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.

Grill- und Feuerschale fs48 Griddle and Fire Bowl fs48
Schmiedeeiserne Pfanne sp28 Wrought Iron Pan sp28

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.

Petromax Schmiedeeiserne Pfanne sp28 mit Grill-und Pfannenwender flex1 Wrought Iron Pan sp28 with Spatula flex1

Seasoning of your Wrought-Iron Pans

  1. Soak the pan in hot water with detergent (not dishwashing liquid!) for about 10 minutes. Wash it with a dishwashing brush in clear, hot water. Thoroughly dry the pan.
  2. Seasoning: place the pan on your stove and pour in high temperature oil (not olive oil) until the bottom surface is fully covered. First, heat up the pan slowly at medium heat. Add one or two teaspoons of salt.
  3. Raise the temperature to the maximum and stir the oil from time to time with the Petromax wooden spoon or spatula. After some time, the pan bottom turns dark in places and the characteristic patina of wrought iron develops.
  4. Empty the pan and let it cool down slowly. Wash the pan with hot water and remove possible residues carefully. Thoroughly dry the pan and coat the inner and outer surface with neutral oil, vegetable fat or the Petromax Care Conditioner for Cast and Wrought Iron.
  5. Your pan is now ready to use.

Note: the wrought-iron pan is suitable for all common stove types. Seasoning on the stove may lead to smoke development. Therefore, ensure for good ventilation. At best season your pan outside on your grill or directly over the fire.

Grill-und Feuerschale fs38 gestapelt Grill-und Kohlenzange Griddle and Fire Bowl stacked BBQ and Coal Tongs

Seasoning Griddle and Fire Bowls

Your Petromax Griddle and Fire Bowl also needs be seasoned thoroughly before the first use.

  1. Pour high-temperature vegetable fat or oil into your griddle bowl until the bottom surface is well covered.
  2. Place it over the fire and add plenty of salt as soon as the bowl is hot.
  3. While stirring occasionally, repeat distributing the oil-salt-mixture over the entire surface, especially over the edge areas. After some time, the frying surface of your griddle bowl turns dark in places and the characteristic patina develops.
  4. Empty the bowl and let it cool down. Wash the pan with hot water and remove possible residues carefully. Thoroughly dry the bowl and finally coat it well with the oil or the Petromax Care Conditioner for Cast and Wrought Iron.
  5. Your Griddle- and Fire Bowl is now ready to 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.

  1. Remove the rust with a wire brush. Clean the Dutch Oven with warm water, dishwashing liquid and a dishwashing brush. Then dry it thoroughly.
  2. Coat the whole pot and lid with the Petromax Care and Seasoning Conditioner or with a neutral oil / vegetable fat.
  3. Place the Dutch Oven (w/o lid) in a preheated oven at approx. 180 °C (356 °F). Let it season there for 1 to 2 hours and then switch off the oven. Open the oven door halfway and let the Dutch Oven cool down.
  4. Grease all the parts again once they have cooled down.
  5. Your Dutch Oven is now ready to use.

Now you and your iron are best prepared to start off into new outdoor adventures.