• Hand wash.

Dry immediately - even before first use.

Rub with a light coating of vegetable oil after each wash.

• How much oil?

Enough to restore the shine without leaving a "sticky" texture.

• Why?

To keep the cast iron "seasoned" and protected from moisture.

The Lodge Cast Iron is suitable for use on induction, ceramic, electric stoves, and gas kitchens, in your oven, on the grill, or even over the fire. Do not use it in the microwave. On glass or ceramic cooktops, do not slide it. Our cookware is safe at high temperatures. Use tools made of silicone, metal, wood, or high-temperature materials. Some foods may stick to new cookware (especially eggs). Use a little extra oil or butter until you create the "oil film." Foods like tomatoes, beans, and certain sauces can damage the "oil film" and should be avoided until it is well worked. Cast iron rarely needs to exceed a medium heat setting when properly preheated. When cooking at higher temperatures, bring the pan to the desired temperature gradually and add oil just before adding food to prevent sticking. Handles get hot, use gloves or a dry cloth. To protect countertops from hot cookware, use heat-resistant bases. Wash with mild soapy water and dry immediately, coating with oil. However, be aware that cookware reaches 200ºC within 4 minutes on medium heat and sterilizes at 100ºC, so soap is not always necessary. Dishwashers, strong detergents, and scouring pads are not recommended, as they remove the "oil film."

If you see rust, don't panic; without the protective "oil film," the cookware can rust. It is very easy to fix. Clean the rust, rinse, dry, and rub with a little vegetable oil. If the problem persists, you will need to carefully remove all the rust and follow the reconditioning instructions.

If you maintain the "film" of oil, the cast iron or carbon steel should remain in good condition. At some point, you may need to re-evaluate your cookware. If food sticks to the surface, or you notice a dull, gray color, repeat the process of creating an oil "film":

Wash the cookware with hot soapy water and a stiff brush (it is good to use soap this time because you are preparing to seal the cookware). Rinse and dry completely. Apply a very thin, even coating of cooking oil of your choice to the cookware inside and out (too much oil will result in a sticky texture). Place aluminum foil on the lower rack of the oven (not directly on the bottom) to catch any drips. Set the oven temperature to 180 - 200°C. Place the cookware upside down on the top rack of the oven to avoid oil pooling. Bake the cookware for at least one hour. Then turn off the oven and let the cookware cool in the oven. Store the cookware uncovered in a dry place when it cools. Repeat as necessary.