User Guide

To Soap or not to Soap...
If no soap is too scary, wash with mild soapy water and dry and oil immediately. However,
consider that cookware is 400ºF in 4 minutes on medium heat and is sterile at 212º F, so soap
isn’t always necessary.
Dishwashers, strong detergents and metal scouring pads are not recommended, as they remove
seasoning.
Rust?! Don't Panic, it's not Broken
Without protective seasoning iron can rust.
It’s really easy to fix. Scour the rust, rinse, dry, and rub with a little vegetable oil.
If problem persists, you will need to thoroughly remove all rust and follow our re-seasoning
instructions (below).
Refurbish Your Finish
While maintaining the seasoning should keep your Cast Iron and Carbon Steel in good condition,
at some point you may need to re-season your cookware. If food sticks to the surface, or you
notice a dull, gray color, repeat the seasoning process:
* Wash the cookware with hot, soapy water and a stiff brush. (It is okay to use soap this time
because you are preparing to re-season the cookware).
* Rinse and dry completely.
* Apply a very thin, even coating of MELTED solid vegetable shortening (or cooking oil of your
choice) to the cookware inside and out. Too much oil will result in a sticky finish.
* Place aluminum foil on the bottom rack of the oven (not directly on bottom) to catch any drips.
* Set oven temperature to 350 400 degrees F.
* Place cookware upside down on the top rack of the oven to prevent pooling.
* Bake the cookware for at least one hour. After the hour, turn the oven off and let the cookware
cool in the oven.
* Store the cookware uncovered, in a dry place when cooled.
* Repeat as necessary.