“Seasoning is an easy, but very important first step when using cast iron. Unlike synthetically coated cookware, cast iron can be seasoned, re-seasoned, and its cooking surface restored. When you season a cast iron utensil, you are preventing rust and providing the cookware with a natural, permanent non-stick surface. Remember: Seasoning takes time and repeated use before a pan develops the shiny, black surface.”

“Season a pan by rubbing it with solid vegetable shortening, ‘Crisco’, bacon grease, or lard, heating it for 30 to 60 minutes in a 300 to 400 degree oven, and then letting it cool to room temperature. Repeat process several times.”

”Clean cast iron pans with very hot water, using a minimal amount of soap. Store your cast iron cookware with the lids off, especially in humid weather, because if covered, moisture can build up and cause rust.”

If you have any questions regarding product information please contact info@chatchada.com or 310.390.5424