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Use & Care of your Natural Finish Cast Iron Cookware
Your new cookware will last a lifetime with proper care and seasoning. Seasoning is the process of allowing oil to be absorbed into the iron, which creates a natural non-stick, rustproof finish.
It is actually a very simple process.
Here's how to do it:
1. Wash new cookware with hot, soapy water and a stiff brush.
2. Rinse and dry completely.
3. Apply a thin coat of melted vegetable shortening (i.e. Crisco) to the entire surface (including lid if applicable), both inside and out.
4. Line the lower oven rack with aluminum foil (To catch any drippings), and preheat oven to 350° F.
5. Place cookware upside down on the upper oven rack, and bake for one hour.
6. Turn oven off and let cookware cool before removing from oven.
7. Store in a cool, dry place. If you have a lid for your utensil, place a folded paper towel between the lid and the utensil to allow air to circulate.
8. NEVER wash in dishwasher.
9. If your utensil develops a metallic smell or taste or shows signs of rust, never fear. Wash with soap and hot water, scour off rust, and reseason.
After use: Clean using a stiff brush and hot water only (do not wash in dishwasher). Towel dry immediately and apply a light coating of vegetable oil to cookware while still warm.
Use and Care for your Seasoned, Ready to Use Cast Iron Cookware
There is no need to season your ready to use cast iron cookware. Your new ready to use cast iron cookware can last more than a lifetime with the proper care.
Here's how to do it:
1. Rinse with hot water (do not use soap), and dry thoroughly.
2. Before cooking, prepare the cooking surface by oiling or spraying with Pam. Avoid putting a cold utensil onto a very hot burner.
3. After cooking, clean utensil with a stiff brush and hot water. Using soap is not recommended, and harsh detergents should never be used. Avoid putting hot utensil into cold water. Thermal shock can cause metal to warp or crack.
4. Towel dry immediately and apply a light coat of Pam or vegetable oil while utensil is still warm.
5. Store in a cool, dry place. If you have a lid for your utensil, place a folded paper towel between the lid and the utensil to allow air to circulate.
6. NEVER wash in dishwasher.
7. If your utensil develops a metallic smell or taste or shows signs of rust, never fear. Wash with soap and hot water, scour off rust, and season using the home seasoning instructions.
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What is seasoning?
Seasoning is preparing the cast iron cookware for use. There are two objectives in this process:
1. Coat the cookware to prevent rust; and
2. To create a natural, permanent non-stick cooking surface.
Seasoning is an easy, but very important first step when using cast iron. Unlike synthetically coated cookware, cast iron can be seasoned, re-seasoned, and its cooking surface restored. When you season a cast iron utensil, you are preventing rust and providing the cookware with a natural, permanent non-stick surface. Remember: Seasoning takes time and repeated use before a pan develops the shiny, black surface like your grandmother’s cast iron cookware. A black, shiny skillet is a well-seasoned skillet.
Is seasoning a one-step process?
Seasoning is an on-going process. The more you use your cast iron, the better seasoned it gets. That’s why we say, “It Just Keep Getting Better”.
Do I season the outside as well as the inside of my cast iron cookware?
As our seasoning instructions state, you must season the entire utensil, inside and out. If your utensil came with a lid, you must season the lid also.
What if my cast iron cookware is too large to fit in my oven for seasoning?
If your utensil is too large to fit in your oven to season, you can use an outdoor grill, either charcoal or gas. When using a charcoal grill, put the charcoal in the grill as you normally would to begin grilling, light the coals and place your oiled utensil on the grilling surface of the grill. Close the top of the grill and leave the utensil inside until the coals burn out. When using a gas grill, turn the temperature between 400 and 500 degrees F and place the oiled utensil on the grilling surface. Leave the utensil on the grill, with the top closed, for at least 2 hours.
What should my cast iron cookware look like after it has been seasoned for the first time?
A newly seasoned piece of cast iron cookware may have a brownish, caramel-like color. This is normal. Over time and use, your cookware will become shiny and black. TIP: The first few times you use your cookware fry bacon, etc. in it to achieve a better, seasoned interior.
What are the advantages of cooking with cast iron?
Great cooks insist on cast iron cookware due to its heat retention and even heat distribution, superior to other metals.
What should I consider when selecting cast iron cookware?
If this is your first purchase of cast iron cookware, you might want to start out with a few basic pieces, such as our pre-seasoned, and a small sized Dutch Oven. Don’t forget to add some accessories to your list, such as Hot Handle Mitts and a handy Cast Iron Scrub Brush.
When you are ready to expand your cast iron collection, move on to our larger sizes of skillets, Dutch ovens and griddles. By now you’ll be ready to try some of our specialty items, like bakeware, campware and campware accessories.
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