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Iron Pans
A Piece of Cookware with a History
Cooking with iron pans has a long tradition. A very long one, in fact. Historians do not quite agree on exactly when people began preparing food in iron pans. What we do know is that the oldest discoveries of iron cookware shaped like pans date back to the first century AD. The ancient Romans mastered the art of forging iron, and we know from history that they used forged iron pans for cooking and frying. Even today's iron pans retain that age-old character. There is something genuine and authentic about them. That is surely one of the reasons why, at Butch, the iron pan is the declared “hero on the stove.”
A true all-rounder
Despite some common misconceptions, an iron pan really can be called an all-rounder. There are a few dishes where we would be more likely to reach for a nonstick pan, such as scrambled eggs. But essentially, you can prepare just about anything in an iron pan. What does it take to get good results? A little curiosity and a willingness to get to know this pan's particular characteristics. Admittedly, using it does take a little practice. But then it's like a good relationship: You get to know each other, appreciate each other more and more, and eventually you're sure you've found THE partner for life. That's exactly what it's like when an iron pan moves into your kitchen.
A classic recipe for an iron pan is crispy pan-fried potatoes. Preferably with bacon. Many types of vegetables also brown very well in it – they get nicely browned on the outside and stay crisp inside. The ultimate test for an iron pan is, of course, steak. You can use it to cook a steak with a wonderfully crisp crust and delicious browned flavors on the outside, while staying tender and juicy inside.
The benefits
Let's start with a highlight: What really impresses us at Butch is that these pans get better the more you use them. In this day and age, that's a valuable and refreshing quality in a product, and we appreciate these good, long-lasting things. Seasoning (more on that later!) and frequent use create a patina that absorbs the flavors of the food cooked in the pan and adds flavor when you cook in it again. This patina also has a certain natural nonstick effect – so you need less fat or oil for frying (depending on what you're cooking), and even fried eggs turn out well in an iron pan. At the same time, the patina protects against rust.
An iron pan is a good choice for searing and browning. It withstands high temperatures, and the material is very responsive. This means temperature changes are quickly transferred to the food.
Iron pans are sturdy and virtually indestructible. With the right care, you'll enjoy your pan for a lifetime – and that's no exaggeration.
No matter what you're frying, the right temperature setting is key to success. Iron pans have very high thermal conductivity. If the heat setting is too high, food burns onto the surface and becomes difficult to release. That's why we recommend starting on a low setting. If you need more heat, you can always turn it up.
Seasoning
Seasoning an iron pan is a necessary process before its first use. Our iron pans here in the Butch shop are made without an artificial coating. That's why a natural coating, known as a patina, needs to be built up first. The first step is seasoning. This involves heating oil in the pan at a high temperature until the pan changes color. Professionally seasoning iron pans does take some practice and know-how. Customers at home often find the unpleasant odors and smoke it produces particularly bothersome. That's why we at Butch offer a seasoning service for a small service fee:
You can order iron pans from us already seasoned. You can identify them in the shop by the word “seasoned” in the product description, or enter “seasoned” in the search field to see the full selection of pans. With a preseasoned pan, you can get cooking as soon as it arrives. If you'd like to season your pan yourself, you'll find instructions and a video explaining the process here on our website: "How to season iron pans properly"
Whether you prefer the “do-it-yourself” option or have us take care of this step for you, the important thing is this: Seasoning the pan before its first use is absolutely essential! There's no way around it!
Cleaning and care
An iron pan doesn't require intensive cleaning or care. You just need to know how to do it, and then it's really easy. Ideally, simply wipe the pan with a paper towel after use while it's still hot. Done! You don't need to worry about hygiene – any remaining germs would be destroyed the next time you cook in it at the latest. Only for stubborn food residue do we recommend cleaning with hot water and a sponge. Please don't use dish soap, harsh cleaning products, or abrasive tools such as steel wool. Your iron pan wouldn't appreciate that. It doesn't tolerate prolonged soaking either. And it must never go in the dishwasher! Iron pans are NOT DISHWASHER SAFE*. After cleaning with water, please dry the pan thoroughly and, if needed, rub it with a thin layer of oil. This preserves the patina, enhances its nonstick properties, and protects the pan against rust.
(*We would like to point out once again: Butch accepts no product liability for iron pans that have been cleaned in the dishwasher.)
If you still have questions or anything seems unclear, just give us a call, send us an email at [email protected], or write to us using the contact form. Because that's one of our strengths at Butch: Individual advice and personal communication with you, our kitchen heroes.
Frequently asked questions about iron pans
How do I season an iron pan properly?
Clean the new pan thoroughly to remove the rust protection. Then heat it with a little oil until it starts to smoke. Repeat this process several times to build up a protective patina.
Why shouldn't I clean my iron pan with dish soap?
Dish soap can damage the pan's valuable patina. It's better to clean the pan with warm water and a soft sponge.
Which oils are suitable for seasoning an iron pan?
Use heat-resistant oils such as canola or sunflower oil. They form a stable layer when heated and help build up the patina.
How do I remove rust from my iron pan?
Rub the affected areas with a little oil and a rough sponge. Steel wool can also help with stubborn rust. Then season the pan again.
Why does my food stick to my iron pan?
An insufficiently developed patina or a temperature that's too low can cause this. Make sure your pan is well seasoned and use enough heat when frying.
Can I use an iron pan on induction cooktops?
Yes, iron pans are magnetic and therefore very well suited to induction cooktops.
How do I store my iron pan properly?
After cleaning, dry the pan thoroughly, rub it with a little oil, and store it in a dry place to prevent rust.
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