Season it when you get it.Even pre-seasoned cast iron can do with some extra protection. To season your pan, heat it up on the stovetop until its smoking hot, then rub a little oil into it and let it cool. Repeat this process a few times and you're good to go.
Clean it after each use. Clean your pan thoroughly after each use by washing it with soap and water and scrubbing out any gunk or debris from the bottom. I use the scrubby side of a sponge for this.
Re-season it. Rinse out any excess soap with water, then place the skillet over a burner set to high heat. When most of the water inside the skillet has dried out, add a half teaspoon of a neutral oil like vegetable, canola, flaxseed, or shortening. Rub it around with a paper towel. Continue heating the pan until it just starts to smoke then give it one more good rub. Let it cool and you're done.
Don't let it stay wet. Water is the natural enemy of iron and letting even a drop of water sit in your pan when you put it away can lead to a rust spot. Not the end of the world, but rust will require a little scrubbing and reseasoning. I always dry out my pan with a paper towel and coat it with a tiny amount of oil before storage.
1. Used for australian style cast iron garlic prawn dish. 2. Made of durable cast iron for a lifetime using. 3. Truly seasoned by vegetable oil. Natural nonstick surface. 4. Birch platter for easy serving and heat proof.
1. We can provide an oil brush and a stainless shovel as a set. 2. Packaging customized. Logo customized. 3. Wooden handle design prevent burning by heat. 4. Seasoned with vegetable oil. Easy to maintain and store.
Feature 1. Solid three legs steel tripod for dutch oven, tea pot or coffee pot. 2. “S”hook portable for adjustment of height. 3. Stable carbon steel legs with high-temp black spray finish. 4. Stainless steel chain to hang up pot flexibly over campfire. 5. For outdoor camping as the accessories to hang on dutch oven or other.
1. Cast iron combo casserole comes with skillet as lid and pot as saucepan for cooking. 2. Cast iron double use cooker, one griddle and one dutch oven as a set. 3. Cast iron sauce pan with convertible cast iron lid. 4. Versatile, meat plus potato, veggie, stewing in the pot and the lid can be used as skillet to fry the food you like. 5. Season with vegetable oil. he more you use, the more non-stick it will be.
1. Cast iron sauce pan with long lasting heat distribution and retaining even when not in use 2. Cast iron covered sauce pot with helper handle is ease for transfer. 3. For stewing, boiling, braising and simmering. 4. Cast iron chicken fryer pot has superior heat conduction with low flame. 5. Its durability and no-coating surface treatment create healthier food and it can be inherited.
