Have you ever been to the Netherlands? Yes? Then you surely know what poffertjes are. Those little pancakes dusted with powdered sugar and often served warm with melted butter or syrup? Delicious!

In their country of origin, these sweet treats practically enjoy the status of a national dish—something visitors can tell simply by the fact that special pans have been developed specifically for making them. Poffertjes pans are pans with many small indentations into which the liquid yeast batter is poured in small portions. In the Netherlands, these pans are available in many different designs today. Our model is made of traditional cast iron, and for good reason: cast iron retains heat and is able to maintain high temperatures consistently over a long period of time. In addition, the material distributes heat very evenly—in this case, across the entire pan, including all the indentations. In short: nothing burns, and the poffertjes cook evenly on both sides.

You can just as easily use this pan for American-style pancakes, crêpes, mini galettes, or small meatballs and mini burgers—and you can even make them on the grill, because our poffertjes pan isn’t just for gas or electric stoves. It comes pre-seasoned, so you can get started right away. We recommend using a little more cooking oil or fat than usual during the first few uses to strengthen the existing protective layer.

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.