These stock pots are excellent for their price and improve with every cook. When you first receive your pan wash with a soft cloth and hot water to remove the wax coating and then dry immediately. SEASONING YOUR CAST IRON: Rub the cooking part with cooking oil and then burn off to season the pan. After every cook clean with hot water and a soft cloth only so the pan remains seasoned. Do not use detergent or abrasives. Dry straight after washing and lightly oil again. As time goes by this will give you a clean but well seasoned pan that improves with age. Suitable for use in gas and electric ovens as well as open fires and woodburning stoves. Please note these are cast iron so are heavy and they can get hot so oven gloves are advised.
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