HOW to CLEAN
SEASONED CAST IRON SKILLET

When using raw iron cast products, the most important thing to consider is their contact with water. Since these products don't contain chemicals to prevent corrosion, they naturally rust when exposed to water. But don't worry, this is normal, and with a few tips, you can use your product without any problems.

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Tips:

• Always keep your product dry and avoid leaving it wet or damp.

• After each use, coat it with oil.

 

TO-DOs:

• Dispose of waste and wash the product in hot water.

• Dry it with a towel and heat it on the stove for 2-3 minutes on medium heat.

• Lubricate it well with vegetable oil to prevent contact with oxygen and moisture.

 

DON'Ts:

• Don't put it in the dishwasher or use chemicals.

• Avoid soaking it in water.

 

Cleaning stages:

• First, clean any food residue by scraping it off with a paper towel.

• Next, remove excess oil and dirt with a stiff brush under running hot water.

• Avoid using soap, but if you need to use a small amount, don't soak it and rinse it with hot water.

• Dry it immediately after washing.

 

Storage conditions:

• It's better to keep the surface of the product oily than a clean surface.

• As the layers of oil increase, the flavor of cooked food improves over time.

• After washing, dry it immediately and cover it with a thin layer of oil.

 

If your product rusts, don't worry, there's a solution. Cast iron cookware can be easily returned to its original condition. Check out the "HOW TO SEASON" page for reset procedures. In the United States, seasoned cast iron cookware that hasn't been washed with detergent and has been actively used for years is highly valued and sought after by buyers.