FERLEON Cookware Handbuch Seite 10

Before using your new cast-iron pot
Remove all packaging and labels. Using a gentle
detergent and warm water, rinse your pan and
dry thoroughly. Before using your pan with
a black enamelled inside, first lightly rub in a
vegetable oil, then heat gently for a few minutes
on a low heat, and finally wipe off any excess oil.
Cooking with cast-iron
Sealing meat at high temperatures, slow-
cooking a stew, baking bread ... it's all possible
with enamelled cast-iron. The material retains
the temperature, both hot and cold, and
then gives it off again, slowly and evenly. You
can also use your cooking pot in the fridge or
freezer; perfect for serving cold dishes in on a
hot summer's day.
The light-coloured, polished enamelled inside
of the cast-iron pot is particularly suited to slow-
cooking over a low heat, and in the oven at
mid-range temperature. The enamel needs a
coating of oil, fat or butter that covers the entire
base when heating up the pan.
A pot with a Matt black enamelled inside
is principally suitable
caramelisation. Heat up the pan for a few
minutes over a moderate heat, without oil or
Which heat sources can be used?
Your enamelled cast-iron pot can be used on
all heat sources. From traditional appliances
fired by coal, gas, or wood, to electric,
halogen, vitroceramic and induction hobs.
for sealing and
Now it's time to get cooking! Greasing regularly
as and when you wish in between cooking is
recommended. This will help to create a patina
upon the black enamel that will form a natural
non-stick coating.
butter, until the right temperature is reached.
Once the cooking surface has reached the right
temperature, you can lightly coat it with butter
or vegetable oil. Olive oil can also be used, but
can cause a lot of smoke build-up. Seal the food
for a few minutes, it will loosen from the cooking
surface by itself once ready to be turned. A
typical feature when using black enamelled
cast-iron is a patina that forms over time on the
cooking surface. This brown-black coating is a
natural process, and needn't be removed. Not
only does the patina enhance your final dish,
but your food will also burn less quickly and will
loosen from the cooking surface more quickly. If
you would like to retain this patina do not place
your pan in the dishwasher, but instead just rinse
in hot water. Would you nonetheless like to give
it a thorough clean every now and again? Wash
the pan in warm soap suds, rinse thoroughly and
dry before storing away.
Cast-iron can also be used in gas, oil, coal and
wood-fired ovens. Beware, did you opt for a
wooden lid? This cannot be used in the oven..