Care and use tips for Stark

Keep your STARK pan strong and learn how to maintain this pure, uncoated pan properly. Due to the use of cast iron as a pure material, this pan has a natural coating. How do you ensure that you can enjoy this pan for extra long? Get started with your STARK pan!

Gebruik en onderhoud van gietijzeren pannen

Aan de slag met je gietijzeren pan!

De Beka Stark pannen zijn gemaakt van puur, ruw gietijzer en vaak al voorzien van een natuurlijke patina. Dankzij deze voorbehandeling (preseasoning) zijn ze meteen gebruiksklaar en hoef je ze bij aankoop niet meer zelf in te branden.

De gebruiks- en onderhoudstips hieronder gelden voor alle niet-geëmailleerde gietijzeren pannen. Zo is het belangrijk om je nieuwe pan vóór het eerste gebruik schoon te maken met warm water, een beetje afwasmiddel en een zachte spons. Droog ze daarna altijd grondig af met een doek of keukenpapier, want vocht is de grootste vijand van gietijzer: het kan leiden tot roestvorming.

Products in this article

Stark frying pan

In Stock

From €49,00

Stark frying pan with helper handle

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From €69,00

TIPS for cooking with cast iron pans:

A cast iron pan gets better with every use - if you treat it right. Smart usage helps build up a strong natural non-stick layer over time:

Never heat the pan for too long without fat or food.
Start at a low to medium temperature and avoid the boost function on the induction hob.
Initially cook with enough fat to create a natural non-stick coating. More fat use leads to faster formation of patina.
Avoid cooking acidic ingredients such as tomatoes, as these can damage the patina. After many uses and when a thick patina has formed on the pan, you can certainly occasionally fry with acidic ingredients and tomatoes.
Regular use ensures that you can maintain the non-stick coating, the non-stick natural coating of a cast iron pan improves with each use. The oils or butter cause the patina to become darker and the natural non-stick coating thus improves continuously.

Maintaining a pure cast iron frying pan

Once the cooking is done, the real work begins: proper maintenance. Follow these tips to protect the patina and keep your pan rust-free.

To clean the pan, use warm water and a soft sponge. Use of only a small amount of dish soap is allowed.
Dry the pan extra well with a towel.
If you are storing the pan for a long time, it is recommended to grease it with a layer of oil. This prevents rust formation and prepares the pan for next use.
If rust appears, wash it off gently and repeat the seasoning process.

Seasoning process:

For an optimal natural non-stick coating, you can perform the seasoning process yourself regularly. This is crucial if you have not used the pan for a long time.

Wash the pan with warm water and dry it thoroughly.
Cover the entire pan (inside and outside) with a small amount of vegetable oil using a cloth.
Preheat your oven to 220°C, place the pan with the bottom side down on the top rack for 50 minutes, and let it cool in the oven.
Rinse the pan under lukewarm water and dry it completely on the stove.