IKEA VARDAGEN Bedienungsanleitung Seite 5

sprinkling some salt in the pan and then wiping
it clean. Salt absorbs excess fat but leaves just
enough fat to prevent the pan from drying out.
• If corrosion or food stains occur, or if the food
gets burnt and stuck, it can be cleaned with
steel wool or an abrasive sponge and then re-
seasoned.
• Untreated cast iron can corrode if it is not treat-
ed properly. It is therefore important to wipe
the cookware dry directly after washing-up and
to oil it regularly.
How to use
• The pan is suitable for use on all types of hobs
and is oven-safe.
• When food is cooked in a cast iron pan, the fry-
ing fat collects in the small pores in the cast iron
surface. This means that the food to be fried or
browned is not directly in contact with the cast
iron, but rather with a layer of fat, which adds a
nice, brown surface to what you're cooking. This
also prevents the food from burning easily.
• Please note that the material for cast iron pans
is reactive and not suitable to be in contact
with strong acidic foodstuffs (e.g. lemons and
tomatoes) as the food can become discoloured
or end up with a slight taste of metal. The pan
itself can also become discoloured by salts and
acidic foodstuffs.
• Iron which flakes off from the pan during cook-
ing is harmless since it is the same kind of iron
that is normally, and should be, found in the
human body.
• By placing the cookware on a cooking zone with
the same or a smaller diameter as the pan you
can save energy.
• Keep in mind that the handles get hot when the
pan is used on a hob or in an oven. Always use
pot holders when moving it.
• Always lift the pan when moving it on a glass or
ceramic hob. To avoid the risk of scratching, do
not pull it across the hob.
• Do not expose the pan to great and sudden
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