Cast iron has a high specific density of approximately 7.2 g per cubic centimeter. This makes it almost three times heavier than aluminum (2.7 g/ccm). While this heavy weight makes it difficult to handle, it has one major advantage: cast iron can retain a great deal of heat. A thoroughly heated cast iron pan therefore doesn't cool down as quickly when cold food is placed in the pan. This improves the cooking results, especially with meat, because a nice crust forms quickly, the pores close, and less meat juices escape.

No, you can start cooking and frying straight away because Maestro cast iron products are first seasoned with pure rapeseed oil at the factory.

This creates an optimal foundation for the patina that gradually forms during frying, which means that Ronneby Bruk's Maestro cast iron gets even better over time.

Yes, Ronneby Bruk's Maestro cast iron is ideal for induction cooktops. Without any whistling or humming (which can occur with stainless steel on induction due to physical reasons), Maestro cast iron heats quickly and evenly on induction.

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

Due to its excellent heat retention, you should not use the Maestro cast iron pan at maximum heat, even when heating it up (!), as this will easily cause food to burn. Our tip: Give the pan a little more time than too much 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 oven-safe and can also be used on the grill or open fire.

Maestro cast iron pans with wooden handles should not be used in the oven, as the wood would completely dry out and crack in the hot oven. When grilling, ensure that the wooden handle is not exposed to heat radiation or flames.