A：Wash before first use to remove product labels, stickers and manufacturing residues. If you want it more perfect, seasoning will give a wonderful experience.

A: At home in the oven, on the stove, on the grill or over the campfire

A:  Suitable for use in the oven up to a temperature of 220℃

A: Take care when handling if the dish is hot. The knobs and handles are made from metal and will heat up with the dish so always use an oven glove or mitt.

A: Using an oversize heat source or allowing to boil dry will overheat the dish. If any part of the pan has been overheated, even pouring in boiling water can cause violent damage to the pan.

A: No. It doesn’t. All cast iron cookware is pre-seasoned in factory. It is ready for immediate use.

A: Choose any utensils you like, even metal one. There is no chemical coating. Won’t damage surface.

A: Yes. Cast iron cookware is terrific at heat retention and distribution. It’s also heat and cool gradually. So give it a few minutes to pre-heat.

A: No. It is non-stick. It is pre-seasoned naturally.

A:When you purchase a piece of new or used cast iron cookware it’s okay to use mild soapy water for the first washing. But that’s it! Avoid harsh soap and scouring pads thereafter because they can remove the seasoning you’ll be trying so hard to achieve. And don’t even think about running your pan through a dishwasher.

A:”Seasoning” on a pan is fat or oil baked into the iron, which helps create a natural non-stick coating. The more you use your pan, the more seasoned it will become.

A: To season a cast iron pan, preheat the oven to 300°F. Place a layer of foil on the bottom rack of your oven and the pan on the top rack. Heat the pan for 10 minutes and remove. Using a cloth or paper towel, coat the pan with about 1 tablespoon of vegetable shortening, lard, or bacon grease. (Don’t use vegetable oil—it creates a coating that feels sticky.) Place the pan back in the oven for another 10 minutes. Remove and pour out any excess fat or oil. Turn the pan upside down and return it to the top rack of the oven (position it over the foil to catch any drips). Bake for 1 hour, turn off the oven, and let the pan cool in the oven. Repeat this process often to maintain and intensify your pan’s seasoning.

Q: Cast iron cookware is great for everything from pan-searing pork chops to baking cornbread. With new pieces, we recommend starting off with foods with a high fat content (like bacon) to help with the seasoning process and solidify the non-stick surface. Note: never store food in cast iron. Acids in food can break down the seasoned surface.

A: Fish are not the best option for a heavy-duty cast iron.The fish has a high potential for cleaving apart and flaking into pieces when lifted with a spatula.We should also avoid acidic food in our cast iron pans. Not only will the acidity of the liquid potentially react with exposed metal causing damage to the pan, it can impart a metallic taste to the food.

A: We don’t recommend letting your cast iron soak. Wash your (preferably still warm) pan with hot water and use a sponge or stiff non-metal brush to remove cooking residue. To slough off tough bits of stuck-on food, pour a cup of coarse kosher salt into a still-warm skillet. Squeeze a folded kitchen towel with tongs and scrub the pan with the salt. Toss the salt and rinse the pan with hot water.

Q: Moisture is the enemy. Not properly drying your cast iron can cause it to rust. So after rinsing, dry it well and place it on the stove-top over low heat. Allow to dry for a few minutes, then use a cloth or paper towel to rub it with a little shortening, lard, bacon grease, or vegetable oil. Heat for 5 to 10 minutes more, remove from heat, and allow to cool. Wipe with another cloth or paper towel to remove excess grease.

A: Firstly remove rust from affected areas with fine steel wool. Then scour the skillet until the area returns to raw cast iron.Secondly Wash the cast iron with warm water and mild dish soap. Scrub with bristle brush or mesh sponge if needed. Thirdly,Dry the cast immediately with a clean dish towel or paper towels. Lastly, Apply a small amount of vegetable oil(or cooking oil of choice) to the entire piece, including the bottom and handle. Then heat the cast iron pan.

A: Keep your cast iron cookware in a dry place with the lids off to avoid rusting. If rust appears, scour your pan with steel wool to remove it and re-season the pan.