Before first use: remove all packaging and labels. Wash the pan with hot water and detergent, rinse and dry it completely.
Cast iron cookware can be used on ALL heat sources, including gas, electric, vitroceramic, and induction stoves, as well as ovens fueled by gas, oil, coal, or wood.
Care to be taken
When using a stove that is not completely flat, lift the pan to move it over the stove, do not slide it over the surface as this may cause damage to the base of the pan or the stove.
Try to match the base of the pan to the dimensions of the cooking zone. This not only optimizes efficiency, but also prevents overheating of the sides of the pan, or damage to its handles. The flames should stay within the limits of the base and NEVER go up the sides of the pan.
Never put any product on the oven floor, it will cause the oven's interior temperature to rise, resulting in an increase in the cooking cue, which may alter your recipe.
Do not drag the pans inside the coated floor so as not to damage both objects.
For best results always place the utensils on a grill.
Cast iron cookware has a shiny enamel finish, and is ideal for a reduced source and at a low or medium temperature will provide better food preparation results. High temperatures should only be used to boil water when cooking vegetables and pasta, or to reduce or increase the consistency of broths and sauces.
High temperatures should NEVER be used to preheat the pan, cast iron retains heat, so if the utensil is overheated, it will give poor preparation results, causing food to stick to the base and may even cause discoloration on preparation surfaces.
What to do before using the cooker for the first time?
Master Swiss cast iron cookware leaves the factory cured (a process in which the pores of the cookware are impregnated with oil or fat). But if in doubt, it is important to cure the pan before using it for the first time.
The curing should be redone every 5 washes of the pan, as soap or detergent will eventually remove the grease.
This process protects the pan from rusting.
How to perform the healing?
Curing a cast iron pan is very simple: just spread a generous layer of edible oil or animal fat over the entire surface of the pan and bake it at 160° for one hour.
If the pan has any part that cannot be heated, such as a handle made of another material, for example, you can perform the curing over the stove flame.
In this second case, you should rub the oil or animal fat on the inside of the pan and place it on the fire for 30 minutes. Then, after the pan has cooled down, rub the oil or animal fat on the outside of the pan and place it on the fire with its mouth facing downwards, so that the fire does not reach the part with the fat or oil in it.
Leave it for another 30 minutes and your pan is ready to use!
Cleanliness and Care
Let the utensils cool down for a few minutes before washing. Wash them with warm or cold water and detergent, rinse and dry them thoroughly.
If there is food residue, fill the utensil with hot water and let it soak for some time, after that you can wash and dry it normally.
To remove stubborn residue, nylon scouring pads or mild abrasives can be used. Never use metallic scouring pads or strongly abrasive products, these will damage the enamel finish.
Never store utensils when they are still damp, always store them in a dry, well-ventilated cabinet away from sources of steam.
Master Swiss enamel cast iron is extremely durable, but can be damaged if accidentally dropped, be especially careful as this type of damage is not covered by our warranty.
Utensils that must be used
For added protection and comfort we recommend the use of Master Swiss silicone utensils. Do not scrape the surface with metal utensils and NEVER hit the top edge of the pan with the utensils. Electric mixers or blenders should not be used, their blades will damage the enamel. Knives and other utensils should not be used to cut food inside pans.
For added protection and comfort we recommend the use of Master Swiss silicone utensils
How to avoid rust?
If the rust has reached a large area of the pan, it is necessary to soak the pan in regular vinegar for 30 minutes. After this soaking period, use a steel brush to remove the excess rust, and then finish with a steel wool. Next, wash the pan and cure it.
Washing machine use
Master Swiss does NOT recommend using a dishwasher. It may severely damage your pan, resulting in poor pan performance.
Thank you very much for purchasing Master Swiss products, we hope you enjoy using your Master Swiss cast iron pan for many years to come.