Caring for cast iron cookware | Cast iron cookware guide
Looked after properly cast iron cookware will literally last several lifetimes and can be re-seasoned, using our cold pressed flax oil, to give it back its non-stick protective properties when required. Lets have a look at a few do's and dont's to make make the most of it!
Cooking with the cast , black or spun iron every day.
- Wash in hot water. Do not use soap or detergent. Immediately dry with a towel.
- Pre-heat the cast, black or spun iron as this will reduce food sticking.
- Avoid cooking food that is very cold as this is more likely to stick.
- Remember a hot iron will retain heat for a long time. Always pick up cast, black or spun iron by wooden handles (if fitted) and use oven gloves.
After cooking and storing food.
- Remove cooked food from pre-seasoned cast, black and spun iron bowls, lids, pans, cook and bakeware immediately after cooking and before the food cools.
- Cold damp food will encourage the cookware to rust and you will need to re-season more often.
- Seasoned iron-cookware is not suitable for storing wet or moist foods. Do not store food in iron cookware in refrigerators or freezers.
- Additional care is required when you cook recipes containing acidic foods (eg: tomatoes, citrus juices and recipes containing vinegar or wine). We suggest that you re-season before using these foods. The high acidity of these foods may create superficial rust if they have insufficient seasoned coatings.
- Don’t worry if you see any rust appearing after cooking one of these recipes, please follow the instructions for re-seasoning your product and it will soon be back to as good as new condition.
Cleaning pre-seasoned cast iron, black and spun iron.
- Never clean the cast, black or spun iron bowl, lid or pan in a dishwasher.
- Don't place, when hot into very cold water. This might cause it to crack or warp.
- After use, clean the bowl with a stiff plastic brush and hot water. We suggest that you do not use soap, and definitely do not use detergents.
- If you find that some food has stuck, place in boiling water or boil water in it to soften stuck food. Immediately dry with a towel.
- Never allow the bowl, lid or pan to stand and air-dry as this will encourage rusting.
Storing cast, black and spun iron bowls, lids, pans, cook and bakeware.
- Store in a dry airy place. Don't store with lids on, as this can trap moisture and encourage rust.
- Your oven is a great place to store your iron cook and bakeware, just remember to remove it before turning on the oven.
When does the cast or spun iron need re-seasoning?
If your iron cookware is used and cleaned following the instructions above, re-seasoning will not be required very often. It will need re-seasoning when...
- Food starts to stick to it.
- There are any areas of grey metal showing,
- It has been placed in dishwasher / washed in detergent.
- The cast, black or spun iron has not been dried and spots of rust have appeared.
- It has a metallic taste or smell.
See our guide to re-seasoning cast iron cookwares when the time comes!