Clean and Season it Before First Use

When you get brand new cast iron cookware, it’s worth cleaning and seasoning it before putting it to use. You can use warm soap and water to remove any factory residue and rust bits, after which you’ll need to rinse and dry it thoroughly. Following this, apply oil to the pot or pan and rub it all over the interior surface, then heat it over a burner. This ‘seasoning’ process forms a rust-resistant and non-stick layer, making it ready to use and enhancing the overall effectiveness of your cooking.

Wash and Dry it After Cooking

Cast iron cookware is no different from other pots and pans in that it needs to be cleaned after each use. You can do this by rinsing it with warm water and a small amount of soap in order to remove food that has gotten stuck to the surface. For particularly stubborn bits of debris, simmer the water for a few minutes and/or use a combination of salt and oil. Following this, use a paper towel or kitchen sponge thoroughly dry the cookware. Before storing it away, rub a bonus layer of cooking oil onto the surface and leave it on a burner set to high heat for a few minutes to prime it for future use.

Other Tips and Suggestions

When cooking with cast iron, the following tips and suggestions can stand you in good stead:

• Use gentle utensils like silicone and rubber rather than metal to maintain the seasoning
• Avoid storing food in your cookware, as it’s bad for both the cookware and for the food
• Clean the cookware immediately or very shortly after using it
• Rub oil on the exposed surfaces on the rim and lid to prevent rust from building up
• Wait for the cookware to cool down before you store it away