Cast-Iron Cooking Guide

Seasoning New Pans

• 1). Hand-wash the pan in mild, soapy water. Use a nylon brush to remove particles. Rinse and dry the pan.
  
  
• 2). Coat the inside and outside of the pan with a neutral cooking oil, such as canola oil, or melted shortening applied with a paper towel. Gently remove the excess oil with a paper towel or cotton cloth. The coated pan should look dry.
  
  
• 3). Place the greased pan upside down on a baking sheet or roasting pan. Set the oven to approximately 300 degrees Fahrenheit. Let the pan heat for approximately 30 minutes. The heated oil will generate smoke.
  
  
• 4). Let the pan cool in the oven to room temperature.
  
  
• 5). Wear oven mitts. Remove the pan from the oven.
  
  
• 6). Wipe the cooled surface with paper towels.
  
  

Cooking

• 1). Pre-heat the pan slowly on the stove burners. Cook on low, medium-low or medium settings.
  
  
• 2). Minimize the use of acidic ingredients. Remove acidic foods promptly after cooking to reduce the chance of acid damaging the seasoning.
  
  
• 3). Avoid placing cold liquids in a hot pan. The pan may warp or break.
  
  

Cleaning and Storing

• 1). Remove warm food residue with a wooden spoon or spatula. Add a small amount of oil spread with a paper towel. If you cook with the pan daily, the pan needs minimal cleaning.
  
  
• 2). Wash less frequently used pans quickly with warm, mild soapy water, then rinse and dry. Removing the excess oil prevents it from turning rancid. Following a brief cleaning, this pan can dry in a 150 degree Fahrenheit over to prevent rust.
  
  
• 3). Store the dry pan with a couple of paper towel on the cooking surface.
  
  
• 4). Keep the lid off the pan. Separating the pan and lid reduces the chance of moisture accumulation and rust. If rust occurs, then clean and re-season the pan.