KELD Ferrum Manual page 7

Do not heat the pan to your hob's top setting. 3/4 power is usually all that is
needed.
A protective layer (patina) needs to form on iron frying pans before using for
the first time to prevent food from burning on. Exception: the pre-seasoned
Rhino frying pan. To give your pan this protective coating, pour oil into it (about
3 mm deep) and heat the pan until the oil starts to smoke slightly. Remove the
pan from the heat and leave it to cool. Repeat this process three times, using
the same oil.
Danger warning and safety information
Never leave the hot pan unsupervised! If you use a gas cooker, make sure
that the flame does not rise up the outside of the pan. This could ignite the oil
inside the pan. Children must not be allowed to use this pan.
Use only suitable oil/fat for frying.
Caution: Do not add water to a pan containing hot oil – danger of splashing!
Metal handles can heat up when the pan is used on the cooker for extended
periods or heated in the oven. Always use oven gloves or other hand protec-
tion to avoid the risk of burns!
Never try to extinguish burning oil with water! Smother the flames by placing a
lid or a suitable blanket over the pan.
After heating oil in the pan, do not leave the pan unattended while it cools
down. Pour away the oil, and then rub the pan dry with kitchen roll. Discolor-
ation of the pan is completely normal. Once the pan has been heated for the
first time, its appearance changes, and this process is irreversible.
Note for electric hobs
To make better use of energy, the diameter of the hob ring should match that
of the base of the pot or pan.
Note for induction hobs
An induction hob is an extremely rapid source of heat.
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