Seasoning Iron Pans Correctly

Seasoning with Oil

How to Season Your Iron Pan Using Oil

Duration: approx. 60 minutes
Difficulty level: easy
Smoke development: light

Ingredients

• High smoke point oil
• Kitchen towel / paper towel

Before first use, clean the iron pan with some hot water and a brush or a standard cleaning sponge. Dry the pan very thoroughly afterwards. To ensure that no moisture remains, you can gently heat the pan over low heat for a short time.

1. Add a small amount of high smoke point oil to the pan and use a paper towel to spread it evenly, creating a thin, uniform layer of oil on the entire inner surface.
2. Slowly heat the pan to a medium temperature. After about 10 minutes, light smoke should begin to develop.
3. After another 5–10 minutes, the smoke will gradually reduce again (do not leave the pan unattended during this time).
4. Remove the pan from the heat and allow it to cool.
5. Once the pan is only hand-warm, repeat the seasoning process three to four times to build up an initial protective non-stick layer.

Seasoning in the Oven

How to Season Your Iron Pan in the Oven

Duration: 2–4 hours
Difficulty level: easy
Smoke development: minimal to none

Ingredients

• High smoke point oil

Before first use, clean the iron pan with hot water and a brush or a standard cleaning sponge. Dry the pan very thoroughly afterwards. To ensure that no moisture remains, gently heat the pan over low heat for a short time.

1. Add a small amount of high smoke point oil to the pan and spread it evenly with a paper towel, creating a thin, uniform layer over the entire surface.
2. Place the pan upside down on the oven rack. Insert a baking tray lined with aluminum foil on the rack below to catch any dripping oil.
3. Set the oven to 200°C (fan-assisted) or conventional top and bottom heat.
4. Remove the pan from the oven after 1–2 hours and allow it to cool. Once the pan is hand-warm, we recommend repeating the process.

Seasoning with Potatoes and Salt

How to Season Your Iron Pan Using Potatoes and Salt

Duration: 30–60 minutes
Difficulty level: medium
Smoke development: high

Ingredients

• High smoke point oil
• Potatoes, cut into thick slices (with skin)
• Salt

Our tip: Due to the smoke development, it is advisable to temporarily deactivate smoke detectors and set the extractor hood to the highest level. For safety reasons, do not leave the iron pan unattended during the process and keep oven gloves ready. The handle will become hot. We also recommend repeating the seasoning method once. To reduce smoke, prepare a second batch of potatoes and replace them after approximately 20–25 minutes.

Before first use, clean the iron pan with hot water and a brush or a standard cleaning sponge. Dry the pan very thoroughly afterwards. To ensure that no moisture remains, gently heat the pan over low heat for a short time.

1. Heat the GRÄWE iron pan over medium heat with a sufficient amount of oil. The oil should cover the bottom of the pan to a height of approximately 3 mm and also coat the sides.
2. Add enough potato slices to fully cover the bottom of the pan and sprinkle a handful of salt over them. The salt acts like a peeling agent and helps remove any remaining production residues.
3. Increase the heat and fry the potatoes, turning them several times, until they are dark brown. This process takes approximately 10–15 minutes. Heavy smoke may occur.
4. Allow the pan to cool before discarding the potatoes.
5. Then wipe out the iron pan with slightly damp kitchen paper.
6. Repeat the process.

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