Seasoning
Seasoning
The first step after purchasing your cast iron skillet is seasoning. We cannot stress this enough. The method of seasoning also varies depending on the conditioner and the heat source. One oven may differ from another, and seasoning on a barbecue is slightly different. The following guide for seasoning is for using our own brand of conditioner.
Step 1:
Clean the Dutch Oven with hot water and then dry it thoroughly.
Step 2:
Preheat a closed barbecue or oven to 180˚C (356˚F), place the product inside for about 15 minutes to let the cast iron get very hot. The heat opens the pores of the cast iron and allows moisture to evaporate. This is very important, as moisture in cast iron can lead to rust.
Step 3:
Once the product is hot, use a cotton cloth to apply a thin layer of conditioner to the entire product (including the lid! The knob on our BBQ pans is made of bakelite! So, you do not need to season that.)
Step 4:
After it has been well-coated, heat the product to 200˚C (392˚F). Once the product stops smoking, allow it to cool to room temperature.
Repeat steps 2 through 4 at least three times. The more often the steps are repeated, the better the cast iron will look. After seasoning, the product is ready for use.
- The heat opens the pores of the cast iron allowing moisture to evaporate. This is very important, as moisture in cast iron can lead to rust.
**The wooden handles of the pie-irons should be removed when placing them in the oven or barbecue!
Conditioner
- Perfect maintenance for all cast iron
- 100% plant-based
Interested in other frequently asked questions (FAQ)? Click here.
