- Cast iron Artisans
- Ghisanativa features
- Cooking on Ghisanativa
- Ghisanativa in Love
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Ghisanativa is not fragile but like many other cooking products, it is delicate.
After certain food preparation such as meat and grilled vegetables, the Ghisanativa can be grimy. Food such as onions can release its sugary part on the surface of the cast iron; this makes the cleaning phase a bit annoying. Occasionally you may burn the food and it happens,
you can use a steel wool cleaning scrubber to remove the dirt but there are some helpful tricks to remove stubborn dirt.
For example, cover the entire surface of the tool with a layer of baking soda and then pour a full glass of vinegar into the Ghisanativa.
For example, cover the entire surface with a layer of baking soda and then pour a full glass of vinegar into the Ghisanativa. Wait for the chemical reaction between the two ingredients: a dense and sparkling foam will form. Do not worry; this is a normal chemical reaction between a basic agent and an acidic agent that will allow you to clean your cookware properly.
Leave the grill pan or pot to rest for a couple of hours and then remove the dirty liquid.
Wash it, rinse it and dry it properly. Then spread a drizzle of olive oil with a piece of kitchen paper or with a natural brush. This helps you maintain the natural anti-rust. Now it’s ready for the next use.
Ghisanativa is natural and is made of iron, silicon, and carbon. The only metal our body need is iron.
Ghisanativa iron is highly conductive compared to aluminum and stainless steel.
Ghisanativa is not delicate but must be nourished.
Ghisanativa is alive and over time, changes in terms of color and improves in performance.
Ghisanativa is cookware that lasts forever.
Remove the food from the pot or the grill pan.
Pour baking soda to cover the entire surface of the pot or the grill pan and then add some white vinegar. This will react with the baking soda by making bubbles. Boil everything the baking soda and vinegar in water for a few minutes and let it rest.
Let it cool down and wait at least half an hour and then proceed to wash the pot properly with dish detergent. Focus on the traces of proteins or the crystallisation of sugars released by meat/fish and vegetables.
After it is washed properly and dried with a tea towel. Leave the pot a few minutes on the stove.
Brush the pot or the grill pan with vegetable oil. You can also use some kitchen paper if you don’t have a natural brush. Make sure the olive oil covers the entire surface of the Ghisanativa.
Roasts, braised meats, steaks and other cuts of meat, or chicken, salmon fillets, sea bream, prawns, scallops are best cooked on iron. Therefore it is essential Ghisanativa’s cleaning is done with care after each use and especially if we forget the food on the flame!
Don’t worry: cooking on iron does not release toxic elements into the food (iron is considered a healthy element by the US Food and Drug Administration). Everything you eat from Ghisanativa will not contain any heavy metals.
But what happens if food burns on the pan?
How to proceed with the cleaning process:
This is the result after the cleaning process: