How To Re-Season Your Cast-Iron Skillet:
Before First Use:
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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!
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Cast iron requires some care, but treating it right will help it last for generations to come.
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1-2-3 Season!
We recommend occasionally re-seasoning your pan to re-boost it's natural non-stick features.
Here’s how to re-season your pan in 3 easy steps:
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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.)
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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.
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COOL pan in oven.
​Keep in mind:
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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.)
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Pan flaking? No worries, it’s not metal. It’s some seasoning coming off, probably because you used too much oil while seasoning.
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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.