Iron pans
The iron that doesn't ask you to be an expert. Italian, a lifetime of cooking.
Choose your line
NeroSteelNitrided iron: no rust, natural non-stick that grows with use. With a gold handle.Discover →
SeasonedSteelPre-treated DC04 iron: it starts with the patina already underway. Light and responsive, for cooks who keep moving.Discover →
BeSteel100% natural iron: you season it and it improves with every use. For those who love the ritual.Discover →
Why choose them
Just iron, zero chemicalsNo PFOA, PTFE or coatings that flake into your food. Just metal.
That restaurant-style searIt withstands temperatures non-stick can't: the Maillard reaction, meat like a chef's.
Works on everything, induction includedGas, induction, ceramic glass, electric hob and oven.
Built to last decadesA one-time purchase that improves with use. Italian since 1876, not something to replace every two years.
First use
How to season a cast iron pan
Seasoning is the ritual by which iron develops its natural non-stick patina, a thin film that improves with every cooking.
-
1
Initial wash
Wash the pan with hot water and a drop of soap to remove the factory protective layer. Dry immediately and thoroughly.
-
2
Oil slick
Pour a thin layer of vegetable oil (sunflower, grapeseed, or peanut) and spread it with kitchen paper over the entire surface, inside and edges.
-
3
Heating
Heat the pan over medium-high heat until lightly smoking. Remove from heat and allow to cool.
-
4
Repetition
Repeat 2-3 times: the surface gradually darkens. This is the patina forming.
Daily maintenance
How to clean and maintain
Caring for a cast iron pan is simple, but different from traditional non-stick pans. A few repeated steps and the pan will improve instead of wearing out.
What to do
- Clean while hot immediately after cooking, with hot water and a non-abrasive sponge
- For stubborn residues, use coarse salt and a little water
- Always dry immediately and completely
- Apply a thin layer of oil to the warm surface before storing
What to avoid
- Harsh soap: removes the patina
- Dishwasher
- Steel wool or hard abrasive sponges
- Water or food left inside for hours
Pans with natural non-stick properties that improve over time
Iron pans from different lines: BeSteel, NeroSteel, and SeasonedSteel
Frequently Asked Questions
Do iron pans rust?
The NeroSteel, in nitrided iron, resists rust. The BeSteel and SeasonedSteel are made of natural iron: they can oxidise if left wet, but simply drying them after washing and applying a thin layer of oil is enough. With basic care it's not an issue.
Can I use them on induction?
Yes. All our iron pans work on induction, gas, ceramic glass, electric hobs and in the oven.
How do I wash them?
Hot water and a sponge, without harsh detergent and without the dishwasher. Dry them right away: thirty seconds and they're ready for the next use.
Do I need to season them before use?
It depends on the line. The NeroSteel, nitrided, develops its natural non-stick quality simply by cooking, with no ritual. The SeasonedSteel arrives pre-treated and its patina builds up with use. The BeSteel is natural iron and needs seasoning the first time: we explain how in the guide.
Can I cook tomato or acidic foods in them?
Yes, once the pan has built up its patina. During the first few uses it's better to favour meat, vegetables and frying, which strengthen it.
How long do they last?
A lifetime, and they improve with use: the patina that forms as you cook makes them more and more non-stick. These are pans you pass down.
