Cast iron has a high specific density of approx. 7.2 g per cubic centimeter. This makes it almost three times heavier than aluminum (2.7g/ccm). Although the high weight makes it more difficult to handle, it has one major advantage: cast iron can store a lot of heat. A well-heated cast iron pan therefore does not cool down so quickly when the cold food is placed in the pan. This improves the frying result, especially with meat, as a nice crust forms quickly, the pores close and not so much meat juice escapes.

No, you can start cooking and frying straight away, because Maestro cast iron products are completely baked for the first time in the factory with pure rapeseed oil.

This provides an ideal basis for the patina that gradually forms during frying, making Maestro cast iron from Ronneby Bruk even better over time.

Yes, Maestro cast iron from Ronneby Bruk is ideal for induction stoves. Maestro cast iron heats up quickly and evenly on induction without whistling or humming (which can occur with stainless steel on induction for physical reasons).

Thanks to the thick base and excellent heat storage, Maestro cast iron cookware also compensates very well for the pulsed power output typical of induction hobs on the low heat settings (i.e. the intermittent switching on and off of the induction coil).

Due to the good heat retention, you should not use the Maestro cast iron pan on the maximum heat setting, not even when heating up (!), otherwise the food will burn very easily. Our tip: It is better to give the pan a little more time than more heat! And please never use the power/booster function to heat up a cast iron pan.

The Maestro cast iron models with stainless steel handle or integrated cast iron handle are fully ovenproof and can also be used on the barbecue or open fire.

Maestro cast iron pans with wooden handles must not be used in the oven, as the wood would dry out completely in the hot oven and crack. On the barbecue, make sure that the wooden handle is not exposed to heat radiation or flames.