Our iron pans are cold-formed by pressing a stamped steel sheet under high pressure into a deep-drawing mold. The pan handle is attached and always comes with a hanging device so that the pan can be stored hanging as was traditionally done. Iron pans are popular among chefs not only for their rustic appearance but especially for their excellent frying properties. Thanks to the rapid heat conduction of iron, they are ideal for sharp frying, making fried potatoes and meat particularly crispy. Iron pans are often also used as serving pans, frequently in combination with the 'pan holder' or a round board serving as a pot coaster. Over time, the function of the pan improves with the formation of a patina that forms through the porous structure of the pan and serves as corrosion protection. With proper care to avoid rust formation, RIESS iron pans are faithful companions for many culinary adventures. In addition to classic applications for fried potatoes, meat, or noodle dishes, the iron pan can be used for all dishes that require a pan. Before first use, the protective wax layer should be removed with hot water, and the pan needs to be seasoned. After use, do not place the pan in the dishwasher; simply wipe with a kitchen cloth. For heavy crusting, clean with water, salt, and a brush, and then dry well on the warm stovetop.