Frequently Asked Questions
How Do I Season My Cast-Iron Skillet?
It’s easy! Just read on and find out all you need to know. And enjoy a lifetime of healthy, delicious cooking with Cuisinel.
WHAT DO I COOK FIRST?
Yes, your cast iron pan is fully pre-seasoned with organic vegetable oil!
To create a perfect, non-stick surface, we recommend first cooking with ingredients high in fat to prevent sticking. The more you cook oils and fats into the pan, the more non stick it becomes!
How Do I Clean Cast Iron?
Preserving your cookware is easy! Follow these simple steps after each use:
1. WASH cookware with warm water and a non-abrasive brush or by hand. For tougher stains, use a mild dish soap or Kosher salt together with a scraper.
2. DRY thoroughly and promptly using a hand towel.
3. SEASON after reheating your pan on the stove at Medium heat. Apply a very light layer of oil all over the pan to coat, preferably while the pan is still warm. Wipe until the oil creates a neat gloss over the pan.
4. STORE in a warm, dry place for next use.
HOW DO I RE-SEASON CAST IRON?
We recommend occasionally re-seasoning your pan.
Seasoning is simply oil baked into the iron. Seasoning prevents rust and keeps food from sticking.
Great seasoning from the get-go is the secret to great-performing cast iron. Although Cuisinel pre-seasons all our cookware, we recommend that you season your pan occasionally to keep your pan happy and healthy for years to come.
Here’s how to season your pan in 3 easy steps:
RUB a light layer of cooking oil over the entire surface of pan (inside, outside, and handle) with a cloth. Use cloth to wipe off excess oil.
BAKE pan upside down in the oven for one hour on 400° F. Line the bottom of the oven with foil to catch excess oil. Expect some smoke.
COOL pan in oven.
The first few times you use your cookware, rub a small amount of cooking oil (any type is fine) on the inside of the pan before you start cooking. Otherwise, food articles— especially very cold or acidic ones—may stick. (The more you use your cookware, the more non-stick it will become.)
Pan flaking? No worries, it’s not metal. It’s some seasoning coming off, probably because you used too much oil while seasoning.
Don’t put your cookware in the dishwasher, and don’t use harsh detergents or metal scouring pads. Doing so will ruin the seasoning and result in rust and splotches.
LET’S GET COOKING
Good news! Cast iron can be used on all cooking surfaces, or in any oven, at up to 480° F (450° F with the rubber grip). Just don’t put it in the microwave.
Cast iron heats up and cools down slowly. Always preheat cookware before using.
Cast iron retains heat well. For best results, cook on a medium flame.
You can use any heat-resistant cooking utensil to stir food in the pan. There is no chemical coating that can get ruined.
Cast iron is heavy. Be careful when moving it across ceramic or glass-topped cooking surfaces. Lift; don’t drag across such surfaces.
Careful: the handles get hot! Always use mitts when handling your cookware.
RUST ON YOUR CAST IRON?
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 ,carefully remove by scrubbing the affected area with kosher salt and steel wool. Then clean the cookware as you do after every use.
If your cookware keeps getting rusty, splotchy, or has sticky residue that refuses to come off, it’s time to reseason!
HOW TO RESEASON
1. Scrub the entire exterior of the pan with kosher salt and steel wool.
2. Clean the cookware as you do after every use.
3. Follow the 1-2-3 SEASON steps above -- and restore your cookware to its original luster.