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(1) Delivery is made within the delivery period specified for the respective goods.
(2) Deliveries are made exclusively to addresses within the Federal Republic of Germany, Austria and the Netherlands.
(3) In the event of unavailability of the ordered goods for which Fissler is not responsible, due to late or incorrect delivery by our supplier despite a delivery contract concluded by us with the supplier for the ordered goods, Fissler reserves the right not to deliver. In this case, Fissler will inform the customer immediately of the unavailability of the ordered goods and will refund any payments already received from the customer without delay.
(4) If delivery is impossible due to force majeure, Fissler is released from the obligation to deliver. Circumstances that make delivery unreasonably difficult or impossible are deemed equivalent to force majeure, regardless of whether they occur with us or with the customer.
(5) Delivery of Fissler products is generally made as a parcel shipment and is delivered by DHL. The shipping method is selected by the customer at checkout.
(6) Delivery costs are shown separately per delivery. Shipping costs are stated in our online shop. The price is also shown during the ordering process before you submit the order.
For orders with a value of 80,- € or more per delivery, no shipping costs apply. Below this amount, shipping to Germany costs 4,95 € and shipping to Austria and the Netherlands costs 6,95 €.
(7) By recycling used packaging properly, you help conserve natural resources and prevent environmental pollution.
We are therefore happy to take back packaging waste incurred upon delivery free of charge so that it can subsequently be sent for proper recycling.
Packaging waste, such as shipping cartons and filling material, can also be disposed of free of charge via your municipal waste disposal system (recycling centre, yellow bag, yellow bin, paper bin).
Cast iron cookware is a reliable kitchen companion - durable, timeless, and made for many years of enjoyment. But what makes cast iron so special? Why is it worth the investment? In the Fissler guide, you’ll learn everything about the proper use, care, and versatile benefits of cast iron pans, pots, and roasters.
The roots of cast iron go back more than 2,500 years—to ancient China in the 6th century BC. From there, the material conquered the world and became an essential part of culinary culture. While robust tools and pots were forged from it in the Middle Ages, French manufacturers introduced the famous cocottes in the 19th century. Today, cast iron is a symbol of quality and enjoyment, and thanks to its many advantages, it is experiencing a renaissance.
Cast iron cookware, such as a cast iron roaster, is made from an alloy consisting mainly of pure iron and carbon .
Depending on the manufacturer and intended use, other metals such as silicon or chromium can also be added to positively influence the properties of the cast iron. Typically, a mixture of approximately 95% pig iron, about 3% carbon, and approximately 2% other components is melted at temperatures up to 1,700 °C and further processed or cast in its liquid form.
There are good reasons why heavy cast iron, as an alloy of pure iron and carbon, is preferably produced for cookware.
These are the most important arguments:
1. Heat storage and heat resistance
The material composition of cast iron provides optimal heat retention. Although the material takes a little longer to heat up than, for example, aluminum or copper, cast iron retains heat especially well for a long time and with high intensity.
2. Even heat distribution
In cast iron roasters and pans, the heat is distributed slowly and evenly over the entire surface, ensuring that the food is cooked evenly.
3. Patina – a natural non-stick effect
When properly prepared, cared for, and used, cast iron cookware develops a non-stick coating over time, known as a patina. This prevents food from sticking and makes cleaning easier. The patina also lets you use less fat when cooking and enhances the flavor of your food.
4. Reliability
Cast iron cookware is not only extremely reliable, but also versatile. With proper care, it will remain a trusted companion for many years and even improve with regular use. It is heat-resistant and requires no chemical coatings.
The choice between enamelled and non-enameled cast iron depends on your personal preferences.
Enameled cast iron
Enameled cast iron has a protective layer of enamel made of glass. The enamel helps protect against corrosion and lets you cook acidic foods such as apples or tomatoes without affecting the taste.
Unenameled cast iron
Unenamelled cast iron pots and pans do not have a protective glass coating. This means the raw cast iron can react with acidic foods and give the food a slight iron taste.
Rust protection is not present from the start. It is built up by seasoning the uncoated pots and pans.
Whether a cast iron pan should be enamelled depends on your preferences. For grilling over an open flame, unenameled cast iron is ideal, as it withstands direct contact with fire well. On a grill, the heat can be concentrated in one spot, which can lead to uneven heating of enamelled cast iron and cause the enamel to chip.
1. Cleaning:
Use hot water, mild dish soap and non-scratch dishwashing utensils such as a dishcloth or sponge for cleaning.
2. Remove residues:
For encrustations or stubborn stains, soak the cookware first instead of using metal sponges or abrasive cleaners.
3. Oiling:
After each cleaning, lightly wipe the cookware with a cloth moistened with cooking oil to renew the protective layer.
4. Drying:
To prevent corrosion or surface rust, always allow cookware to dry thoroughly after cleaning. Place the lid – slightly ajar – on the completely dry roasting pan only to allow any residual moisture to escape.
1. Cleaning:
Clean with warm water and a brush or sponge after each use. Avoid using dish soap.
2. Drying:
Dry thoroughly to prevent rust.
3. Oiling:
Apply a thin layer of vegetable oil to protect the cast iron and preserve the patina.
Cast iron cookware is particularly well-suited for dishes that require gentle cooking or braising over extended periods due to its excellent heat distribution and retention. It is also ideal for use at high temperatures, such as for searing or deep-frying.
Unlike stainless steel pots and pans, raw cast iron cookware doesn't come with a non-stick coating. To prevent food from sticking and to protect the iron from rusting, it needs to be seasoned before first use.
Step 1:
Rub the inside and upper edge, especially the cooking surface of the cast iron cookware, with one to two tablespoons of heat-resistant oil, e.g. refined rapeseed or sunflower oil.
Step 2:
Place the cookware on the stovetop or in the oven. Then gradually increase the temperature to approximately 200°C until the fat begins to smoke. This may take a few minutes.
Step 3:
Then let the cookware cool down slowly.
Step 4:
In the final step, remove the excess grease with a kitchen paper – the dishes are now ready for first use.
Once you have seasoned the cast iron pans, pots, or roasters, it’s time to start cooking. For the best cooking results and a long lifespan for your cookware, we recommend keeping the following points in mind:
Heat the cast iron cookware slowly over low to medium heat until evenly heated (approximately 5 minutes). Then increase the temperature, using the power boost function only at high temperature.
Use fats with a high smoke point, such as clarified butter, refined rapeseed oil, or cooking fats. If the fat starts to smoke, it is too hot and has already exceeded its optimal frying temperature.
Use Kitchen Accessories made of wood, plastic, or silicone to protect the Cookware. Metal utensils and cutting inside the Cookware can cause scratches and damage.
When cast iron and induction are combined, high stability meets especially high temperatures. As long as it is heated slowly, cast iron can also withstand extreme heat. This cookware works very well with this type of hob, as induction hobs have very little heat loss and cast iron retains heat extremely well.
Cast iron is more than just cookware - it is a loyal companion in your kitchen. With excellent heat retention, even heat distribution, and lasting quality, cast iron delivers cooking results that bring joy. Whether roasting, braising, or baking - it excels on all hob types and develops its very own character over time. Cast iron is the right choice for reliable enjoyment in your kitchen.
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