13" CastIron Double Handle Preseasoned
Pre-Seasoned cast iron ... seasoned at high temperatures and ready to get cookin’! Here’s what we suggest before first use:
- Hand wash with mild dish soap and warm water. Dry completely using a lint-free towel, never air dry.
- Some foods may stick the first few times of use. Use a little extra cooking oil or fat until the seasoning is strong and settled. Vegetable oils, nut oils, lard, butter – all cooking and edible fats are usable on cast iron.
- Try to avoid acidic foods (tomato, vinegar, citrus, etc.) until you get some nice coats of seasoning going.
- Some people choose to do a few extra rounds of home-made seasoning before they start cooking. It is not necessary to do so, as seasoning will continue to build and improve with use, but IF you would like to, that is fine. We do not suggest doing more than 3-4 layers of flaxseed seasoning on iron, as too many layers of flaxseed may cause peeling due to the slickness and hardness of the layers.
HOW TO CLEAN CAST IRON FOR EVERYDAY USE
Follow these steps to keep your cookware clean and increasingly seasoned:
- Allow cookware to cool enough to handle, but still warm.
- Hand wash with hot water & mild dish soap. Mild dish soap will not damage your seasoning. You can also use coarse salt, a plastic spatula or scraper, or chainmail to clean stuck-on foods. Do not use steel wool sponges or other abrasive methods unless you want to remove seasoning too.
- If cookware has completely cooled, and there are some stickies, you can simmer water on low-medium heat for 2 minutes and then scrape when cool enough to touch.
- Use a lint-free towel to dry thoroughly (important! Never air-dry seasoned iron or it will rust).
- Rub a thin layer of oil inside the cookware & on the rim (Palm, Flaxseed, Coconut, Canola, Crisco, or other cooking oil or shortening). Light and even layers build better seasoning. You may store in a cool, dry place, or do an express stove-top maintenance.