Caring for your Cast Iron Cookware

Disclosure: In any review for a product or service, products or compensation may have been provided to me to help facilitate my review. All opinions are my own and honest. I am disclosing this in accordance with FTC Guidelines. Please see “Disclose” and "Terms of Use" tabs for more information.

With hundreds of kitchen new kitchen gadgets launched every year, you might be surprised to hear that one
of the most popular pieces of kitchen hardware is one of the oldest, cast iron cookware. The heat retention
properties, coupled with their adaptability and longevity (some brands even offer a lifetime guarantee). To
ensure that you get the best out of your frying pan, casserole or any other cast iron kitchenware you might
have then follow these simple dos and don’ts.

Remove all labels and bathe your lovely new Le Creuset in hot soapy water, rinse and dry thoroughly.
If non-stick, rub with cooking oil to condition.
Unless boiling water or cooking a stock or sauce, use medium and low heats, even when frying or
searing. Once the pan’s hot, turn down to a lower setting, as cast-iron retains heat.
You can put your cast-iron cookware in the oven at any temperature, if the handles are cast-iron or
you have stainless steel knobs. Just make sure you use oven mitts or a thick, dry cloth when touching
the handles or lids, as they’ll be super hot.

Use wooden, heat resistant plastic or silicone stirrers and cooking utensils. You can occasionally use
metal, but don’t knock on the rim as this damages the enamel.
Allow pots or pans to cool before washing and make sure you dry thoroughly.

Use nylon or soft abrasive pads or brushes when trying to remove stubborn bits of food.
Use your dishwasher for all pans with integral cast iron, phenolic handles, or stainless steel lid knobs.
Not too often though, as overuse can dull the enamel. You can also use the dishwasher for cleaning
non-sticks, but remember to re-condition after

Don’ts

Pre-heat pans on a high temperature. This can cause sticking and discolouration of cookware surfaces.
Also, don’t heat an empty pan or let it boil dry.

Put cookware with wooden handles in the oven. Don’t set your oven higher than 190