For the best cooking results, preheat the pan for a few seconds on low to medium heat.
For the best cooking results, always use some oil or butter.
The oil or butter should never get so hot that it smokes or burns.
Always use a setting that is suitable for the ingredients you are preparing. 

No, never immerse a heated cast iron pan in cold water or place a cold pan on a hot hob. The thermal shock may crack the enamel. 

No, the cast iron items are not dishwasher-safe. Wash them only by hand. 

Remove food residues by soaking the pan in warm water for 15 to 20 minutes.
Let the cast iron product cool down fully and remove any food residues with a soft washing-up brush or nylon cloth.
Do not use an oven cleaner, steel wool, aggressive detergents, or chlorine-based bleach to clean the item. 

No, cast iron products must not be used in the microwave.

Yes, the pan is oven safe up to 260 °C.

When cooking on induction, always choose a pan with a base that has the same diameter as the heat source.
If you use a pan that is smaller or larger than the induction hob, the induction cooker may not recognise the pan.

No, sharp metal objects such as knives and forks can scratch the insides of the cast iron products and irreversibly damage them. We recommend using the Royal Van Kempen and Begeer utensils for cooking in the pans. 

Store cast iron pans in a dry cupboard.
After a while, traces of rust may appear along the edges. This is a common phenomenon.
Use a soft washing-up brush or fine-grained sandpaper to remove the rust spots. Then rub vegetable oil into these areas.
For optimal storage, always use the four black clips supplied with the pan and place them between the lid and the pan.

We offer a 1-year warranty for manufacturing and material faults, provided that the product has been used in accordance with the instructions for use. Always retain the receipt, which will clearly state the purchase date and the product that you purchased.