Chinese wholesale Pre-Seasoned Cast Iron Camp Dutch Oven - campinng AC26 – Jinshengyuan

Re-Seasoning your new Cast Iron Cookware

A cast iron cookware tends to rust if not seasoned properly.
Therefore, seasoning your new cast iron cookware is an important process, which allows oil to be absorbed into the iron creating a non-stick and rust-proof finish. Well-seasoned cast iron cookware has a black color which is  normal and expected. Please note, this makes it stick-resistant NOT non-stick.

Cleaning your Cast Iron Cookware

Rub any vegetable oil available in your kitchen onto both the interior and exterior surface of the pan using a kitchen towel. Wipe the excess oil using a fresh kitchen towel and place on the gas hob. Pre-heat the pan gradually starting on low heat, increasing the temperature slowly.

While on the gas hob, add some more oil to the pan surface and spread evenly. Heat the pan until it reaches its smoking point. Repeat the process at least 2-3 times for about 15-20 minutes.

Allow the cookware to cool down. Do not try to remove the pan while hot to avoid an injury to yourself/property. Always use potholders or pinch-grips while gripping the handle. Dry pan thoroughly and store in a dry place to prevent rusting.

Wash your pan lightly in warm water after each use. Do not use a scouring pad, stiff brush or detergent, as you want the pan to remain seasoned.

Dry well to prevent rust. Apply a light coating of vegetable oil inside the pan to maintain the seasoning. Place paper towels in between pans while stacking to absorb moisture. Never place the pan in the dishwasher.

Do not use oven cleaner to clean your cast iron cookware. To remove gunk (sticky food residue), dip the pan in hot water for a few minutes and wash pan lightly in warm water. Rinse and dry and apply another light coating  of vegetable oil and store.
Do not allow seasoned cast iron to soak in water for long periods of time as this will break down and/or remove the seasoning layer.

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