Iron skillets

Why choose an iron frying pan?

In addition to being a natural and toxin-free item, iron is an excellent material for cooking, and very efficient!
It is naturally non-stick, distributes heat evenly and retains temperature wonderfully. And what does that mean? Well, because it retains heat so well, you can cook with it at high temperatures, achieving a quick sear that keeps foods juicy, preserves their nutrients and all their flavor.
These are pans that will help you discover the true, more natural flavor of your recipes, flavors like those from old-fashioned cooking.

They are also durable and eco-friendly pans. There is nothing more environmentally friendly than buying pans for life.

Advantages compared to other types of pans

Iron pans offer several advantages over pans made of other materials, for example:

• Quick heating. Mineral iron frying pans are made with a molded iron griddle, so they heat up faster.
  
• Great heat retention and distribution. When an iron pan receives heat, it holds and spreads it evenly throughout the body. That heat is not lost but accumulates, raising the temperature of the utensil and the oil, so they are ideal pans for cooking at high temperatures—something you cannot do with a non-stick pan.
• More authentic and flavorful results. You’ve surely seen how meat stews in a non-stick pan. In an iron pan, meat sears almost instantly, without losing its juices; the flavor is completely different. And fried foods turn out wonderfully.
  
• Greater durability. Unlike non-stick or ceramic pans, an iron pan is for life. There’s no coating that can deteriorate. With a bit of care, you’ll have a pan forever. There’s no better value for money than this!
  
• Healthy cooking. Since there is no coating that can come off, there’s no risk of it ending up in your food.
  
• Natural non-stick. Unlike stainless steel pans, where food can stick more, iron pans are naturally non-stick. You just need to let them heat well and progressively, and not move the food while it’s searing.
  
• Very versatile and functional. With an iron pan you’ll be able to cook almost everything, both on the stove and in the oven. From gentle cooking to high-temperature frying. Perfect omelettes, crispy fried potatoes, flavorful vegetables with all their nutrients, roasted meats or fish full of flavor.

Which iron pan to choose?

All iron pans are an excellent choice, but depending on the use you want to give it (what you will cook with it) or the type of kitchen you have, you can find the best option:

• Best for griddle cooking. Undoubtedly, the traditional Mineral B iron frying pan is the best option for cooking meat, fish, and vegetables on the griddle. With a little oil and a well-heated pan, searing is practically instantaneous, preserving all the flavor and nutrients of the food. And although it may surprise you, another great option is Mineral B iron crepe pan, because of its wide surface and low sides.
  
• Best for making omelettes. Although you can make omelettes with the traditional pan, the design of the Mineral B iron tortilla pan is perfect if you want a specific pan. Because nothing pleases the French more than a perfect omelette, De Buyer has designed a pan with curved edges and lower height to flip the omelette easily and slide it onto the plate with elegance.
  
• Best for roasting meat. If you like meat that, besides tasting amazing, has the typical grill marks, the traditional Mineral B iron steak pan, the sartén grill de hierro mineral B are undoubtedly the best choice. Also a great option is the Mineral B iron grill, which you can also take to the oven without problems thanks to its stainless steel handles.
  
• Best for frying. Without a doubt, mineral iron is the perfect material for frying with the best results. Good frying requires abundant oil and high temperatures, so the best choice is a pan with height and capacity, like the deep Mineral B iron frying pan or the deep Mineral B frying pan with two handles. If you want something lower, you can also fry wonderfully with an iron paella pan, like the Mineral B paella pan.
  
• Best for sautéing. For stir-fries and woks with all the flavor of the ingredients, a great option is the Mineral B iron wok, both in traditional and domed designs.
• Best for paellas and fideuás. Without a doubt, the Mineral B iron paella pan is the best option for cooking spectacular rice dishes. Its stainless steel handles give it an added advantage by making it oven-safe, so you can also use it for roasts, gratins, or any recipes you want to bake.
  
• Best for oven cooking. In addition to being able to cook in the oven with the paella pan, if you want a mineral iron pan suitable for baking without time or temperature limitations, you will need a pan with a stainless steel handle, or with inox handles, or a pan with a removable handle.
  

And if you like pancakes or blinis, don’t forget the specialists, like the Mineral B iron pan for 3 blinis or De Buyer’s benjamins, the Mineral B iron pans for blinis.

How to season an iron pan?

Seasoning an iron pan that will last you a lifetime will take just a few minutes. There are different ways to season it, such as putting it in the oven or seasoning the iron pan with salt, but the one we recommend at Claudia&Julia is the following . You’ll see how easy it is:

• Before first use, wash it with hot water and a little soap using a non-abrasive sponge. Rinse well and dry completely.
  
• Place it on the heat, with 1 mm of oil covering the bottom of the pan.
  
• Heat over medium until the oil begins to smoke.
  
• Turn off the heat and let the pan cool.
  
• Remove the oil and clean the pan with kitchen paper.
  
• Heat again the pan for 2-3 minutes. Done!
  

As you use it, the pan will darken, forming a patina that protects it from rust and enhances its natural non-stick properties. So, if you see it dark, don’t worry; it’s natural and desirable.

To keep it always in good condition, you just need to keep the following tips in mind:

• Always cook on a burner with a diameter as similar as possible to the base of the pan.
  
• Heat the pan progressively, from low to high. Give it time to distribute the heat it receives evenly.
  
• On induction, do not use the booster or cook at more than 2/3 of the maximum power.
  
• Do not overheat the pan empty.
  
• Never wash it in the dishwasher, nor leave it soaking for more than 2-3 minutes.
  
• Avoid storing it in humid places.
  
• After washing the pan, dry it immediately and lightly oil it by rubbing a few drops of oil with some absorbent paper.
  
• Cooking acidic foods is not recommended, especially for long cooking times.

Recipes to christen your pan

We know you’re eager to start cooking with your new iron pan. Here are some cooked suggestions using different models of iron pans:

• Tariflette raclette: potatoes with cheese the French way
  
• Spinach pancakes (or savory spinach pancakes)
  
• Potato rösti with smoked chorizo
  
• The art of roasting in a chestnut pan (perforated pan)
  
• Sautéed gnocchi with mushrooms and spinach
  
• How to make Carnival ears
  
• Vegetable gyozas (Chinese dumplings)
  
• Roast potatoes with chili con carne
  
• Kung pao chicken with vegetables in Chinatown style
  
• Hummus, nectarine and tomato toast