Fiskars Folken Cast Iron Frying Pan Ø 22 cm Instruction Manual

Introduction

Thank you for choosing the Fiskars Folken Cast Iron Frying Pan. This 22 cm diameter pan is crafted from recycled cast iron, designed for excellent heat conduction and durability. It is suitable for all hob types, including induction, as well as oven and barbecue use. This manual provides essential information for the proper setup, operation, and maintenance of your new frying pan to ensure optimal performance and longevity.

Image: Top-down view of the Fiskars Folken 22 cm Cast Iron Frying Pan, showcasing its robust design and integrated handle.

Before First Use (Seasoning)

Cast iron cookware requires seasoning before its first use and periodically thereafter to create a natural non-stick surface and prevent rust. Your Fiskars Folken pan comes without a coating, making initial seasoning crucial.

1. Clean the Pan: Wash the pan thoroughly with warm water and a mild soap. Use a brush or sponge to remove any manufacturing residues. Rinse well and dry immediately with a lint-free cloth or paper towel.
2. Apply Oil: Apply a thin, even layer of high smoke point cooking oil (such as flaxseed, grapeseed, or vegetable oil) to all surfaces of the pan, including the exterior and handle. Use a paper towel to wipe off any excess oil; the pan should look dry, not greasy.
3. Bake the Pan: Place the pan upside down on the middle rack of your oven. Place aluminum foil or a baking sheet on the rack below to catch any drips. Heat the oven to 200-230°C (400-450°F). Bake for one hour.
4. Cool Down: Turn off the oven and allow the pan to cool completely inside the oven. This process helps the oil polymerize and bond with the cast iron.
5. Repeat (Optional but Recommended): For best results, repeat the oiling and baking process 2-3 more times. Each layer builds up the seasoning, improving its non-stick properties and durability.

A properly seasoned pan will have a dark, slightly glossy finish.

Operating Instructions

Heat Sources

The Fiskars Folken Cast Iron Frying Pan is versatile and compatible with various heat sources:

• Stovetops: Suitable for all hob types, including induction, ceramic, gas, and traditional electric.
• Oven: Safe for oven use up to 270°C (518°F).
• Barbecue: Can be used directly on a barbecue grill.

Image: Diagram illustrating the pan's compatibility with induction, ceramic, gas, and traditional hobs, maximum temperature of 270°C, and hand wash recommendation. Also shows key dimensions.

Cooking with Cast Iron

• Preheating: Always preheat your cast iron pan gradually over medium heat for several minutes before adding food. This ensures even heat distribution and prevents sticking.
• Cooking Oil/Fat: Add a small amount of cooking oil or fat to the pan after preheating.
• Temperature Control: Cast iron retains heat exceptionally well. Often, you can cook at lower temperatures than with other cookware once the pan is hot.
• Acidic Foods: Avoid cooking highly acidic foods (e.g., tomatoes, wine, citrus) for extended periods, especially in a newly seasoned pan, as this can strip the seasoning.

Image: A person using a wooden spatula to stir vegetables in the Fiskars Folken cast iron pan on an induction cooktop.

Maintenance and Care

Cleaning

• Hand Wash Only: Always hand wash your cast iron pan. Dishwashers can strip the seasoning and lead to rust.
• Warm Water and Scraper: Clean the pan while it is still warm (but not hot). Use warm water and a stiff brush or pan scraper to remove food residue. Avoid harsh soaps, especially on a well-seasoned pan, as they can degrade the seasoning.
• Stubborn Food: For stubborn food, simmer a small amount of water in the pan for a few minutes, then scrape with a wooden or silicone spatula. Alternatively, use coarse salt as an abrasive with a paper towel.
• Dry Immediately: After washing, dry the pan thoroughly with a towel. You can also place it on low heat on the stovetop for a few minutes to ensure all moisture evaporates.
• Light Oiling: Once dry, apply a very thin layer of cooking oil to the interior surface of the pan with a paper towel. This protects the seasoning and prevents rust.

Storage

Store your cast iron pan in a dry place. If stacking other cookware on top, place a paper towel or cloth between the pan and other items to prevent scratches and absorb any residual moisture.

Troubleshooting

• Food Sticking: This usually indicates insufficient seasoning or not enough cooking fat. Re-season the pan (refer to "Before First Use") and ensure you preheat the pan properly with a small amount of oil before cooking.
• Rust Spots: Rust occurs when moisture is left on the pan. Scrub the rust spots with steel wool or a stiff brush, then wash, dry, and immediately re-season the pan.
• Dull/Patchy Seasoning: If your seasoning looks dull or uneven, it's time to re-season the pan. Follow the steps in the "Before First Use" section.

Specifications

Warranty and Support

For information regarding warranty, product support, or to contact customer service, please refer to the official Fiskars website or the documentation provided with your purchase. Keep your proof of purchase for warranty claims.

Official Fiskars Website: www.fiskars.com