cooktop in terms of energy efficiency. Induction cooktops have minimal heat loss, and cast iron retains heat exceptionally well.

Why cast iron cookware belongs in every kitchen

Cast iron is more than just cookware – it's a companion for life. Fissler offers you high-quality cast iron roasters and pans, such as the Original-Profi Collection® cast iron , which perfectly combine tradition and innovation.

With its excellent heat retention, even heat distribution, and high quality, cast iron ensures the best cooking results. Whether roasting, braising, or baking – it performs well on all types of cooktops and develops its own unique character over time. Cast iron is the right choice for sustainable, long-lasting enjoyment in your kitchen.

The perfect model for every cook - discover enamelled cast iron cookware from Fissler

Over 50 years of professional quality – reborn in cast iron

Original-Profi Collection® Cast Iron

A harmonious interplay of heat and aromas

Moments Collection