Perfect for hot or cold appetizers, desserts, sauces or specialty entrees. It's seasoned with a soy-based vegetable oil and ready to use.
Hand wash. Dry immediately - even before first use. Rub with a light coat of vegetable oil after every wash. How much oil? Enough to restore the sheen, without being "sticky". Why? To keep the iron "seasoned" and protected from moisture.
Wash with mild soapy water and dry and oil immediately. However, consider that cookware is 400 ºF in 4 minutes on medium heat and is sterile at 212 ºF, so soap isn’t always necessary. Dishwashers, strong detergents and metal scouring pads are not recommended, as they remove seasoning.
"Seasoning" is vegetable oil baked onto the iron at a high temperature: Not a chemical nonstick coating. Seasoning creates the natural, easy-release properties. The more you cook, the better it gets. Because you create, maintain, and even repair the "seasoning", your cookware can last 100 years or more. Chemical nonstick coating cannot be repaired, limiting lifespan.
Do not use in the microwave. (Some induction tops will not work with 2-burner griddles) On glass or ceramic cooktops, lift cookware; never slide it. Our cookware is safe at high temperatures; use metal, wood, or hi-temp silicone utensils. Some foods may stick to new cookware (especially eggs). Use a little extra oil or butter until you’ve built up the seasoning. Acidic foods like tomatoes, beans, and certain sauces can damage seasoning, and should be avoided until the seasoning is well-established. Cast Iron rarely needs to go above a medium heat setting when properly pre-heated. For the times when you do cook at higher temperatures, bring the pan to temperature gradually and add oil to just before adding food to prevent sticking. Our handles get hot; use mitts. Use trivets to protect countertops from hot cookware.
Without protective seasoning iron can rust. It’s really easy to fix. Scour the rust, rinse, dry, and rub with a little vegetable oil. If problem persists, you will need to thoroughly remove all rust and follow our re-seasoning instructions (below).
While maintaining the seasoning should keep your Cast Iron and Carbon Steel in good condition, at some point you may need to re-season your cookware. If food sticks to the surface, or you notice a dull, gray color, repeat the seasoning process:
Gas flames should not extend up the sides of cookware. Match pan size to burner size. Don’t use in the microwave. When deep frying, fill cookware only to 1/3 of capacity.