Collection: Cast Irons

1. Seasoning: Initial Seasoning

1.1 Before first use, wash the cookware with warm, soapy water to remove any protective coating.
Thoroughly dry the cookware. Apply a thin layer of cooking oil or solid shortening to all surfaces, including the exterior.

1.2 Regular Seasoning:
After each use, clean the cookware with hot water and a stiff brush. Avoid using soap, as it can remove the seasoning. Dry the cookware completely to prevent rust. Apply a thin layer of oil to the interior and exterior surfaces before storing.

2. Cleaning:

2.1 Avoid Soap:
Generally, avoid using soap when cleaning cast iron, as it can strip away the seasoning. Instead, rely on hot water and a brush to remove food particles.

2.2 Avoid Metal Utensils:
Use wooden or silicone utensils to avoid damaging the seasoning.

2.3 Scrub Stubborn Residue:
For stubborn residues, create a paste using coarse salt and water. Scrub with a cloth or sponge.

2.4 Dry Thoroughly:
After cleaning, dry the cookware completely. Place it on a burner over low heat to evaporate any remaining moisture.

3. Rust Prevention:

3.1 Store Properly:
Store cast-iron cookware in a dry place. If stacking, place a paper towel or cloth between pieces to prevent moisture accumulation.

3.2 Re-Season as Needed:
If you notice rust spots or if the seasoning starts to wear off, re-season the cookware by applying a thin layer of oil and heating it in the oven.

4. General Tips:

4.1 Avoid extreme temperature changes:
Gradual temperature changes are better for cast iron. Avoid placing hot cookware in cold water.

4.2 Regular Use:
Regular use helps maintain the seasoning. If the cookware is not used frequently, it may need re-seasoning more often.

4.3 Oven Use:
Using cast iron in the oven can contribute to its seasoning. Consider baking the cookware with a layer of oil for additional seasoning.

4.4 Handle with Care:
Be mindful when handling cast iron to prevent dropping or chipping.