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Product description Why is the underside of high-quality cast iron pans convex when not in use? The pan must have a slight curvature towards the inside, as it expands when heated and then lies flat thanks to the curvature. Why does the oil run to the rim of the pan before heating? Due to the higher temperature in the center, the oil flows to the edge of the pan, this is quite normal and occurs regardless of the curvature. The more the pan is heated, the less this occurs. Which oil should I use to season the pan? The pan is seasoned in at the factory with high-quality vegetable oil. Generally, an edible oil with a high smoke point should be used, for example: Linseed oil, rapeseed oil, sunflower oil or avocado oil. See instructions for further information. How should the cast iron pan be cleaned? After cooking, leave to cool, clean with warm water and a brush (without detergent). Remove burnt-on food with salt and a brush. Dry thoroughly, oil lightly to prevent rust. Avoid soaking or using the dishwasher. Why is black abrasion harmless? Black abrasion occurs when the seasoning oil dissolves. This can be caused by overly harsh cleaning, overheating, using too little oil, damp storage or damage caused by sharp knives/utensils.
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