Frequently Asked Questions

REINCAST pans are made from 100% pure cast iron. No synthetic coating, no artificial non-stick layer, and no chemical surface treatment. The cooking surface is iron, simple as that.

Yes. Our pans contain no PTFE, no PFAS, no PFOA, and no ceramic or synthetic coatings. The surface is bare cast iron. When seasoned, it develops a natural cooking layer from oil and heat.

Standard cast iron has a traditional textured surface from the mould. Polished cast iron is refined after casting to create a smoother cooking surface. The polished version reduces early sticking, feels more premium, and develops seasoning faster.

REINCAST pans work on gas, electric, glass-ceramic, induction, oven, grill, and open flame. Cast iron is magnetic, which makes it excellent for induction cooking.

Cast iron is naturally heavier than aluminium or standard non-stick pans. That weight helps the pan hold heat, stay stable, and cook evenly. Depending on the size, the pan may feel heavier at first, but most people adapt quickly.

Yes, once the pan is properly seasoned. Eggs need the right heat, enough fat, and a developed cooking surface. A new cast iron pan may need a few uses before it becomes naturally non-stick.

Wash the pan with warm water, dry it completely, then warm it gently on the stovetop. Apply a very thin layer of oil across the cooking surface, heat it until the oil starts to smoke slightly, then let it cool. Repeat this 2–3 times.

A small amount of mild soap is fine occasionally. For daily cleaning, warm water and a brush or sponge is usually enough. After washing, dry the pan completely and apply a thin layer of oil.

No. Never put cast iron in the dishwasher. Water, heat, and detergent can strip the seasoning and cause rust. Wash it by hand, dry it immediately, and oil it lightly.

No. Surface rust can be removed. Scrub the rust away with steel wool or a rough sponge, rinse, dry completely, then season the pan again.

Sticking usually means the seasoning is still new, the heat is too high or too low, or there is not enough fat. Preheat gradually, use enough oil or butter, and let food release naturally before moving it.

Grapeseed oil, sunflower oil, canola oil, vegetable oil, and flaxseed oil can all work. The most important rule is to apply a very thin layer. Too much oil creates a sticky surface.

We currently ship to selected European countries. Shipping availability will be shown at checkout. For questions about your country, contact us at support@reincast.com.

Delivery usually takes 3–7 business days, depending on your location and the shipping service used. You will receive tracking details once your order is dispatched.

Shipping costs, if any, are shown at checkout before payment. If free shipping is available for your location or order value, it will be applied automatically.

Yes. Each pan is packed carefully in protective packaging suitable for heavy cookware. If something arrives damaged, contact us with photos and your order number.

Unused products in their original packaging can be returned within the return period stated in our store policy. Used or seasoned pans cannot usually be returned unless there is a manufacturing defect.

The guarantee covers manufacturing defects such as casting defects or structural problems. It does not cover rust from improper care, damage from dropping, thermal shock, or misuse.

Contact us at support@reincast.com with your order number and photos. Cracking is rare, but we will review the case and help you find a fair solution.

Cooking in cast iron can add small amounts of iron to food, especially with acidic or liquid-based recipes. The amount varies depending on the food, cooking time, and seasoning of the pan.

Yes, cast iron is a traditional food-safe cooking material. People with medical conditions related to excess iron should ask a doctor before cooking regularly with cast iron.

PFAS are synthetic chemicals used in some non-stick coatings and other products. REINCAST pans contain no PFAS because the cooking surface is cast iron, not a synthetic coating.