Nakatanenga Curing or Seasoning an Iron Pan Instructions
- June 12, 2024
- Nakatanenga
Table of Contents
Nakatanenga Curing or Seasoning an Iron Pan
New iron pans without any coating must be cured with cooking oil before use,
thereby creating a patina that serves as a protective, non-stick layer. The
patina continues to grow with each seasoning or frying. The non-stick
properties also improve over time. With regular use, the pan will gradually
turn completely black
PLEASE NOTE: Initially, the patina may appear irregular. This is normal.
After frying food, simply wipe out the pan (with a little warm water if
necessary). Do not use cleaning agents.
Instructions for curing the pan
The iron pan can be cured in the oven, on a stove, on gas or on a BBQ grill. Use only cooking oils with a high smoke point. (E.g Sunflower, rapeseed oil).
- Clean pan thoroughly with brush or sponge and warm water.
- Dry the pan completely. (E.g. at low temperature in the stove).
- Use a paper towel to apply a thorough coating of oil. (Recommendation: Oil the bottom as well.)
- Remove excess oil with paper towel until only a very thin layer of oil remains.
- Heat the pan evenly over medium-high heat until smoke subsides. Then remove pan from stove, etc. and allow to cool. (The whole process takes about 5-10 minutes.)
- Repeat the process (steps 3-5) several times for a very even patina.
- Alternatively, use rig ht away to fry food.
Nakatanenga 4×4-Equipment GmbH & Co. KG, Ludwig-Erhard-Ring 30, 92348 Berg bei
Neumarkt i.d.0Pf.,
phone: +49 (0) 9181466 644,
fax: +49 (0) 9181 40 77 60,
www.nakatanenga.de