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How to Care for Your
Cast Iron Pan the Right Way
With proper care, your BIOL cast iron pan becomes a lifelong companion — and gets better with every use.
6 Simple Steps for Perfect Care
Wash the pan once with warm water and a little dish soap. Dry it thoroughly, apply a thin layer of vegetable oil (linseed or rapeseed oil) to all surfaces, and heat the pan in the oven for 1 hour at 200°C — upside down. This creates the first protective layer (patina).
💡 Tip: Linseed oil forms the hardest patinaRinse the pan directly after cooking with hot water. Use a stiff brush or scraper for stubborn residue. No soaking — this attacks the iron. A drop of dish soap is fine but not regularly needed.
💡 Hot cleaning = less effortAfter rinsing, dry immediately with a kitchen towel — don't let it air dry! For extra safety: heat the pan on the stove for 1–2 minutes on low heat until no water film is visible. Water is cast iron's main enemy.
⚠️ Never leave wetAfter drying, dab a few drops of neutral oil on a kitchen towel and rub the inside of the pan with it. The layer should be paper-thin — too much oil becomes sticky. This routine keeps the patina intact and protects against rust.
💡 Apply only a very thin layer of oilStore the pan in a dry place. If you put on the lid, place a kitchen towel between pan and lid — this allows air circulation and prevents moisture buildup. Stack cast iron pans only with protection in between.
💡 Store dry and ventilatedSmall rust spots are no problem. Rub the affected area with a steel wool pad, rinse, dry thoroughly and re-season the pan (as in step 1). Cast iron can always be saved — it's practically indestructible.
✅ Re-season once = good as newWhat's Allowed — What's Not?
- 🔥 Use on all stove types (including induction)
- 🫙 Fry with oil or butter
- 🌡️ Use in the oven (without wooden handle)
- 🔄 Re-season after rust
- 🥩 Heat very high — for perfect crust
- 🚫 Do not clean in the dishwasher
- 💧 Do not leave wet or soak
- 🧴 No aggressive cleaning agents
- ❄️ No extreme temperature changes (hot → cold)
- 🪥 No steel wool on the patina (only for rust)
- 🫷 Do not heat empty for a very long time
3 Secrets for a Perfect Patina
The very best natural seasoning method: fry bacon in the new pan. The fat penetrates deep into the iron and forms an exceptionally durable patina.
The patina improves with every use. After 20–30 times, your pan is as non-stick as a new Teflon pan — only more durable and healthier.
Always preheat cast iron slowly and evenly. On medium heat for 2–3 minutes — then heat distributes perfectly and food doesn't stick.
FAQ
No. The dishwasher completely destroys the patina through long soaking in hot water and aggressive cleaning agents. Afterwards, the pan must be completely re-seasoned. Hand washing takes only 30 seconds — and protects your investment.
Always! Cast iron is practically indestructible. Rub the rust with steel wool, rinse the pan briefly, dry it completely and re-season as in step 1. After a day, the pan is like new.
That's normal with a new pan! The patina needs to build up first — this takes 10–20 uses. Preheating helps enormously: heat the pan for 2–3 minutes on medium heat, then add oil and food. Start by frying fatty foods (bacon, steaks) to build the patina.
Oils with a high proportion of unsaturated fatty acids work best, as they polymerize when heated and form a hard layer. Linseed oil is considered number 1 for patina. Rapeseed oil, sunflower oil and Crisco (vegetable fat) also work well. Olive oil and butter are less suitable — they burn at high temperatures.
Yes, but with limitations. Short cooking times with tomatoes or citrus are no problem. Long braising of acidic foods (over 30 minutes) can attack the patina and impart a slightly metallic taste. For tomato sauces or braised dishes, we recommend our enameled cast iron from the BIOL enamel range.
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