Cast Iron Care Guide
Before first use: fill the pan with water and bring to a boil, then wipe dry. After the utensil has been washed it will need to be seasoned. To season the product, apply a thin coat of melted shortening with a soft cloth or paper towel. Apply the shortening inside and out, of both the utensil and lid (if applicable). Place the utensil up side down on the top shelf of a preheated 350’ oven and leave for an hour. After an hour turn the utensil over and leave in the oven to cool.
Immediately after use rinse the cast iron product with hot water and wipe clean with a dish towel. Do not submerge or soak the pan in water. After the product has been wiped clean completely dry it with a soft cloth.
To remove heavy food, use boiling water and a plastic scrub bun or brush.
If the product becomes heavily soiled use warm water, a mild detergent and soft brush to clean.
Re-season the pan when necessary to prevent food from sticking.
*Note: Do not expose the cast iron to dishwashers, acidic detergents or metal bristles.
Other Care Notes
- Use a small amount of cooking oil inside the pan before each use.
- Never put cold water in a hot cast iron pan; this can cause the pan to crack or warp.
- Store in a cool and dry place