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 in the traditional way. Iron pans are popular with chefs not only for their rustic appearance but mainly for their excellent frying properties. Thanks to the rapid heat conduction of iron, they are perfect for sharp frying, making fried potatoes and meat particularly crispy. The iron pan is often used as a serving pan as well, frequently in conjunction with a 'pan holder' or a round board serving as a pot coaster. Over time, the performance of the pan improves due to the formation of a patina, which occurs because of the porous structure and acts as a corrosion protector. With the proper maintenance to avoid rust formation, RIESS iron pans are reliable companions for many culinary adventures. The iron pan can be used for all dishes requiring a pan, not just traditional frying. Before its initial use, the protective wax layer must be removed thoroughly with hot water, and the pan needs to be seasoned. After use, do not place the pan in the dishwasher; just wipe it out with a kitchen cloth. For heavy crusting, clean it with water, salt, and a brush, then dry it well on a warm stovetop.