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Seasoning a Cast Iron Bratt Pan

Prepare your bratt pan properly to prevent sticking, improve performance and extend its lifespan.

Bratt pans are a versatile workhorse in high-production kitchens—capable of braising, boiling, stewing, poaching, steaming and shallow frying.

Before first use, proper seasoning is essential. It creates a natural non-stick surface, improves cooking results and protects the pan.

Step-by-Step Seasoning

  1. Clean thoroughly
    Wash with hot soapy water and scour until completely clean.
  2. Dry completely
    Use a clean cloth to ensure no moisture remains.
  3. Add salt
    Fill the pan with salt to approx. 50mm depth (lid open).
  4. Heat gently
    Set to medium heat and leave for several hours until salt turns light golden. Do not stir.
  5. Cool naturally
    Turn off heat and allow to cool fully without disturbing.
  6. Remove salt
    Empty and store for reuse. Ensure the pan is completely clean and dry.
  7. Add oil
    Pour in vegetable oil to approx. 30mm depth (lid open).
  8. Heat carefully
    Heat to a maximum of 150°C (monitor closely—do not leave unattended).
  9. Cool and drain
    Allow oil to cool, then drain completely.
  10. Final wipe
    Clean and wipe the surface—your pan is ready to use.

Ongoing Care

After each use, wipe the cooking surface with a light coating of vegetable oil. This maintains the seasoning layer and keeps the pan performing at its best.

Top Tips

  • Always keep the lid open during seasoning
  • Never exceed 150°C when heating oil
  • Do not rush the cooling process
  • Ensure the pan is fully dry before adding oil

Take the time to season your bratt pan properly and you’ll benefit from better cooking performance, easier cleaning and longer equipment life.

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