Make new iron ladle ready for use by burning it in

A high-quality new iron pan really makes you want to fry and cook! But before this useful kitchen utensil can be used for the first time, it has to be professionally burned in: This not only gives the bottom of the pan a beautiful black patina, but also a natural non-stick coating. How does the burning-in process work properly?

How do you burn in a pan correctly? That’s where the experts argue!

There are several methods for baking a new iron skillet: which one makes the most sense, every expert will probably answer differently. That is why we would like to present 3 different methods, among which you can choose one for yourself.

The potato peel method probably represents the most well-known variant, because that’s how grandmother and grandfather did it. However, it does not provide a closed patina from the beginning, but relies on the fact that the bottom of the pan “ripens” during subsequent use.

Re-baking an iron pan with potato peels

How to properly use your new iron skillet is, of course, first found in the instructions for use. For many products, you will find there a recommendation for baking with potato peels, for which you will need the following materials:

  • cast iron pan or wrought iron pan
  • high-heat frying oil
  • a packet of salt
  • potato peels
  • open windows and switched on extractor hood (smoke development!)

Brief instructions for frying an iron pan

1. clean the pan

Remove the rust from the inside of the pan by cleaning your new kitchen utensil thoroughly with warm water and a mild dishwashing detergent. After this initial cleaning, however, never then use dishwashing liquid on your iron skillet again.

2. heat oil

After cleaning, fill the pan a few millimeters deep with oil and heat vigorously so that the oil boils.

3. add the potato peels and the salt

Now add the potato peels to the hot oil so that it starts sizzling loudly in the pan. Add a good amount of salt, it can be a whole handful.

4. fry the peels until black

Now fry the shells black on one side first, then turn them over and wait until the back side is charred as well. This will certainly not please a real gourmet, but after all, it is not about food preparation at this moment.

5. dispose of the potato peels

When the skins have turned completely black, you can dispose of the contents of the pan. During the burn-in process, heavy smoke will develop, so we recommend turning off any smoke detectors beforehand.

6. cleaning the pan after baking

Once the pan has cooled down again, it’s time for another cleaning pass. This time, however, clean the inside only with warm water without detergent. Now the pan is ready for its first real use!

After burning a whole bunch of potato skins, you will surely have some peeled potatoes just waiting to become a tasty meal. So now how about preparing delicious roasted potatoes just the way you like them?

Alternatives: Here’s how you can also bake your iron skillet!

Burn in pan in the oven with oil

You can also burn your pan in the oven as an alternative: This process takes a little longer, but is associated with much less smoke. Also, experts say that this creates a closed patina layer right at the beginning:

  • First, clean your pan thoroughly with warm water and dish soap.
  • After it dries, brush the inside neatly with oil.
  • Now place the iron skillet upside down on an oven rack and slide it into the oven.
  • Position a baking sheet with aluminum foil under the pan to keep the oil from dripping into the oven.
  • Set the oven to 200 degrees Celsius.
  • Let the pan bake in the oven for 60 to 120 minutes.
After that, let the iron skillet cool slowly: You can now use it for roasting! After each use, you should now rub your pan with a little oil, and it will last you a long time.

Fry iron pan on the stove with oil

Fry iron pan on the stove with oil

The second alternative is to lightly rub the inside of the pan with oil and let it roast on low for several hours. During this process, oil should not float in the pan, nor should other ingredients get into it.

Two to three hours of frying should be enough for a nice patina; rub or brush the inside of the pan with new oil every now and then and then simply wait.

Really tasty: after baking the iron pan, it would certainly be a nice idea to bake a bunch of crepes or pancakes! This way, both the pan and you will get your money’s worth!

Only bake cast iron pans and wrought iron iron pans! Stainless steel pans and all types of coated pans do not require such pre-treatment and may even be damaged in the process!

William C Arpin

William C Arpin

I like to test products and recommend the best ones, write reviews, travel and spend time with my family.

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