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Instruction Manual for our Cast Iron Cookware

Here you can find a detailed description of how to use our cast iron cookware or download the the instruction manual as PDF:

Download Instruction Manual as PDF:

> English: Velosan-Cast_Iron-Manual

> German: Velosan-Gusseisen-Anleitung

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The Velosan tradition
Velosan manufactures cast-iron, enameled cookware of the highest quality in a foundry in northern Germany. We refer to the traditional sand mold casting process, which was developed for the industrial revolution. Although the manufacturing processes have since been further developed and modernized, the formulation of the materials of manufacture has remained unchanged and the cast iron is still cast in a sand mold.
To produce our products we use only high-quality materials. Every single one of our cast iron items is made in an individual sand mold and is therefore unique. After cooling, the cast article is hand-enameled and then sealed at very high temperatures in the blast furnace to obtain a robust and durable surface. Since several steps in the manufacture of hand, each article is individual and there may be slight differences between the products. However, these differences do not affect the overall quality and cooking properties of the product. The enameling, the all products have, is most durable, hygienic and nocture many application facilities in storage, prepare and cooking, so roast of food.

Cooking with cast iron
Enameled cast iron is a sturdy material that meets all the modern requirements for food preparation and cooking. Cast iron is a material that achieves reliable results on all sources of heat, even on induction hobs and in any type of oven or grill. Cast iron is a material that stores heat very well. This can be advantageous especially at low temperature settings on the stove or in the oven. In addition, cast iron is ideal for serving: the good heat storage capacity keeps a covered and stored in warm cast iron food. Cast iron can. Also used to keep cool cold dishes. A fridge-cold cast-iron saucepan is an ideal storage place for cool meals on a hot summer’s day. Cast iron items are also suitable for storing food in the freezer and preparing food in advance.

How to use your cookware
Before first use, first rinse the product in hot rinse water, then rinse with clear water and dry well.
Velosan cast iron cookware can be used on ALL sources of heat: gas, electric hotplates, heating coils, glass ceramic and induction hobs, and in all ovens, whether heated with gas, oil, coal or wood.
Always gently lift the products on glass top stoves and gently set them to avoid scratching the surface. Never push the products over the glass surface, as this could damage the bottom of the pan and the hob. In order to achieve maximum heating efficiency, the size of the bottom of the cookware should always be approximately equal to the diameter of the heating surface. In addition, you avoid damage due to overheating on the side walls of the products or the handles. Gas flames must always be adjusted to the base of the pan and should NEVER burn beyond the sides of the pan.
Long handles should be securely positioned, i. they should not protrude beyond the front of the cooker or over the heat sources.

Use in the oven
Products with black phenolic lid buttons are designed in the oven for temperatures of 200 ° C (or 390 ° F) or level 6 for gas-fired ovens.
Products with cast-iron handles or stainless steel lid knobs can be used in the oven at high temperatures.
* Built-in cooker with cast-iron inner lining:
Do not place the cookware directly on the bottoms of cast iron interior ovens. This would increase the cooking temperature in the oven and lead to an overcooking process that affects the food. Do not pull your cast-iron cookware over the bottom of the oven to prevent possible damage. For optimum cooking results, you should always place the cookware in the oven on a grid or baking tray.

Our black enamel
It was specially developed for frying at high surface temperatures, therefore it can be used to achieve optimum frying results when roasting. Since cast iron is such a good heat storage, frying and cooking is possible even at medium heating temperatures. For best results when preparing your prescriptions and foods, cook at medium or low temperatures, or wait until the oils / fats have reached the right temperature. You should NEVER use high temperatures to heat the products if you then want to lower the temperature for cooking. Too high temperatures lead to overheating and sticking of the food, especially with sensitive foods such as omelets or other egg dishes. Cast iron stores heat so well that overheated products in this way produce poor cooking results, stick food on them, and discolor the surface of the product. Thanks to the black enamel, a patina forms on the floor during continuous use (a slightly brownish, glossy layer). This patina is created by frying natural oils and fats from the fried foods on the inner surface of the pan. It is recommended that you do not cleanse and remove this patina with dishwashing detergent as it improves the frying properties of the pan and makes it easier to peel off the food when cooking.

Oils and fats
Cookware with a enamel coating is not suitable for dry cooking. The liquid you choose for frying, or the oil, fat or butter should completely cover the base of the pan before starting the heating process. Do not leave your cookware unattended during the heating process and avoid burning off the liquid as this could cause enamel damage.
* When frying in deep products, the oil level must not exceed 1/3 of the product height. So it cannot come to the overflow of the oil when adding the food. For safety reasons, you should use a frying thermometer and keep a suitable cover in case of overheating or splashing.

Storing and marinating food
The enamel layer is impermeable and therefore suitable for storing raw ingredients or cooked foods. It is also suitable for marinating with acidic ingredients, e.g. Wine.

Cooking utensils to use
We recommend the use of kitchen gadgets made of silicone or wood. They provide great comfort while stirring and protect the enamel surface. Metallic objects, spoons and whisk should be used with extreme caution, but not scratchy on the enamel layer.
Do not knock these off at the product edge. Battery or electric stirrers should not be used as their blades could damage the enamel layer. Knives and other items with sharp edges should not be used to cut food in the cookware.

The cast-iron handles and lid knob made of stainless steel are hot when cooking. Therefore, always with pot gloves, potholders or similar. touch.
Make sure that the handles and lid knobs are always tight and tighten if necessary.

Cleaning and care
Do not remove the patina (the slightly brownish, glossy soil layer) that forms on the bottom of the pan on the black enamel surface. It improves the frying results and the removal of food residues from the bottom of the pan. Always allow the hot product to cool slightly before rinsing. If possible, rinse the product in hot water and then wipe the surface with a damp cloth. This is recommended after the normal roast and when only minimal leftovers are left in the cookware. For more thorough rinsing, you can use hot rinse water, then rinse the cookware with clean water and dry thoroughly. The patina is retained.
To remove excess adherent food particles, fill the cookware with warm water and allow to stand for 10-15 minutes. Then rinse with clear water and dry as usual.
A dishwashing brush can be beneficial in removing food debris and cleaning between the grill ribs. Do not use scouring pads or other scouring cleaners on the roasting surface. Frying marks on the outside of the pan can be cleaned with a nylon sponge.
Never place a damp product in the cabinet. Store your cookware in a dry cupboard or other well-ventilated area away from steam.

Rinse in the dishwasher
All products with integrated cast iron handles and phenolic handles are dishwasher safe. However, as washing in the dishwasher removes the patina, we recommend rinsing by hand. Regular washing machine rinsing can lead to a certain clouding of the enamel layer. This is not questionable and has no negative effect on the frying properties of the cookware. Cast iron cookware from Velosan is extremely durable, but it can be damaged by falling or hitting hard surfaces. Please note that such damage is not covered by the warranty.