Lacor Ferrum iron frying pan

Lacor Ferrum iron frying pan

The Lacor Ferrum range is a collection of professional frying pans made by hand from 100% natural iron, with no chemical non-stick coatings. Designed to last a lifetime, they are the preferred choice in grill houses, chargrill kitchens, traditional restaurants and kitchens committed to eco-friendly, healthy cooking. Natural iron is one of the best heat conductors: it reaches the ideal temperature with lower energy use and holds it evenly throughout cooking, ideal for searing meat, browning vegetables and achieving the famous "griddle effect".

Technical features

• Material: 100% natural iron, with no non-stick treatments or chemical coatings.
• Thickness: 2.5 mm across the whole base for even heat distribution.
• Finish: handmade, with body, skirt and handle in iron.
• Compatibility: suitable for all hobs, including induction.
• 7 diameters available: 20, 24, 26, 28, 32, 36 and 40 cm.
• Compatible silicone handle (Lacor ref. 23900) with models 63620, 63624, 63626, 63628 and 63632, for heat protection of the grip.
• Premium quality: highly resistant to scratches, knocks and intensive use in professional kitchens.
• PFOA-free, PFAS-free, PTFE-free: 100% healthy.

Which size to choose?

The right diameter depends on how you are going to use the pan. 20-24 cm are ideal for eggs, sauces, small individual portions or elaborate plating. 26-28 cm are the most versatile standard size for everyday menus: steaks, escalopes, sautéed vegetables and scrambled eggs for 2-4 diners. 32-36 cm are the choice of grill houses and restaurants for searing large cuts, making mixed grills or serving the pan straight to the table. The 40 cm is an impressive piece for industrial kitchens, grill houses and banqueting services that need to work large volumes in a single pan.

How to season and care for the Ferrum pan

Natural iron needs a little initial preparation called seasoning: wash the pan with hot water, dry it very well, heat it over a medium flame with a thin layer of vegetable oil and let it smoke for a few minutes. Repeat 2-3 times. After each use, clean it with hot water (no harsh detergents), dry it completely and apply a very thin layer of oil with a piece of kitchen roll before storing it. Over time, the pan develops a natural non-stick layer — the "patina" — that improves with every use.

Frequently asked questions about the Ferrum iron frying pan

Is the Ferrum pan suitable for induction hobs?

Yes. Natural iron is ferromagnetic, so the whole Ferrum range works on induction, ceramic, gas and electric hobs and in the oven. It is one of the few materials that adapts to any heat source.

How do you season a new iron pan?

Wash the pan with hot water and dry it very well. Over a medium heat, warm a thin layer of vegetable oil until it smokes, remove from the heat and let it cool. Repeat the process 2 or 3 times. After this initial seasoning, the pan will build up a natural non-stick patina with each use.

Can the iron pan rust?

Natural iron can rust on the surface if moisture is left on it. To prevent this, dry it completely after each wash and apply a very thin layer of oil before storing it. If surface rust appears during storage, it is easily removed with salt, water and vinegar or with a pot cleaner such as ASEVI.

Which size do you recommend for home use?

For everyday use in a family kitchen, the most versatile sizes are 26 cm and 28 cm: they let you cook two steaks, a French omelette or scrambled eggs for 2-4 people without changing pan. If you do small plating or sauces, add the 20 cm to your set.

Is it compatible with the Lacor removable silicone handle?

Yes. References 63620, 63624, 63626, 63628 and 63632 are compatible with the Lacor silicone handle (reference 23900), which protects the hand from the heat and lets you use the pan safely in the oven too.