FAQs

It is a cookware that does not have an Industrial (Teflon, Granite, Enamel, etc.) coating on the surface of skillet.

Seasoning is the process of creating a protective layer on the surface by baking method. The skillet, on which oil is applied, is annealed in an oven at 250 degrees for at least 1 hour. In this way, oil and heat react and polymerize to form a durable and natural coating. With this method, the contact of the surface with oxygen and moisture is cut off and the skillet is protected from rusting. The more layers Seasoning is applied on the product, the more durable the skillet is.

No. Iron Cast Pans cannot be used in their raw form. If used in this way, the product will oxidize very quickly and mold/rust will be mixed with your food. In addition, the iron element heavily passes into the dishes and leaves a heavy metallic taste.

As long as your skillet is not broken, it can be used for years or even generations. In cases such as the removal of the coating, rusting of the surface, you can return your skillet to its first-day-condition with a few simple actions that can be applied at home.

Only vegetable oils are suitable for Seasoning but not every vegetable oil. Oils with a low smoke point cannot be used for Seasoning. Example: Olive oil. The most suitable oil for home application is Sunflower Oil. Canola Oil, which has a similar structure, can also be preferred.

No. A suitable vegetable oil may also be used. However, for the most durable coating, you may choose VULOM Seasoning Oil. In this way, you can also obtain the Metallic Bronze color unique to our products. In seasoning process with other oils, the color of the skillet will be black. However, this does not prevent use.

Yes. Don't worry, post-use seasoning is very simple and doesn't take time. The seasoning process is of two types: The first is the Seasoning process to reset the skillet. Baking is mandatory in this process. The second is to form a thin layer on the skillet with very little oil, right after the cleaning and drying stages are completed after each use. No additional process is required. Afterwards, you can store your product in its special bag.

Yes. Juicy and acidic foods such as tomatoes can cause thinning / lifting of the coating. For this reason, we recommend the use of such foods after the skillet has been used for a certain period of time and the seasoning on it has strengthened.

No. This situation is quite normal. As you continue to use your pan, its coating will strengthen; however, at the same level, the form and appearance of the coating will also change. As long as the light gray bare iron layer underneath is not visible, it is fine.