GHISANATIVA: pots, pans, grill pans in naked cast iron and portable hobs in cast iron


The answers you are looking for on naked cast iron cookware Ghisanativa.

Ghisanativa is the new way of cooking, to, enhance the aromas and fragrances of food naturally. All Ghisanativa products are composed of only iron, silicon, and carbon without any enamel, paints, or chemicals and therefore it is healthy and eco-sustainable. It starts by melting only certified cast iron ingots. No scraps are used. Ghisanativa cookware is handcrafted with passion and dedication.

To rediscover the authentic flavours and aromas of the past, cook directly on the iron. The absence of paints, enamels, PFAS, PFOA, PTFE, or heavy metals guarantees a healthier and truly organic cuisine through optimising the Maillard reaction. The heat is transmitted evenly throughout the entire surface of the pan and maintains temperatures to drop slowly and progressively, allowing finishing cooking even with the heat switched off.

On the cast iron artisan’s page, you can find out more about Finco’s foundry and its production process. After melting at 1500°C, each piece is then finished by hand. After that, the pan is heated up to 900°C to create a solid layer of magnetite which blooms spontaneously on the cast iron. In fact, magnetite is the natural iron anti-rust. The last phase involves manual brushing with olive oil on the magnetite layer and then we put the cookware in the oven at 400°C to make the Ghisanativa pots and plates naturally non-stick.

They are ideal for any type of cooking:

  • baking (bread products)
  • For roasting
  • For roasting
  • For grilling
  • To caramelise
  • To make soups and broths
  • For stews
  • For braised meats
  • Barbecue

Ghisanativa natural cast iron pots are suitable for healthy cooking. They have extraordinary heat retention and spread it slowly, distributing it evenly throughout the pan regardless of the hob used.

  • Rediscover the original and natural taste of food with Ghisanativa.
  • Ghisanativa does not contain enamels, paints, PFAS, PFOA, PTFE or heavy metals.
  • With Ghisanativa, you are cooking on naked cast iron, optimising and controlling the Maillard reaction which, in addition to the taste, aromas and flavours and colours of the food, is also important in the allergenic processes of what we eat.
  • It is cookware with a lifetime guaranteed.
  • Each cooking tool and the stove is designed and produced entirely in Italy.
  • Each cooking tool is handcrafted with passion and dedication. Heating up to 900°C in a specialised oven allows the formation of magnetite (natural anti-rust of iron) on which the olive oil is brushed. Then we heat up to 400°C which allows the formation of a natural non-stick layer (a technique used by the Roman legionaries to protect their weapons from oxidation).
  • Ghisanativa can be used on any heat source including gas, electric, induction, oven, embers or coal.
  • Ghisanativa maintains the temperature uniformly over the entire cooking surface and remains the same for a long time even when the heat is turned off.
  • Ghisanativa is ideal for any type of food (meat, fish, vegetables, focaccia, pizza, bread) and any cooking method including barbecue and slow cooking.
  • The Finco foundry analyses each cooking tool with an optical emission spectrometer to quantify the percentage of iron, carbon and silicon in the pots and to be able to exclude the presence of heavy metals such as phosphorus, chromium, nickel, aluminium, lead or arsenic.
  • There is scientific evidence that cooking on iron reduces iron deficiency, particularly in children and women. Using a pot that can release micro-amounts of iron helps reduce anaemia. These effects are not possible with cast iron cookware treated with enamels, paints or chemical additives.
  • The quality control requires that each pot is identified with a unique serial number which allows each item to be traceable at each processing stages, from melting to packaging.
  • The handwork to make each Ghisanativa cookware distinguishes it from all the other cooking products on the market.

The Maillard reaction is a natural series of complex, non-enzymatic reactions between proteins and sugars that occur when temperatures reach 150°C during cooking processes. The formed compounds are responsible for the brown colour of the food as well as the characteristic scent of freshly baked bread crust. These reactions depend on the temperature, the acidity (pH) of the preparation, the cooking time as well as the type of proteins and sugars that are in the food. Recent studies have shown that the Maillard reaction modifies the digestibility of proteins and also the interaction with other compounds in the preparation of food, directing immunogenicity phenomena.

The best temperature for grilling is 250°C but it depends on what you are cooking. It would be of help to use a laser thermometer. Without this tool, you can hover your hand over the grill pan or pot. If you are struggling to keep your hand within 4cm away from the pot or pan, this means that the temperature has been reached.

Ghisanativa is suitable for every person who cares about their health and look for the true taste in food.
In particular, those who love cooking are also enthused by small moments of immense value such as going to the fruit and vegetable market to pick the freshest ingredients or choosing the “right” pot to intensify the flavours.
Ghisanativa is also useful for chefs or restaurateurs who want to offer the best taste experience to their customers.

Yes, sure. Ghisanativa can be used on any heat source including gas, electric, induction, oven, embers, or coal.

As well as any other metal, you cannot use Ghisanativa in a microwave oven.

For those who have a home induction – given the size of the magnets on the market – we suggest a cooking tool with a maximum diameter of 28 cm.

No, we are sorry. You cannot use Ghisanativa in a microwave oven.

The handles and grips of the Ghisanativa instruments do reach the same temperature as the pot body. Use oven mitts, pot holders or a dish cloth to touch the pot when it is hot to avoid burning your hands. Always use pot rests for cast iron cookware to avoid damaging shelves, counter tops and other surfaces.

Yes, the pot must be washed well before being used for the first time. It should be washed both inside and outside and dried thoroughly. It needs to be greased after each use and before storing.

Cast iron is a living material that changes over time. You can notice, especially in the presence of gas stoves, that the cast iron lightens upon contact with the fire until the cast iron becomes lighter grey-blue colour, the colour of magnetite. Therefore, we recommend the cast iron pots are cleaned properly after each use and greased with vegetable oil. If you do not use it for a few days, we suggest using linseed oil as it does not go sour.

Magnetite is the rustproof treatment. Before the rust attacks the magnetite, the pot must have been used improperly.

If you notice reddish spots on the pot surface, these are linked to animal proteins that have not been completely removed. Do not worry. Proceed to do a deep wash, focus on removing these stains with the abrasive part of the sponge, use gently a steel fibre scoured if necessary. Leave the pan with some hot water in it will help. Baking soda and white wine vinegar are also an excellent combination, mix them in hot water and soak in the Ghisanativa for 20 minutes. Remove the dirty liquids and wash with dishwashing liquid. Then carefully dry the pot and grease it well with vegetable oil.

We recommend always to lift the product when you need to place it on a hob surface or a countertop. Do not slide it from the surface to avoid scratching the hobs or countertops.

No, there aren’t particular precautions. Ghisanativa cast iron does not require particular maintenance but care is an important habit. A deep clean is essential to keep your Ghisanativa lasting long. No particular products require such a minimal amount of effort in carrying out several operations. In this regard, here are our tips:



  • Non-abrasive kitchen sponge;
  • Dishwashing liquid;
  • White wine vinegar;
  • Sodium bicarbonate (baking soda);
  • Vegetable oil;
  • Kitchen paper.


Ghisanativa can be easily washed with hot water and dishwashing liquid using the regular “yellow-green” sponge.

If you do not proceed with the washing straight after cooking, leave the pot or grill pan soaked with the dishwashing liquid and hot water (there isn’t a maximum time to leave it soaked).

To neutralise odours or food waste stuck on the surface of the grill pan or pot, cover the surface with baking soda powder and add white vinegar, the vinegar will react with the baking soda to form bubbles. Leave for 15 minutes and then rinse well with hot water (this operation is particularly useful when you want to eliminate the smell of fish).

After each wash, dry the pot or grill pan with a dishcloth or leave it for a few minutes on the stove or in the oven and then drizzle some vegetable oil with kitchen paper.


Yes, it is. You can pass it down to the next generations.

Each pot is cooked in the oven at 900°C, so that the Ghisanativa cast iron does not peel when used at high temperatures and do not flake. The cast iron is guaranteed for future generations. The warranty applies from the owner’s date of purchase. Whether you bought the product for yourself or gave it as a gift, the original purchase invoice must be produced to claim the warranty rights. The product must be used in compliance with the instructions provided with the package. The lifetime warranty does not cover the consequences of the bad use such as abrasions, stains and corrosions.

Any metal pot or pan should never be used as a food container. At the end of the cooking and before the Ghisanativa tool cools down, it is important to remove all the food from inside. This is particularly important when you are using acidic ingredients such as tomato, fruit, vinegar, lemon etc.

Do not leave gravy and other sauces inside the pot. This suggestion applies also to any kind of metal tools. The trick is to cook the sauce and once ready, empty the pan. Please remove the tomato residues immediately. This is to avoid stains or red rings in the pot. Then leave the pot soaking in the hot water and sodium bicarbonate (baking soda). Wash it properly and let it dry on the stove. Then grease it with oil.

Wow, we’re sorry you got distracted while cooking! Our suggestion is to fill the pot with hot water and dish detergent. Leave it there for a long time and clean it with the standard procedure more than one time. Later you can contact us by phone or e-mail at and we will be happy to verify the damage.

We are also available for any clarification or technical information you may need.

For cooking certain foods such as risotto or bread and baked deserts, we recommend for you to turn off the heat source a few minutes before the end of the cooking. Then leave the food in the pan for a few minutes to finish the cooking. The cast iron, in fact, retains and diffuses the heat in an extremely uniform way. The natural cast iron reaches high temperatures and maintains those temperatures long after the heat is turned off. Therefore, the natural cast iron of Ghisanativa is energy efficient and minimise cooking times especially when you stew meat, vegetables or risotto.

If you have broken the Pyrex lid or want to know more about a spare part for your cookware, contact us by phone or by e-mail at

We strongly recommend you not wash any Ghisanativa product in the dishwasher. Unfortunately, the detergents damage the surface of magnetite due to their degree of acidity.

Please find our contact details on our “help” page. Don’t hesitate to call or write us!

If the food sticks, it may be related to the temperature that can be incorrect. It is probably too low to make a perfect Maillard.

Get the most out of the Ghisanativa grill pans, heating up your pan properly before each use until it reaches at least 270°C. To verify that the temperature has been reached, you can use a laser thermometer or approach an hand within 10 centimetres from the grill pan. If you cannot hover your hand over the pan at the suggested distance, this means the grill is ready.

If you need any further information, please call us or write us at

Of course, Ghisanativa is ideal for cooking at high temperatures, for long durations or in various preparations styles, including smoking.

Furthermore, you can use the 28 cm diameter and 6 cm high griddle pan with the 10 cm high pot together to become a “Dutch oven” by using the griddle pan as a lid. This can also be used in a kamado or a barbecue.

The combustion of coal produces soot which can act as a collector of polycyclic aromatic compounds (PAH) that are toxic to our body. Cooking on the Ghisanativa plate significantly reduces this negative effect.

Since it is an iron pot, we do not recommend boiling water and salt in it but if it happens occasionally you won’t have any problem.

Ghisanativa is ideal to cook food in a healthy way and to optimise the Maillard reaction.

Ghisanativa serve per cucinare gli alimenti in modo sano e ottimizzare la reazione di Maillard.

La ghisa è materiale vivo e poroso. Presenta delle piccole imperfezioni superficiali che danno un valore aggiunto alla pentola. Ogni Ghisanativa è quindi unica e diversa dalle altre pentole Ghisanativa non solo per modello!
Va mantenuta con cura e si trasforma nel tempo. Questo non cambia la qualità altissima del prodotto ma ricordiamo che la ritualità di pulizia per la sua conservazione al meglio e per le generazioni del futuro è fondamentale. Ne siamo consapevoli!

When you cook tomato sauce, the quality and freshness of the tomato is important for Ghisanativa and can potentially affect the taste of your sauce. In fact, the tomato releases citric acid on the pot transforming the taste of the sauce and infuses the taste of iron. Plus it changes the colour of the pot, lightening it.

Acid foods don’t get well together with bare cast iron. So if you make tomato sauce, wash the pot several times before using it again.

We do not recommend using acidic substances such as tomato and lemon on Ghisanativa. However, if the tomato is fresh and homemade, you won’t notice any difference. In fact, Ghisanativa enhances the flavour of organic and natural foods.

When you cook tomato sauce, the quality and freshness of the tomato is important for Ghisanativa and can potentially affect the taste of your sauce. In fact, the tomato releases citric acid on the pot transforming the taste of the sauce and infuses the taste of iron. Plus it changes the colour of the pot, lightening it.

Acid foods don’t get well together with bare cast iron. So if you make tomato sauce, wash the pot several times before using it again.

We do not recommend using acidic substances such as tomato and lemon on Ghisanativa. However, if the tomato is fresh and homemade, you won’t notice any difference. In fact, Ghisanativa enhances the flavour of organic and natural foods.

To help restaurant owners and kitchen professionals affected by COVID-19, the Finco foundry has special promotional packages for caterers affected by the economic effects of the virus. Contact us by phone or e-mail to find out more.

Directly from our website or through our testimonials, specialists or restaurants that use them. Furthermore, you can visit us at the Finco Foundry by appointment. You will be able to see the production and touch the pots, plates or hobs in Marsango di Campo San Martino, Padua.

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