Cast Iron Use & Care

Master The Art Of Cast Iron: The Ultimate Use & Care Guide

Congratulations on your new Meyer pre-seasoned cast iron! Whether you’re a seasoned pro or a kitchen novice, there is something uniquely satisfying about cooking with cast iron. It’s durable, holds heat like a champion, and—with a little love—will last for generations.

To ensure your cookware performs perfectly from day one, we’ve put together this essential guide on seasoning, cooking, and cleaning.

The Secret to Longevity: Seasoning
While your Meyer cookware arrives pre-seasoned, "seasoning" is a living finish. It’s a process where oil is baked into the iron to create a natural, stick-resistant, and rust-proof surface. Over time, your pan should develop a deep black patina.

When to Re-season
If your food starts to stick, the surface looks dull or grey, or you spot a bit of rust, it’s time for a refresh. Use oils with high smoke points, such as flaxseed, sunflower, canola, or soybean oil.

How to Re-season (Choose your method)
The Stovetop Method (Best for Gas):

1. Clean: Scrub away any residue or rust with hot, soapy water and a nylon brush. Dry it completely on a warm burner.
2. Oil: Apply a very thin, even layer of oil to the interior. Wipe it until it looks matte and feels dry, not greasy.
3. Heat: Gradually increase the heat to medium-high. Heat until the oil reaches its smoke point and the residue disappears.
4. Repeat: For best results, repeat this 2–3 times.

The Oven Method (Best for Deep Seasoning):

1. Coat: Apply a thin layer of oil inside and out. Wipe away all excess.
2. Bake: Place the pan upside down on the middle rack. Place a foil-lined baking sheet on the rack below to catch any drips.
3. Timer: Bake at 180°C–230°C (350°F–450°F) for one hour.
4. Cool: Let it cool naturally in the oven before handling.

Pro Tip: For the first few uses, cook high-fat foods (like bacon) to bolster the seasoning. Avoid long simmers with acidic foods like tomatoes or vinegar until the seasoning is well-established.

Cooking Like a Pro
Cast iron is different from stainless steel or non-stick. Here is how to get the best results:

• Preheat Gradually: Always preheat on low for a few minutes before increasing to medium. This ensures even heat distribution and prevents "thermal shock," which can crack the iron.
• Use Fat: Add a generous amount of oil or butter after preheating to keep things sliding.
• Temperature Control: Cast iron excels at holding heat. Once it's hot, a low-to-medium setting is usually all you need.
• Safety First: Cast iron gets very hot—handles included! Always use potholders or silicone sleeves. If using a gas stove, ensure the flame doesn't lick up the sides of the pan.
  

Cleaning & Daily Care
Cleaning cast iron isn’t as scary as people say. Follow these steps to keep it looking beautiful:

• Cool Down: Never plunge a hot pan into cold water. Let it cool slightly to avoid cracking or warping.
• Gentle Wash: Hand wash only! Use warm water and a nylon brush. A tiny bit of mild soap is fine, but avoid the dishwasher and harsh detergents at all costs.
• Stubborn Food: For stuck-on bits, make a paste of coarse salt and water and scrub with your nylon brush.
• Dry Immediately: To prevent rust, dry the pan thoroughly on a warm stovetop immediately after washing.
• The "Final Touch": While the pan is still warm, rub a tiny drop of oil over the surface and wipe it dry before storing.

Handles

• Hot Handles and Knobs: Caution: Handles and knobs can get very hot under some conditions. Always use potholders when removing cookware from the stovetop or oven.
  
• Handle Position When Cooking: Position handles so that they are not over other hot burners. Do not allow handles to extend beyond the edge of the stove where pans can be knocked off the stovetop. When cooking on a gas stove, place the pan on the burner with the handle lined up with one of the burner grate arms to help prevent the pan from tipping.
  
• Never use a pan that has a broken handle.

Lids

• Steam: When removing lids, always position the lid so that the steam is directed away from you. Always use a potholder when removing or adjusting lids. Rising steam can cause burns.
  
• Do not place glass lids directly on a hot burner or place hot lids in cold water as this may cause breakage.
  
• Do not use steel wool while washing the lid as it may scratch the glass surface or damage the silicone rim of the lid.
  
• Do not use metal utensils, sharp instruments or harsh abrasives for glass lid cleaning as that may scratch and weaken the glass.
  
• A lid left on a pan after turning down/off the heat may result in the lid being vacuum sealed to the pan. If your lid is vacuum sealed to your pan, return it to the burner on low heat so the air inside the pan warms and expands to release the seal.
  
• Do not use glass lids that have cracks or scratches. If the lid is cracked or has deep scratches, please contact our Customer Service team for assistance.

Silicone Sleeves

If your cast iron product comes with silicone sleeves:

• Do not leave the silicone sleeves in a hot oven. Use the sleeves only for stovetop cooking.
  
• Keep the sleeves away from open flames and heating elements.
  
• Be careful moving full pans and pouring hot liquids with the sleeves on.
  
• It is advised not to leave sleeves on cookware for long periods while cooking as heat will eventually transfer to the sleeves.

Special Instructions for ceramic/glass stoves

Always follow your stovetop manufacturer’s instructions for correct stovetop use and for specific cookware restrictions. Meyer will not be responsible for damage to stovetops.

• Never place a hot pan on a cool ceramic/glass stovetop burner. This can also cause fusion of the pan to the stovetop.
  
• Do not drag or scrape cookware across your stovetop, especially ceramic or glass ranges. This can cause scratches or marks on your stovetop.

Need a hand? 

Our Customer Service team is incredibly friendly and ready to help you with any questions.