Saute, sear, fry, bake and stir fry to heart's content
While the skillet comes pre-seasoned to prevent food from sticking, it works best when sprayed or lightly coated with vegetable oil before use.After cooking, we recommend cleaning with a stiff nylon brush and hot water.Using soap or the dishwasher is not recommended, and harsh detergents should never be used.Towel dry immediately cleaning and apply a light coating of oil to utensil while it is still warm.
The black patina given to the cookware by the factory seasoning process is, in fact, vegetable oil that has been baked into a piece of cookware that has emerged from an individual sand mould.This coating of oil is a functional application and not a cosmetic application.The cookware is hanging as it rides through the electrostatic sprayer and commercial conveyor ovens at very high temperatures.This allows the oil to penetrate deeply into the pores of the iron which creates an easy release finish.As a result of this process, you may see a blister or bubble of oil at the southern-most point or at the end of the handle of the cookware piece.If visible, it will rub or flake off with your finger, leaving a brown spot.Don't worry, it's not rust but a seasoned spot that is brown, indicative of the varnish stage of seasoning.As a matter of fact, this is the colour of home seasoned iron until it has been used several times.The brown spot will turn black with use.
The right tool for searing, sauteing, simmering, braising, baking, roasting, and frying.
Cast-Iron is a form of cookware developed over a millennia ago remains as popular today as when it was used to prepare meals hundreds of years ago.Cast Iron is one of only two metals compatible with induction stovetops.Unparalleled in heat retention and even heating.
At home in the oven, on the stove, on the grill or over the campfire.Skillet may be used on various heat sources including gas, electric, induction and ceramic-glass top sto...