Frequently Asked Questions

How To Season Your 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.


Seasoning must-knows from your friends at Cuisinel:

  • 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 before the first use to keep your pan happy and healthy for years.


1-2-3 SEASON
Here’s how to season your pan in 3 easy steps:

  1. RUB a light layer of oil over the entire surface of pan (inside, outside, and handle) with a cloth. Use cloth to wipe off excess oil. Do not use olive oil or butter when seasoning. (They’re great for cooking, just not for seasoning.)

  2. 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.

  3. 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.



  • 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.


To clean your skillet, follow the below directions:


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. You can use a mild dish soap, but it’s not necessary.
2. DRY thoroughly and promptly.
3. RUB a very light layer of oil all over the pan to coat, preferably while the pan is still warm.
4. STORE in a warm, dry place with the cover off.

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.
If your cookware keeps getting rusty, splotchy, or has sticky residue that refuses to come off, it’s time 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.