How to season your pans and bowls the right way
Finally, it is yours – your new wrought-iron pan! Surely, you would like to use it right away for frying your steak over the fire. However, before you start, there are still some important instructions you need to consider. Your pan needs its patina and for that purpose must be correctly seasoned at first – just like the Petromax Griddle and Fire Bowls – in order for the patina to establish and increase sustainably. Check out our simple instructions about how to season correctly and what the patina really is.
What is the patina and why is it important?
Already with the first use a self-sealing, protective layer develops on the unique surface structure of the pan. This patina is characteristic for wrought-iron pans and evolves further with each use the pan’s surface gets darker which makes it even more resistant. Wrought iron is not only extremely durable, but it also improves with every use!
So, your iron needs a strong patina. This thin layer develops when oil is applied to the surface and heated. It protects the iron from rust and at the same time serves as a non-stick coating. Therefore, wrought iron has to be thoroughly seasoned before the first use.
Frequently asked questions
In principle, yes, however this option requires a lot of attention. The starch released during the frying of the potatoes also supports the development of the patina and many fire chefs swear by this method. However, stubborn residues may occur on the surface. At the end of the day the decision is up to you.
The salt fulfils an important function during the seasoning: it binds the oil and thus helps to cover even the edges and arching at which the oil would run down otherwise. This way, you make sure that every spot of the surface is well seasoned.
Re-seasoning of cast-iron products
Usually, cast iron has to be seasoned before the first use. However, your Petromax Dutch Ovens already come ready to use! Nevertheless, it might be possible, that you have to renew the patina over time. For example, your Dutch Oven may rust in places due to severe weather conditions or incorrect storage. Small rust spots just need a simple oiling. In case your Dutch Oven is heavily rusty, you should re-season it. Thanks to our guide, this works quickly and easily and there is still enough time left for cooking and roasting.
Now you and your iron are best prepared to start off into new outdoor adventures.