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USE & CARE OF CAST IRON COOKWARE

Seasoning your pan (if not factory seasoned)

  • Wash the cookware with hot, soapy water and a stiff brush. (It is okay to use soap this time because you are preparing to season the cookware). Rinse and dry completely.
  • Apply a thin, even coating of MELTED solid vegetable shortening (or cooking oil of your choice) to the cookware (inside and out). Rub the oil in by hand or with a paper towel.
  • Place aluminum foil on the bottom rack of the oven to catch any dripping.
  • Set oven temperature to 350 – 400 degrees F / 180 – 200 C
  • Place cookware upside down on the top rack of the oven.
  • Bake the cookware for at least one hour.
  • After the hour, turn the oven off and let the cookware cool in the oven.
  • Store the cookware uncovered, in a dry place when cooled.

 

TIP: Very cold (frozen or near frozen) food may stick to the pan even though it is well seasoned.

ALSO PLEASE REMEMBER: Handles will become very hot in the oven or on the stovetop. Always use an oven mitt to prevent burns when removing pans from oven or stovetop.

Any problems? Feel free to drop us an email, give us a call or drop in and ask.

Cleaning your cast cookware

After cooking, clean your cookware with a stiff nylon brush and hot water. Soap and harsh detergents should never be used.

NOTE: Avoid putting hot cookware into cold water. Thermal shock can cause the metal to warp or crack.

NOTE: If you are having trouble removing stuck-on food, boil some water in your pan for a few minutes to loosen residue. This will make it easier to remove.

Towel dry immediately and apply a light coating of oil to the cookware while it is still warm.
TIP: Do not let your cast iron air dry, as this can promote rust. Placing it on the range or in the warming oven is ok -- just remember it may be hot when you go to lift it off.
Store in a cool, dry place. If you have a cover, or lid, for your cookware, place a folded paper towel in between lid and pan allowing air to circulate. This prevents moisture from collecting inside the pan, which can cause rust.
TIP: The oven is a great place to store your cast iron; just remember to remove it before turning on the oven.
NEVER wash in dishwasher.
If for some reason your pan develops a metallic smell or taste, or perhaps rust spots (maybe a well-meaning person washed your pan in the dishwasher or with soap thinking they were being helpful), never fear. Simply scour off the rust using a very fine grade of sandpaper or steel wool and re-season as above.

Restoring cast iron

 

Cooking with cast iron

TIP: Very cold (frozen or near frozen) food may stick to the pan even though it is well seasoned.

ALSO PLEASE REMEMBER: Handles will become very hot in the oven or on the stovetop. Always use an oven mitt to prevent burns when removing pans from oven or stovetop.

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