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Cast-Iron Cookware

Before use plain cast iron needs seasoning: if this is not done the pan will be liable to rust and food will start sticking to it. However, a well seasoned casserole or frying pan that is properly cared for, and re-seasoned as necessary, will build up a patina, which will, after time, be almost non-stick.

 

To season:

  • Brush over the inside surface of the pot with a vegetable oil; don't use a sunflower or corn oil as they are inclined to be sticky.
     
  • Heat the pan gently and leave it on a warm hob for 15-20 minutes.
     
  • Wipe out the pan with a piece of kitchen paper then repeat the process for a second time.
     
  • After use wash the pan carefully with a mild soap; avoid using detergents and do not put the pot into a dishwasher.
     
  • Dry the pan, preferably in the oven.
     
  • If the seasoned surface starts to wear, re-season in the same way.
     
  • Cast iron tends to be brittle, and if dropped, can break.
     
  • Cast iron must be seasoned before use.
     
  • Dry on the stove and oil well if stored for any length of time.
     
  • Avoid washing, clean by wiping out with kitchen paper.
  • Suitable for all types of hob including induction when the base is ground flat.

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