Using and maintaining cast iron cookware can be very different from using other types of cookware. Like any tool, it needs to be taken care of and treated properly for it to work best. With proper technique, the performance, versatility and longevity of your cast iron are worth the extra effort. We put together this guide to help you get the most out of your cast iron.

All cast iron pans are unique. With various thicknesses and surface finishes, our skillets (and vintage skillets) are going to clean up differently than modern sand cast (inexpensive) skillets.

General cast iron skillet cooking tips

• Always pre-heat your skillet. Pre-heating your skillet greatly improves the skillet’s ability to be non-stick. Cast iron takes a little longer than other types of cookware to hear up. With a little practice, you will know exactly when your skillet is the right temperature.

• Cooking with a little oil makes cleanup a lot easier. We like to use a cold pressed coconut oil. Try to avoid Olive oil when cooking at high temperatures – it can turn into a gooey mess on the cookware.

• Try to avoid food becoming stuck when cooking at very high temps – This is generally the cause of most cleaning and maintenance issues.

Cast Iron Seasoning – Baking on Oil

Our cast iron skillets come with 4 coats of baked on oil, so they are ready to use right away. Nearly all other skillets will need to have a few coats of oil baked on before they can perform optimally. Depending on how you use your skillets, baking on another layer of oil may be necessary. If the surface of the skillet starts to look really dull with no sheen and food seems to be sticking a little more, it may be time to bake on another coat.