Poffertjes pan cast iron

Have you ever been to the Netherlands? Yes? Then you probably know what poffertjes are. Those little pancakes dusted with powdered sugar and happily served still warm with melted butter or syrup? Delicious!
In their home country, these sweet little pastries enjoy the status of a national dish, as visitors can see from the fact that special equipment has been developed for their preparation. Poffertjes pans are pans with many small cavities into which the liquid yeast dough is poured in portions. In the Netherlands, these pans are available today in many different designs. Our model is traditionally made of cast iron, and for good reason: cast iron retains heat and is able to keep high temperatures constant for a long time. In addition, the material distributes the heat evenly, in this case over the entire pan with all the recesses. In a nutshell: nothing burns and the poffertjes cook equally on both sides.
You can use this pan just as well for American-style pancakes, for crêpes, mini-galettes or small meatballs and mini-burgers - and all that from the grill, too, because our poffertjes pan proves itself not only on the gas or electric stove. It comes to you pre-fired, so you can start right away. We recommend that you work with a little more frying or baking fat than usual for the first few uses, to strengthen the existing protective layer.

Victoria in Medellín, Colombia, has known this for three generations. It is now 101 years since grandfather Raúl learned all the skills of iron casting. He was soon able to set up his own workshop, where he initially mainly cast small handicraft items in molds and offered them for sale. His love of cooking and good food then gave the company founder the idea of producing a cast-iron grain mill. Looking back, this was the start of an international success story, as the Victoria iron foundry now sells its cookware in 32 countries around the world.

Before leaving the now fully automated production line, each piece is baked with linseed oil (burnished) or enameled in the traditional way and is therefore not only protected against corrosion, but also ready for immediate use. You can therefore use your cast-iron pans and pots straight away. Just preheat them for a few minutes and perhaps use a little more fat than usual the first few times, especially to preserve the browning and prevent sticking. And please also remember to use highly acidic foods with caution and not to use your cast iron cookware to store food. Tip: You can freshen up burnished cast iron at any time with a little grapeseed or linseed oil.

Care instructions: You should not put cast iron in the dishwasher. To clean it, simply wipe the surface thoroughly. You can easily remove an occasionally occurring rust stain by applying a small amount of cooking oil with kitchen tissue.  Please note that cast iron may leave marks on glass-ceramic surfaces.