Seasoning Instructions

*IMPORTANT*

It is very important to season your pan correctly before use to prevent rust and food from sticking. If done properly the first time, cast iron can be very low maintenance.

BE CAREFUL WITH THE HANDLES THEY GET VERY HOT, MUST USE MITTS.

What is a cast iron pan?

Cast iron is solid iron that is moulded for use as a pan. It is highly reactive and can rust within minutes if cast iron is not seasoned before use. Seasoning refers to an incredibly hardy, protective coating created by heating a very thin layer of fat e.g. oil on the cast iron. The process is called polymerization, when fat is heated and bonds to the metal, in turn the fat then converts into a form of plastic without the nasties! Once enough seasoning has been applied the end result is a hard, blackened skin protecting the metal. Bonus is the non-stick properties.

How to Season

(This is more effective than the stove top, as it provides an even heat)

• Wash & Dry your pan in warm soapy water to remove any corrosion protection. Dry thoroughly, a good idea is to put it over a stovetop flame to ensure there are no damp spots
• Using a paper towel, rub over the whole pan (including handle) with cooking oil e.g. vegetable or canola and buff well so it doesn't look greasy
• Put oiled pan in a pre-heated 250oC oven, and leave for 30 minutes. This could get smoky, so keep area ventilated. Option is to turn the pan upside down, placing baking paper underneath in case any oil runs.
• After 30 minutes, repeat 3 or 4 times rubbing and buffing with oil as before. Place back in the oven for another 30 minutes.
• Done, let it cool down and now you cook!
• Now every time you cook with some form of fat, you'll be adding more seasoning. Once a good layer of seasoning is built up, you can add acidic foods like tomatoes without any worry