Frequently Asked Questions

Answer: The pans are pre-seasoned at the factory. This layer is slightly rough and you can see/feel it when you remove the product from the packaging. This layer provides the pans with a protective layer during transport and in stores.

If you intend to use and maintain the product properly, you'll need to season it beforehand. The terminology is confusing, but when you season it, you apply several layers of grease yourself. This can be done, for example, with our own cast iron. Conditioner (TWM090). The advantage of our own conditioner is that it doesn't feel greasy when applied, unlike oil. Always use a product that is safe for human consumption. Find the current manuals here.

In summary:

'Pre-seasoned' = protective layer from the factory

Seasoning = seasoning = The self-applied protective layer against rust and the perfect non-stick coating for baking.

Answer: Yes, you can, but we advise against using this oil because some oils have a specific flavor. You'll taste this in your dishes. Furthermore, when you use oil, it leaves a greasy layer on your product that also attracts dust.

Answer: No! The stainless steel handle of the Dutch oven can remain attached to the pan during the seasoning process. The manual refers to our pie irons. These products have a stainless steel handle with a wooden handle. This is attached with a thread and must be removed when the product is seasoned.

Answer: There are several ways to clean residue. You can fill the pan with water and bring it to a boil. Often, a lot of residue will come loose, and you can wipe it out. Then treat the pan the same way before putting it away. You can also use a dish brush, but you could damage the seasoned layer without realizing it. To be safe, re-season the pan. Want to know more about maintaining your cast iron product? Then read our blog.

Answer: Yes, absolutely! After use, you should rinse the pan with water, heat it thoroughly, and then season it again with a thin layer. conditioner such as our own brand (TWM090).

Answer: It depends on the severity of the rust. You can polish away small spots with a wire brush. Then, season the product again as you did the first time. After that, you won't see any rust! If the entire product is rusted, you can have it blasted. This will damage the protective layer, so you really need to season it thoroughly afterward.

Answer: After applying the conditioner, you'll bake this layer. It's important that it starts to smoke. You can increase the temperature to bake this layer, for example, 180-200°C. Be careful not to raise the temperature so high that the layer burns.

Answer: The lid knobs on the barbecue pans are made of Bakelite. They can be used up to approximately 200-220°C. If you want to use the pan at higher temperatures, use the small or big Stainless steel lid knob. This is available as an accessory in our range.

Answer: If you need to make a warranty claim, you can do so through the store or webshop where you purchased the product. Did you purchase the product directly from us through our webshop, Amazon, or Bol.com? Please contact us directly by email.

Answer: No, that's not necessary. You can, however, season it to prevent rust. You won't be cooking food directly on the cast iron, so seasoning isn't necessary. If you choose not to season the product, it will rust.

Answer: Yes and no. We don't have matching lids available separately. You can use the lids for our BBQ pans or Dutch ovens for three of the four skillets, as follows:

The lid of the BBQ pan S (TWM006) fits the Skillet regular (TWM003)

The lid of the Dutch oven 4.5Qt (TWM009) fits the Skillet maxi (TWM004)

The lid for the 6Qt (TWM010) and 9Qt (TWM011) Dutch ovens on the Skillet Extra (TWM005) does NOT quite fit. The lid fits slightly over the top, so it can be used properly, but it doesn't fit properly, so the lid doesn't seal properly.

The lid of the Dutch oven 6Qt (TWM010) and 9Qt (TWM011) fits the Sauté pan (TWM037).