The pan for life
Whether you are an experienced cook or an enthusiastic hobbyist, our hand-forged one-piece iron pans will impress you with their unique frying results.
Even heat distribution
Improved cooking quality: Even heat distribution ensures that the dish is cooked evenly.
Optimal heat storage
Roasted aromas: Ideal for searing meat and achieving roasted aromas, as the temperature is retained in the pan.
For all types of stoves
Flexible use: Suitable for all types of stoves including induction stoves for perfect frying results.
Real handcraft
In our small forge in the Bavarian Forest, we forge unique, one-piece pans, high-quality knives, grills, and more— products that will last a lifetime!
matching
Outdoor kitchen "Johnny Vegas"
FAQs
Is the Waidler pan dishwasher safe?
No.
Can I use my iron pan on all stove types, including induction?
Yes, hand-forged iron pans are suitable for all stovetop types, including induction. Thanks to their robust construction and magnetic properties, they work perfectly on gas, electric, ceramic, and induction stovetops.
How do I season my Waidler pan before using it for the first time?
Seasoning your hand-forged iron pan before first use is crucial to develop a protective patina that ensures non-stick properties and prevents rust.
Here is a step-by-step guide: Instructions
After seasoning, your iron pan is ready for use and offers you a durable, non-stick surface that gets better with each use.
How do I properly care for my Waidler pan?
Proper care of your hand-forged iron skillet is crucial to maintaining its longevity and cooking performance. Here are a few simple steps:
Cleaning after each use
After cooking, let the pan cool down and then clean it with warm water and a soft sponge or brush. Avoid dish soap, as it can damage the patina. For stubborn residue, you can add some coarse salt to the pan and rub it in with a cloth to gently clean the surface.
Thorough drying
Dry the pan thoroughly immediately after cleaning to prevent rust.
Oiling
After each cleaning, apply a thin layer of heat-resistant vegetable oil (such as rapeseed or linseed oil) to the entire surface of the pan. This protects the pan from rust and promotes the development of a patina.
storage
Store the pan in a dry place, ideally hanging or with a cloth between them when stacked to avoid scratches.
Regular burning in
If you notice that the non-stick properties are diminishing or the pan looks dry after extended storage, you can re-season it. To do this, lightly rub the pan with oil and heat it until the oil begins to smoke to renew the protective coating.
With this care, your hand-forged iron pan will stay in top shape for years and will get even better with each use thanks to the patina that develops.
How does the Waidler pan differ from a coated pan
Iron pans are uncoated and develop a natural patina with use, providing a long-lasting, non-stick surface, while coated pans have a man-made non-stick coating that can wear off over time.
ℹ The Kindermann Promise
Better with every use – evolving with you and your cooking skills.
After seasoning your Kindermann products, a natural protective layer of burnt-on grease, also known as a patina, gradually forms. This layer continues to develop over time, imparting a distinctive flavor to the prepared food and also acting as a natural non-stick coating.