NO, absolutely not! Pans made of raw cast iron, a material completely free of artificial sealants or coatings, rust easily. While the seasoning layer makes frying easier, it doesn't provide complete protection against rust. Therefore, raw cast iron is absolutely forbidden from being put in the dishwasher!

Yes, cast iron is ideal for induction cooking. However, please note that cast iron pans, especially on induction, should always be heated slowly and gradually to avoid stresses in the material caused by the rapid heating that can occur on induction. Avoid using the maximum power setting on your stovetop, as well as the power/booster setting on your induction hob. Otherwise, in extreme cases, thermal breakage of the cast iron cookware may occur.

It depends on the handle: Cast iron pans with wooden handles do NOT belong in the oven , because the wood would dry out in the oven and crack.

Cast iron pans with stainless steel handles or integrated cast iron handles are generally fully oven-safe.

Raw cast iron pans have no artificial coating, making them extremely robust and, in principle, scratch-resistant. However, metal kitchen utensils, fork tines, or knife blades can damage the seasoning layer or patina. We therefore recommend using wooden/bamboo, plastic, or silicone kitchen utensils with raw cast iron pans to protect the painstakingly maintained patina.

The raw cast iron pans in our range have already been seasoned in the factory. This initial seasoning layer provides the optimal foundation for the patina that gradually develops during cooking and with proper care.

We recommend frying non-sensitive foods a few times in a new, raw cast iron pan, e.g. frying fatty bacon, before frying sensitive foods (egg dishes, fried potatoes, etc.).

If you wish, you can also extend the initial seasoning layer with one or more additional seasoning layers to shorten the start-up phase with the new pan described above.

By far the most common mistake when frying in cast iron pans is using too high a frying temperature. While cast iron pans can withstand high frying temperatures, food will stick and stick much more easily in an uncoated, raw cast iron pan if the pan is too hot. Especially with delicate foods that tend to stick, you should be extremely careful not to overheat the pan.

When heating up the cast iron pan, give it more time instead of more heat . This means heating it at medium heat and waiting a while until the solid pan reaches the right temperature. If you heat it at full heat, however, the pan's somewhat slower-reacting cast iron will absorb the heat and transfer it to the food more slowly, causing it to burn, even if you've turned the heat down beforehand. So, give it more time instead of more heat when heating it up!

Uncoated, raw cast iron pans are not suitable for low-fat frying because they do not have a non-stick coating, and the seasoning layer/patina that makes frying easier needs to be regularly nourished, repaired and maintained with new oil.

Fat is also a heat transfer agent that bridges even small gaps between the food being fried and the frying surface, thus ensuring better frying results.

For a low-fat kitchen, it is better to pat the food with kitchen paper after frying than to save on fat when frying.

No, we wouldn't go that far. A well-maintained patina makes frying in a raw cast iron pan much more pleasant and easier, reduces sticking, and simplifies cleaning. However , even a good patina/seasoning layer won't turn a raw cast iron pan into a fully non-stick pan. With proper use and care, a certain natural non-stick effect will develop over time, but this is not comparable to fluoropolymer-based artificial non-stick coatings (PTFE) or sol-gel-based, PFAS-free ceramic coatings.

So, with a cast iron pan, you should know what you're doing and have a flair for cooking, whereas non-stick pans allow even the inexperienced or impatient to fry without difficulty. There's a reason why non-stick coatings have become so popular, and it would be unreasonable to claim that every user can easily do without them.

No, not at all! There's hardly any cookware that forgives mishaps during use and care as easily as raw cast iron. Even heavily burnt or even rusted cast iron pans can be restored to almost new condition.
A solid cast iron pan is therefore actually cookware that can last for generations and is therefore a prime example of a sustainable purchase .

Of course, it takes some effort to restore a badly damaged cast iron pan. Therefore, it's advisable to always follow the tips and advice on proper frying and proper care to avoid the hassle of restoring your cast iron pan.