PFAS-free cooking with cast iron
Koock Amsterdam’s cast iron pans are PFAS-free and have no synthetic non-stick coating. You cook with a material that retains heat for a long time and is well suited to browning ingredients. The right temperature and enough oil or butter help you achieve this. At Goed & Lekker, we believe it is important to understand how your pan works, so you can cook with confidence.
Which cast iron pan is right for you?
A skillet is a cast iron frying pan that you can use for frying and roasting. The classic version has a rougher cast surface, while the polished version has a smoother interior finish. Both require attention to temperature, cooking fat and maintenance.
Choose a smaller pan for modest portions and side dishes, or a larger model when you need more cooking space. The versions with two handles are also practical for oven dishes and serving at the table. Always use oven gloves and a heat-resistant trivet.
From induction to the oven and barbecue
Koock Amsterdam’s cast iron pans are suitable for induction, gas, electric and ceramic hobs, as well as the oven and barbecue. This allows you to start cooking a dish on the hob and finish it in the oven.
Preheat cast iron gradually, especially on induction. The material retains heat for a long time, so a high heat setting is not always necessary. Lift the pan when moving it on a glass hob. Pay attention to the accessories too: the glass lid in this collection is not oven-safe.
Caring for your cast iron pan
Follow your pan’s instructions before using it for the first time. Seasoning involves heating a thin layer of oil to form a protective layer on the cooking surface. This helps prevent sticking and rust and can be restored when needed.
After cooking, let the pan cool slightly and remove food residue with warm water and a washing-up brush. A little mild washing-up liquid can help. Dry the pan thoroughly straight away and rub it with a very thin layer of oil. Do not leave cast iron soaking in water or put it in the dishwasher.
