Cast Iron Pot - Classic SGS - Black

Cleaning: Use gentle cooking utensils like wooden or silicone spatulas to avoid scratching the seasoning. Avoid cooking acidic foods (e.g., tomatoes) for extended periods as they can strip away the seasoning.After cooking, allow the pan to cool slightly but not completely. Wash the pan with hot water and a stiff brush or a non-abrasive scrubber. Avoid using soap, which can strip the seasoning. If necessary, use kosher salt as a gentle abrasive.Rinse the pan thoroughly and dry it completely to prevent rust. You can place it on a stovetop burner on low heat to ensure it's completely dry. Storing Your Cast Iron Pan: Store your cast iron pan in a dry place to prevent moisture from causing rust.To protect it from dust and potential damage, consider placing a paper towel or a cloth between pans if you stack them. Regular Maintenance: Periodically re-season your pan, especially if you notice the seasoning wearing off or if it becomes sticky.If rust does appear, scrub it away with steel wool, re-season the affected area, and bake the pan as you did during the initial seasoning process. Use it Regularly: Cast iron pans become more non-stick and resilient with use. Regularly cooking with your cast iron pan can help maintain its seasoning. Seasoning Your Cast Iron Pan/grid/plancha : When you first acquire a new cast iron pan/grid/plancha or if it has lost its seasoning, you should season it. Seasoning creates a natural, non-stick surface and helps prevent rust.Wash the pan with hot, soapy water to remove any factory residue or contaminants. Rinse and dry thoroughly. Apply a thin, even layer of vegetable oil or shortening to the entire surface of the pan, inside and out. Place the pan upside down in a 400°F (200°C) oven and bake for 1-2 hours. This process polymerizes the oil, forming a protective layer. Allow the pan to cool in the oven before removing it. Your pan/grid/plancha should now have a shiny, black, non-stick surface.