Before first use... “Oil Seasoning”
First, wash the inner and outer surface with dish soap. Once you have seasoned the inner surface with oil, you can use it right away.
- Hand wash the pan with a soft sponge and wipe it dry.
- Put a layer of oil enough to spread around the pan's inner surface.
- Warm up your pan on medium heat and start cooking.
- Cast iron pan and casserole are not storage containers. When finished cooking, put any leftovers in an appropriate container.
- Use a scrub sponge to wash it with warm water. Do not wash it in the dishwasher.
- When done, rinse the pan off and wipe it dry.
- Season it with a tablespoon of oil before storing it.
Post-stewing, steaming, and boiling maintenance
When using your pan and casserole for stewing, steaming, or boiling, the hot water used may remove parts of the pan/wok’s acclimatized oil membrane. To avoid this, wash and dry the pan thoroughly after use and be sure to lightly reapply oil afterwards.
If food is burnt
Adding hot water and bringing it to a boil will soften the burned food and make it easier to remove. Then use a scrub brush to remove any final remnants.
The importance of a proper cooking temperature
If your oil is smoking, it means your temperature is too high.
Do not put your pan and casserole immediately on your electromagnetic cooktop with high heat. First, set the cooktop to low heat and let it heat up. Then use medium heat and slowly start to turn it up until it reaches the right temperature.
Blackish colour = Normal oxidation
The blackish colour you may find on the wok is a result of normal oxidation. Simply clean it with water and season it with oil according to the instructions.
Food turning blackish
Foods like burdock root, lotus root, udo, and eggplant absorb a lot of iron and turn a blackish color. There is no effect on taste, nor does it pose any sort of harm if consumed.
Change of color during use
If you use your frying pan/wok to make tomato sauce, fruit jam, or other dishes that involve boiling sour ingredients for long periods of time, your frying pan’s surface may whiten in color. It is perfectly safe to continue using it. As you continue to cook with oil, the inner surface will gradually return to its original condition.
Handle with care
Please note that cast iron is different from carbon steel or stainless steel. Due to the higher carbon content, cast iron solidifies as a heterogeneous alloy, meaning it contains materials in different phases within its microstructure. The final result is strong but brittle.
Please handle it with care.