Use & Care - Cast Iron

Please read through this information before first use and retain this for future reference. If you have any further questions about using your Cast Iron cookware, get in touch with our customer service team. They are really friendly!

  • Before first use and after each use, wash your cast iron cookware in warm water. We recommend cleaning your pan with a sponge or nylon brush. Never clean with scouring pads, steel wool, stiff brush, or any abrasive tools.
  • Use only a small amount of soap if needed, and never use harsh detergents (e.g. oven cleaner) on your cast iron cookware.
  • Store your pans with the lids off to prevent rust build-up on exposed cast iron areas, and place paper towels between pans to absorb moisture.
  • Apply a very thin coating of seasoning oil all over the pan. Wipe off all excess oil to leave a dry, matte finish.
  • Allow your cast iron cookware to cool before washing. Cast iron cookware can crack or break due to thermal shock; i.e. placing a very hot pan in cold water.
  • Avoid long simmering of liquid (e.g. soup) or acidic food (e.g. tomatoes, vinegar, citrus) to protect seasoning.
  • Dishwasher: Never place your cast iron cookware in the dishwasher. Handwashing cookware is preferable to keep them in great condition.
  • This cast iron cookware may crack or break if dropped onto hard surfaces or struck by another heavy object. Take care when handling and storing to avoid damage.

Maintenance and repair FAQ

Rust forms when the cookware is exposed to moisture for extended periods of time and is not harmful in any way. If cast iron is left in the sink to soak, put in the dishwasher, allowed to air dry, it will rust. It can also happen when you store your cookware in moisture-prone environments, such as a cabinet near a dishwasher, an open cabinet in a humid location, or stored outside.

Follow these steps to restore your cast iron skillet.

Re-seasoning your cast iron cookware

Cast iron cookware tends to rust if not seasoned properly. While your cookware has been pre-seasoned, you will periodically need to re-season it to maintain its stick-resistant and rust-proof finish. This process allows oil to be firmly re-absorbed into the iron. Well-seasoned cast iron cookware has a black color which is normal and to be expected. If food starts to stick to the interior surface or if rust is present, you will need to re-season your pan as follows:

  • Make sure you have the right kind of oil for seasoning your pan. Some examples of seasoning oil are flaxseed oil, sunflower oil, canola oil or soybean oil.
  • Remove all food residue and rust by thoroughly cleaning your pan with hot, soapy water and a nylon brush. You may warm the pan up slightly on the stovetop to make this process easier.
  • Dry the cookware thoroughly. You can do this by heating the pan until the moisture on its surface evaporates, and then allowing it to cool naturally.

If using a gas stove

First, apply a very thin, even layer of seasoning oil inside the pan. Second, thoroughly wipe off all excess oil with a kitchen towel – the pan should look matte and feel dry, not greasy to the touch. Then, place the cookware on the gas stove. Next step, preheat the pan gradually starting on low heat, increasing the temperature slowly to medium high. Proceed with caution, as high flames may cause excess oil to ignite. Finally, heat the pan until oil reaches its smoking point and no remaining oil residue is left. Repeat the process at least 2–3 times.

If using the oven

First, apply a very thin, even layer of seasoning oil inside and out. Second, thoroughly wipe off all excess oil with a kitchen towel – the pan should look matte and feel dry, not greasy to the touch. Then, place the cookware in the oven upside down and directly on the middle oven rack. Next step, place a large baking sheet or a large piece of foil on a rack below to capture drips. Finally, targeting the smoke point of your seasoning oil, bake between 350°F/180°C to 450°F/230°C for one hour.

Allow the cookware to cool down before removing the pan to avoid any injury to yourself/your property. Always use potholders or pinch-grips while gripping the handle.

Store in a dry place, placing paper towels between the pan and lid (if applicable) and other items to absorb moisture and prevent rusting.

Note: It is best to repeat this seasoning process several times to ensure your pan is well seasoned. We also recommend cooking high-fat foods in your pan for the first few uses for further seasoning of the pan. Avoid long simmering of liquid (e.g. soup) or acidic food (e.g. tomatoes, vinegar, citrus) to protect your seasoning.

Use & Care PDF