• • Cast Iron cookwares are super versatile. One can cook nearly anything with cast iron.
• • It’s virtually indestructible and will last for years.
• • They can be placed over an open flame, on a bed of embers, or into the oven at home.
• • Cast iron can be heated to extremely high temperatures.
• • Cast iron has great heat retention & radiation capacities.
• • The non-stick seasoning can be endlessly restored.

• Nearly every new cast iron pan you purchase will come “pre-seasoned” from the manufacturer. But in case yours doesn’t or has worn out, don’t worry we’ve got you covered. There are 5 really simple steps in this:
• • Clean – scrub the pan with warm soapy water. It’s okay to use soap since you’re preparing to re-season the cookware.
• • Rinse and dry – Rinse the pan off and dry it, it’s important to get the pan as dry as possible.
• • Oil Rub – once dried, rub a small amount of cooking oil into the pan with a paper towel.
• • Bake – once covered in oil, place your cast iron in the oven at 450 degrees F for one hour or heat the pan on flame.
• • Cool – turn the oven off and let it cool completely, remove, and there, your cast iron cookware is freshly seasoned.

• Cast iron cookware is super easy to maintain and store. You just need to avoid a few things so that the seasoning doesn’t wear off quickly:
• • Excessive scouring and/or using really harsh detergents while cleaning will lead to scraping off the seasoning.
• • There’s a chance of water corrosion if you don’t dry the pan after washing it.
• • Cooking highly acidic foods for extended periods of time will lead to the removal of seasoning.

It is always advisable to preheat the cast iron cookware before cooking so that the heat spreads evenly. Also, one should always use gloves and mittens while taking out a heated cast iron pan from the oven.

One should always avoid using plastic spatulas. Metal ladle and silicon spatula are the best options. Avoid cooking acidic foods in the cast iron cookware, anything with fat would be perfect for cast iron.