Use & Care of Seasoned Cast Iron
To keep this cookware one hundred years…
· Wash cast iron by hand with mild soap or none at all.
· Dry promptly and thoroughly with a lint-free cloth or paper towel.
· Rub with a very light layer of vegetable oil, preferably while the cookware is still warm.
· Hang or store cookware in a dry place.
· That’s it! You’ve just preserved your future heirloom.
Seasoning is simply oil baked into the iron, giving it a natural, easy-release finish.
Lodge pre-seasons all of our cookware with soy vegetable oil and nothing else.
Seasoning is an ongoing process that gets better and better the more you cook.
With some foods, new cookware might require a little extra oil or butter the first few uses.
Acidic foods like tomatoes and some beans should only be cooked once seasoning is well-established.
Dishwashers, metal scouring pads, and harsh detergents are no-no’s, and will harm the seasoning.
All new cookware should be rinsed and dried thoroughly before your first use.
Use any utensils you like, even metal. There is no chemical coating to damage.
Always lift cookware on smooth-top stoves. Sliding anything can scratch the surface.
Be sure to protect your hands, our handles get hot too.
Cast iron performs best when heated and cooled gradually.
Cast iron has superior heat retention and rarely requires a “high” heat setting.
RUST!? DON’T PANIC, IT’S NOT BROKEN
Without protective seasoning, cast iron cookware can discolor or even rust.
It’s easy to fix. Simply scour the affected area with steel wool, rinse, dry, and rub with vegetable oil.
If problems persist, you may have to re-season. Just visit www.lodgemfg.com for instructions.