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Cast iron inner surface of the pan

The cast iron inner surface means that the entire pan is made from a single piece of iron and carbon alloy. This material is characterised by its ability to absorb and evenly distribute heat. It heats up more slowly, but once heated, it maintains a stable high temperature over the entire surface. It acquires its non-stick properties through a process called 'seasoning', or burning, in which edible oil is baked into the pores of the metal at high temperature to form a natural protective layer. This layer continues to strengthen and improve with use and proper maintenance. The ability to maintain a high temperature makes such a pan suitable for preparing steaks, as it quickly creates a crust on the meat and leaves it juicy. Cast iron pans can be used on all types of cookers, including induction, and also in the oven. Maintenance requires a specific procedure, usually without the use of detergents, and thorough drying after washing to prevent corrosion.

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