Signature Classic Cast Iron Paella Pan Ø 33 cm

We have tested over a dozen different oils and fats to determine which offers the best performance right from the start. Flaxseed oil, when used correctly, has consistently proven to be the best oil for base layers. This is due to several factors:

1. Polymerization: Flaxseed oil is a drying oil, which means it polymerizes more easily than non-drying oils, such as grapeseed oil, another commonly used oil for seasoning pans. This property allows it to form a durable, hard, and non-stick seasoning layer on cast iron.
2. Smoke point: Flaxseed oil has a lower smoke point (around 225°F or 107°C). While this can be a disadvantage when cooking, it actually proves beneficial for the seasoning process. The lower smoke point allows the oil to polymerize at lower temperatures, creating a strong bond with the cast iron surface.
3. Fat composition: Flaxseed oil is high in alpha-linolenic acid (ALA), an omega-3 fatty acid, which is relatively stable compared to the polyunsaturated fats found in grapeseed oil and other popular seasoning oils. This stability can lead to a longer-lasting and more resistant seasoning on your cast iron cookware.
4. Food safety: Flaxseed oil, when properly polymerized, forms a stable and safe surface for cooking. The polymerized layer reduces the risk of oxidation and the formation of harmful free radicals during cooking, ensuring a healthier culinary experience.
   
   
   

Our seasoned cast iron has been cured at high temperatures and is ready to cook. Here is what we recommend:

- Hand wash and dry thoroughly before the first use.
- It is normal for food to stick to the surface of cast iron cookware during the first few uses. To prevent this, we recommend using a small amount of cooking oil or fat until the seasoning has built up. Any edible fat, such as vegetable oil, nut oil, lard, or butter, can be used.
- When cooking with cast iron, it is important to use the proper heat to prevent sticking. Cast iron retains heat very well, so we recommend using low or medium-low heat for most foods. Delicate foods, such as proteins, cook best over low heat.
- To protect the seasoning, we also recommend avoiding acidic foods like tomatoes, vinegar, and citrus until the seasoning has had time to build up.
- If you want to give your cast iron cookware an extra layer of seasoning, some people choose to season them one or more times before using them. This is not necessary if you take good care of your cookware, but it can help create a thicker layer of seasoning more quickly. Ultimately, the choice is up to you.

Although it can be exciting to start using your new cookware, it is important to avoid common mistakes that can damage the seasoning and cause problems when cooking.

To avoid these mistakes, we recommend the following:

- If you make a mistake and rust forms or food particles stick to the pan, don't worry: your cast iron cookware is durable and can be restored with proper care and maintenance. For more information on how to re-season your cookware, you can consult the instructions included in the packaging or on this website.
- Remember that, as long as your cast iron cookware is not broken, it can be recovered and restored to its original state.
- With proper care and attention, your cast iron cookware will provide you with many decades of reliable use.

We are working on it and will launch it soon. In the meantime, tell us what you prefer: glass or iron?