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Congratulations on your purchase of premium Cuisinel Cast Iron cookware!

You are now embarking on a culinary journey steeped in a cooking tradition that started over 2500 years ago.


Cast Iron Cookware is built to last a lifetime – and beyond. However, as with all things precious, it needs to be treated with love, care and respect.

Yes: Our top-of-the-line cast iron cookware is pre-seasoned.

However, all professionals and experts agree, the name of the game in cast iron is:


Just an extra moment of your time – and a small dollop of oil - will keep your cast iron cookware in top working performance for the rest of your life – and will actually improve your cookware over time!


1. What to Cook First


Yes, your pan does come pre-seasoned!


But, the first encounter with your pan will make all the difference in the world.

To begin to develop a non-stick surface that will last a lifetime, cook a food high in fat or use butter or oil first. Over time, layers of baked in oil will result in a slick, shiny patina – which may contribute to a healthier non-stick finish over time.

1.​​ Simply wipe down the entire pan (interior, exterior and handle) with high-smoke point oil (sunflower, vegetable, canola or flaxseed oil). Use a towel to distribute the oil evenly. Be sure that the pan is not dripping in oil. Just a coating of oil to give it a nice sheen will do.

2.​​ Cook as usual, enjoying the pleasures of cast iron’s health benefits and consistent heat distribution.

2. Cleaning Instructions

Cleaning Instructions

1.​​ WASH

2.​​ DRY



You’re done! Wasn’t that easy?


This extra step of post-seasoning after every use will prevent moisture in the air from creating rust on your cast iron cookware – as well as infuse the cast iron with extra baked-on layers of oil that famously make cast iron the go-to amongst industry professionals - by building up the patina that may add to the nonstick properties of your cast iron cookware.

Cleaning instructions:

  1. Clean pan. You may use soap: Do not clean in dishwasher or fully immerse in water.

  2. Dry thoroughly. After wiping with a towel or cloth, be sure to heat over medium heat until all moisture is evaporated. DO NOT airdry, as airdrying is guaranteed to rust cast iron.

  3. SEASON: Simply wipe down the entire pan (interior, exterior and handle) with high smoke-point oil (sunflower, vegetable, canola or flaxseed oil). Use a towel to buff and evenly distribute the oil. Be sure the pan is not dripping in oil, as this will create a sticky surface: Just a light coating of oil will give it a nice sheen before storing.

3. Full Seasoning/Restoring

Full Seasoning


Cast iron rusts easily when not dried properly or when exposed to humidity. You can prevent rust on your cookware by always drying it thoroughly and promptly (no air drying!), storing it in a dry place, and making sure never to soak it in water or put it in a dishwasher.

If rust does form (it happens to the best of us!), carefully remove by scrubbing the affected area with kosher salt and steel wool. Then clean the cookware as you do after every use. Re-season using below instructions to return your pan to its original seasoned state.



From time to time, it is recommended to do a full seasoning. This can be done before first use or whenever you see fit. It should also be done after restoring a rusty pan.

1)WASH: Make sure the pan is cleansed of any rust or dirt. You may use a small amount of water and soap. 

2) DRY: Heat the pan on medium flame until thoroughly dry. 

3) SEASON: Wipe the entire pan with oil including handle and bottom of pan using a clean cloth. Make sure there is no excess oil, only a shiny coating over the pan. Line the bottom rack of your oven with aluminum foil as some dripping may occur. Lay the pan, face down, in the oven and cook at 400 -degrees for 45 minutes to an hour.


Cuisinel silicone handles and glass lids are oven safe up to 350°F.

WARNING: Be sure to always use oven mitts when handling cast iron cookware: Silicone handle grips may get hot and are not to be used in lieu of oven mitts.




Below are issues that may arise with all cast iron – and are not an indication of anything wrong with your cast iron.


Food gets stuck to cookware.

Be sure to heat up your pan for at least 5 minutes and apply oil before starting to cook.



Heat is not distributed evenly.

Be sure to heat up your pan for at least 5 minutes and apply oil before starting to cook.



It starts to rust.
Be sure to thoroughly dry and season cast iron before storage (see above). Never air-dry.


The seasoning begins to flake:

There is nothing wrong with your cast iron. During the beginning lifecycle of cast iron, there will be layers of season that flake off from time to time while the cast iron builds up a solid layer of seasoning. This is natural food-grade oil that imparts iron and other nutrients into your food and is totally safe to eat.


Cast Iron is very forgiving and can, thankfully, be easily nursed back to health.

In most cases, a couple of “Full Seasonings” (see above) will restore your cookware to its pristine luster.

In case of rust, be sure to scrub the rust off with a scrub-brush or chainmail (sold separately) before cleaning and doing a couple of “Full Seasonings”.


Again, we absolutely love our customers – so, from the entire Cuisinel family, we extend a huge thank for your purchase – and invite you to reach out to us at any time, for any reason.

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