Cast iron cookware maintenance is something of tradition passed down to generations along with the cookware itself..!These are the only rules you need to know to have a successful lifelong relationship with your cast iron:◘Season it when you get it.Even pre-seasoned cast iron can do with some extra protection. To season your pan, heat it up on the stovetop until its smoking hot, then rub a little cast iron flax seed oil into it and let it cool. Repeat this process a few times and you're good to go.◘Clean it and rub some oil after each use. Clean your pan thoroughly after each use by washing it with warm water and dry out pan with a paper towel and coat it with a tiny amount of oil before storage.◘Re-season it. You'll know it's time to re-season if food sticks to the surface or if the skillet appears dull or rusted. Scrub the rust and sticky coating with a cast iron scrubber . Rinse out any excess soap with water, then place the skillet over a burner set to high heat. When most of the water inside the skillet has dried out, add a half teaspoon of Cast Iron flaxseed oil. Rub it around with a paper towel. Continue heating the pan until it just starts to smoke then give it one more good rub. Let it cool and you're done. Cast iron remains hot long after you remove it from the stove. So as a reminder, to be careful, drape a thick towel or a mitt over the handle.◘Fry and Sear in it. The best way to keep your seasoning maintained? Just use your pan a lot! The more you fry, sear, or bake in it, the better that seasoning will become. ◘Don't let it stay wet. Water is the natural enemy of iron and letting even a drop of water sit in your pan when you put it away can lead to a rust spot. Not the end of the world, but rust will require a little scrubbing and re-seasoning.A seasoned cookware is smooth, shiny, and non-stick. Caution☛ Please keep the oil refrigerated after opening the lid, for long term use.
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