BBQ-Nerd Cast Iron Pan for Grilling Instruction Manual

Instruction manual

INSTRUCTIONS FOR USE AND CARE

We are pleased that you have chosen our cast iron cooking equipment. With these products you benefit from the unique properties of cast iron in terms of heat retention and cooking processes. Cast iron products are incomparably strong and durable. What is particularly fascinating about cast iron is that it is always the ideal choice for any heat source. Cast iron cooking equipment has been used without major changes for centuries, starting in the days when cooking was still done over open fires, through the era of coal and wood stoves, then to the days of gas or electric stoves and today to the state-of- theart induction stoves and gas grills.
The following tips will help you use the fondue set in the best and safest way, ensuring durability and quality for as long as possible. Before using the device for the first time, read these instructions for use carefully and completely. We advise you to keep the instructions for use.

BEFORE THE FIRST USE AND ANY FURTHER USE
Your cast iron product has already been pre-heated with a vegetable oil and is therefore immediately ready for use.
We recommend rinsing the product under lukewarm water before using it for the first time to remove any dust or excess oil. It is then important that the product dries well.
Oiled and not completely dry products can leave stains on dirt-sensitive surfaces.

• Remove all labels and other packaging materials and wash the pot with warm water and standard washing-up liquid. Rinse the pot and dry thoroughly.
• We advise you to rub the pot lightly with a small amount of cooking oil before using it for the first time to promote the non-stick function.
• Heat the pot on the stove at low temperature for a few minutes.
• Then let it cool down again and remove the remaining oil with kitchen paper.
• Your product is now ready to use.

CARE AND CLEANING

Please clean your cast iron product with hot water before using it for the first time and dry it well again. It is ready to use immediately, but you should not prepare acidic foods for the first 2-3 times, as this could attack the patina.

• After use, allow the product to cool down before cleaning and remove leftovers.
• Remove burnt food with hot water or loosen with a plastic or wooden spatula. Do not work with metal tools when cleaning, otherwise the material can be damaged.
• Never use detergent for cleaning. If washing-up liquid has accidentally been used, re-season the cast iron product and first remove the patina.
• After air-drying, just rub in a thin layer of oil (recommendation: sunflower oil or rapeseed oil, do not use acidic oil such as olive oil) and everything is ready for the next use. Of course, you can also dry your cast iron product thoroughly and rub it with a thin layer of BBQNerd care paste for cast and wrought iron before you put it away.

STORAGE
Please always store the oiled cast iron product in such a way that some air can get in, otherwise the oil on the product will go rancid. All cast iron products should always
be stored in a dry place.
Please never store your cast iron product without first cleaning and treating it.
Never place/store cast iron products in water. Cast iron in general will rust even with a good patina.

BURN-IN PROCESS
Burning in before first use is not necessary. You can use the product immediately.

Burning is done for two purposes:
First, the patina forms a barrier between the moisture in the air and the metal. This is an effective rust inhibitor and secondly it creates a non-stick coating on the surface of the cast iron, preventing food from sticking.
It can happen that your cast iron product starts to rust in some places. This can happen if the patina (the protective layer) of the cast products has been damaged. Should this
happen, please simply proceed as follows:

• You should then remove the rust with a wire brush. Then clean under warm water with a dish brush. Then dry well.
• Rub the cast iron product with sunflower or rapeseed oil, rub again with kitchen paper and then place the product face down on the grillage (grill or oven) and burn in for 1-2 hours (for gas grills, cover temperature 180 – 200°C) until a black patina has developed.
• Let the product cool down slowly after baking. If necessary, apply another layer of oil and let it burn in again. Please do not leave any pools of oil on the cast iron, as the oil quickly becomes rancid here.
• Please do not use fats with a low smoke point, e.g. B. Olive oil. These would burn too quickly.
• Of course, you can burn in the oven in your own kitchen, but it can happen that the neighbor calls the fire brigade because this causes a lot of smoke to develop. That’s why
  the better alternative is to do this outside on the grill.

If you prefer to burn it in the oven:

• Bake the cast iron product in the preheated oven at 180190° C for approx. 1-2 hours until a nice black patina.
• After the time, please switch off the oven and let the castiron product cool down slowly, the oven door can be opened a crack.
• The baking procedure only has to be done once, unless the product rusts again or the patina has been destroyed during storage. The patina will darken with use and turn black with age. This is a sign that your product is in good use.
• After it has cooled down, please grease it completely again. This completes the burn-in process.

SPECIALLY FOR ENAMELLED CAST IRON

Crockery Enamelled cast iron is a remarkable material that is suitable for all types of cookers, including induction cooktops. It has long been known as one of the best materials for cookware. It stands for a tasty preparation and allows simmering and braising on a low flame or boiling, roasting or deep- frying over high heat. The cast iron also allows the temperature to be increased slowly.

LIGHT ENAMEL

Light enamel is particularly suitable for slow cooking on very low heat sources and medium oven temperatures.
MEDIUM and LOW COOKING TEMPERATURES give the best results when cooking and even frying and roasting. Heat the cookware slowly and carefully to achieve even and good cooking results. As soon as the cookware has heated up, all cooking processes can be continued at a low level.
HIGH TEMPERATURES should only be used to heat water for vegetables or pasta, or to reduce the consistency of stocks and sauces. You should NEVER use high temperatures to heat the products if you then intend to lower the temperature for cooking. Cast iron retains heatso well that overheated products produce poor cooking results, the food sticks and the product surface discolours.

BLACK ENAMEL

It was specially developed for frying at high surface temperatures, so it can be used to achieve optimal frying results when frying. Since cast iron is such a good heat storer, frying and cooking is possible even at medium heating temperatures. You will achieve the best results when preparing your recipes and food if you cook at medium or low temperatures or wait until the oils/fats have reached the right temperature. You should NEVER use high temperatures to heat the products if you then intend to lower the temperature for cooking. Temperatures that are too high lead to overheating and food sticking, especially in the case of delicate foods such as omelettes or other egg dishes. Cast iron retains heat so well that overheated products produce poor cooking results, the food sticks and the product surface discolours. Thanks to the black enamel, a patina (a slightly brownish, shiny layer) forms on the bottom with continuous use. This patina is created by burning natural oils and fats from the fried food on the inside of the pan. It is recommended not to clean and remove this patina with dish soap as it improves the frying properties of the pan and makes it easier to detach the Allows meals while cooking.

CARE MISTAKES AND SOLUTIONS

The following tips are mainly related to the care of raw, uncoated cast iron cookware!

GRAYING OF COOKWARE

This happens when the original layer of fat has been washed away by too intensive cleaning or care. Solution: Rub the cookware with plenty of cooking oil. Then put parts without a wooden handle in the oven for 20 – 30 minutes at approx. 150 degrees until the oil has dried. Place the wooden-handled cookware on the stovetop over medium-high heat for 10-15 minutes and let stand until completely cool. When the cookware has cooled, wipe off the excess oil with paper towels.

WHEN THE COOKWARE RUSTES
There can be several reasons for this:

• The original layer of fat has been removed (e.g. by excessive washing).
• Food has been stored in cookware for a long period of time.
• It was not dried properly and put away if there was poor ventilation.

Solution: Remove rust spots with steel wool. Then rub the model generously with rapeseed oil and let it burn in again, as described in the previous paragraph. If several  formerly rusty parts are baked in the oven, this should be done individually. This prevents condensation from forming, which supports new rust.

THE COOKWARE IS TOO DRY AND THE FOOD IS STUCK
Solution: Add plenty of salt to the pan and place on a warm stovetop. Then allow the contents to cool down and then pour out.

IF A SCRATCH HAS OCCURRED

Cast iron shouldn’t be dropped, but it can take a lot. If a superficial, gray scratch has formed as a result of handling or transport, this does not affect the quality. You should
only put a few drops of cooking oil on this scratch to prevent rust from forming. The scratch will disappear over the next few uses.
If scratches are visible on cast-iron pots and pans, it is usually only the damage to the surface that has been burned in with rapeseed oil. This closes again automatically with new grease and does not require any special care.

THE BEST COOKWARE IS MADE OF CAST IRON
Pans and pots made from solid material get better and better with use. It is important that the cookware is not cleaned too much! Properly cared for, good cast iron cookware is a purchase that will last for generations. It is therefore highly recommended that you take care of it properly and conscientiously, so that you can cook and roast for a long time and healthily in the high-quality pan, the solid pot or the large roaster.

let’s build brands GmbH
Konrad- Zuse- Ring 1
41179 Mönchengladbach
Tel. +4921612772070
E-Mail: info@letsbuildbrands.de
Internet: www.bbq-nerd.com

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