Use & Care:

• Before cooking, apply vegetable oil to the cooking surface of your pan and pre-heat slowly
• Once the utensil is properly pre-heated, you are ready to cook
• A low to medium temperature setting is sufficient for the majority of cooking applications
• A vegetable oil coating is especially suitable for cast iron cookware for frying or searing
• It allows the excellent heat conduction properties of cast iron to be retained and also protects the cookware from rust
• Never put a hot cast iron pan into cold water, as thermal shock can occur, causing the pan to warp or crack
• Cast iron gets very hot during use; always use oven mitts or pot holders to lift your cookware

Cleaning:

• Wash cast iron with a nylon brush or sponge and hot water. If needed, use a pan scraper for stuck-on bits. You can use a little detergent to wash your pan. However, too much detergent may reduce the seasoning effect on the pan, especially if it is not fully seasoned
• For extra sticky situations, simmer a little water for 1 minute, then use the scraper after cooled
• Dry promptly and thoroughly with a lint-free cloth or paper towel
• Rub with a very light layer of cooking oil while the cookware is still warm
• This protects the pan from rusting
• Hang or store cookware in a dry place
• The surface of the cookware is not impervious; therefore, do not wash the cookware in the dishwasher, as it will destroy the seasoning and cause the pan to rust