When it comes to pans, (almost) nothing beats cast iron. Because, to quote ourselves: “A frying pan must be able to be heated to very high temperatures, and it must transfer the heat to the food as efficiently as possible.” Hardly any other material does this better, and the following solid cast-iron skillet from Victoria in Colombia proves it once again. After all, that’s exactly what it’s made for: it distributes applied heat evenly over time and can maintain high temperatures consistently even for extended periods. Always preheat your cast-iron skillet well; this ensures that quickly seared meat develops a crispy, dark brown, aromatic crust, and that vegetables take on flavor when roasted in a little oil or butter, yet remain al dente, crisp, and fresh—just like in a wok.

Tip: You can also use this pan on the grill. Be sure, however, to wipe it dry immediately after each use, and do not leave cooked food in it for any length of time. Be careful with acidic dishes, such as sauces or stews made with tomatoes or red wine. Acidic foods should not be left in cast-iron cookware after cooking to ensure that the surface, which has been pretreated with a patina, remains intact.

Victoria in Medellín, Colombia, has known this for three generations. It is now 101 years since grandfather Raúl learned all the skills of iron casting. He was soon able to set up his own workshop, where he initially mainly cast small handicraft items in molds and offered them for sale. His love of cooking and good food then gave the company founder the idea of producing a cast-iron grain mill. Looking back, this was the start of an international success story, as the Victoria iron foundry now sells its cookware in 32 countries around the world.

Before leaving the now fully automated production line, each piece is baked with linseed oil (burnished) or enameled in the traditional way and is therefore not only protected against corrosion, but also ready for immediate use. You can therefore use your cast-iron pans and pots straight away. Just preheat them for a few minutes and perhaps use a little more fat than usual the first few times, especially to preserve the browning and prevent sticking. And please also remember to use highly acidic foods with caution and not to use your cast iron cookware to store food. Tip: You can freshen up burnished cast iron at any time with a little grapeseed or linseed oil.

Care instructions: You should not put cast iron in the dishwasher. To clean it, simply wipe the surface thoroughly. You can easily remove an occasionally occurring rust stain by applying a small amount of cooking oil with kitchen tissue.  Please note that cast iron may leave marks on glass-ceramic surfaces.