Before First Use: Be sure to wash the pan before the first use and to clean thoroughly between uses. Cooking: Pots and pans are oven safe up to 500°F. Lids are oven safe up to 350°F. Avoid use under the broiler. Plastic, nylon, silicone, or wooden utensils are recommended as metal utensils may scratch the nonstick surface. In the case that your pan does not come pre-seasoned or if you feel that the seasoning has worn off, here are simple steps on how to return it to its original state. Step 1: Wash your pan with hot water and dish soap. Step 2: Wipe the pan dry with a clean towel. Step 3: Apply a thin layer of solid shortening with a paper towel on the front Let the vinegar and baking soda mix sit in the pan and work its magic for 10 minutes. Then, scrub the grime away using a nylon kitchen scrub brush. Safely discard the used cleaning mixture when finished scrubbing. Finally, rinse the enameled cookware with warm, soapy water or wipe clean.
Step 4. Pour a small amount of vegetable oil in the skillet and rub it all over with a paper towel. Continue heating the skillet on high until the cooking oil starts to smoke. Remove it from the heat and rub it down once more to remove excess oil. Pour any excess oil off with the pour spout.
4. Brush 1-2 tablespoons of oil, such as grapeseed or vegetable oil over the bottom inside and sides of the pan. There should be just enough oil to evenly cover the surfaces without any excess. Alternatively, some choose to use vegetable shortening, such as Crisco, or food-grade coconut oil to season cast iron. 5. It really depends. If the seasoning layer is particularly thin and you’re using the pan for acidic foods then yes I’d recommend a quick season after use. If it’s just the protective oil layer you want to rinse off then just hot water is fine. Absolutely nothing wrong with using a little dish soap to clean the pan either.
When you cook fish or other pungent foods in cast iron or improperly clean your cookware before storing, you may notice lingering smells. The Fix: To eliminate the unwanted odor, simply bake your cast iron pan in the oven at 400 degrees F for 15 minutes. This easy, odor-eliminating method won't damage the seasoning on your cookware.
Here are five non-negotiable rules of pan maintenance from McClellan, a bonafide cast iron expert. La Tourangelle Grapeseed Oil. $7.98. Amazon. Buy Now. Save to Wish List. 1. You barely need to clean it. McClellan uses his Smithey 10-inch skillet regularly for dinner.
Follow the steps above to clean and remove slight stains. Soak the interior of the cookware for 2-3 hours with a mixture of 3 tablespoons of household bleach per quart of water. To remove stubborn, baked-on food, boil 2 cups of water and 4 tablespoons of baking soda. Boil for a few minutes, then use a pan scraper to loosen the food.

If you use too much oil, clean the pan with soap and try again with a thinner layer of oil. 3. Preheat Before Cooking. Preheat your cast iron before adding any food because this will bring out the non-stick properties of the seasoned surface. If you toss in your food while the plan is still cold, it might stick. 4. Don’t Soak Cast Iron

This Day in History: November 28th. Yes, you can use WD-40 on cast iron as long as it is not being used to season the pan. WD-40 is a great product to use on cast iron cookware in order to remove any rust and make the surface smooth again. It’s best to apply the WD-40 to a rag or rag wrapped around your fingers and then buff the cookware surface. .
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    • how to clean cast iron pan before first use