Cleaning
After cooking in your cast iron cookware, it can be cleaned by:
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Adding hot water to the skillet and bringing to a boil.
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Pour out the boiling water.
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Wipe dry with a paper towel.
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While the pan is still warm from washing, apply a fine coating of oil or spray to the cooking surfaces.
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If something sticks to the surface, dislodge it by simply using a spoon.
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Never use detergent as this will remove the seasoning.
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Avoid putting hot cast iron into cold water as this can cause cast iron to warp or crack.
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Don't use any abrasive item to scrub cookware as again, this can remove the seasoned surface.
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If you notice a metallic taste or signs of rust, wash with hot, soapy water.
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Scour off the rust, and then reseason your cookware (See the seasoning instructions.
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Store your cast iron cookware in a cool dry location.
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If storing with lid, place a paper towel between the lid and base to allow the circulation of air.
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Seasoning
This is the process of oil absorbing into the pores of your cast iron cookware. This leaves a black, nonstick surface.
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Preheat oven to 350 degrees.
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Wash your cast iron cookware with hot, soapy water using a stiff brush.
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Rinse and dry completely.
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Coat the inside and outside surfaces with either food-grade mineral oil or vegetable oil. (Some people prefer lard or bacon fat).
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Place the cookware on the middle rack of the preheated oven for 30 minutes.
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Remove cookware and wipe it almost dry to prevent pooling of shortening or oil.
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Place back in the oven for another 30 minutes
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