Caring for your cast iron cookware
The dos and don'ts

Introduction

Cast iron cookware is known for being extra durable and offering superior heat distribution and retention (making it ideal for slow cooking). Cast iron cookware is also suitable for all hob types and is often used as a PFAS free alternative.

Taking care and cleaning your cast iron cookware is essential to getting the best performance and full life span.

This helpful guide covers the dos and don'ts, maintenance tips and troubleshooting.

Dos and Don'ts

• Do heat slowly on low or medium heat settings
• Do allow the cast iron to cool before washing
• Do dry cast-iron products immediately after washing

• Don’t store the cookware until thoroughly dry
• Don’t subject the cookware to extreme temperature changes
• Don’t place cookware on high heat settings

Rust

It is possible for small areas of rust to appear on the rim of cast iron products. If you notice rust on the product this could be due to:
• The cast iron has not been dried properly before storing
• The cast iron has been left on a drying board in a damp area

To remove rust:
• Clean the area with a nylon sponge and washing up liquid
• Once the pan is thoroughly dried, rub a small amount of oil onto the area. This will seal the area and prevent the issue reoccurring

Handle coming loose

Screws may loosen over time; using a screwdriver carefully retighten them.

Do not lift by the lid knob if you find the screw seems loose as this increases the risk of dropping and breaking the cast iron lid.

Food Sticking

It is common for users to find their food sticks to cast iron cookware more than normal non-stick.
Things you can do to prevent this:
• Ensure the cast iron is preheated for 3-5 minutes to ensure the whole surface has even heat distribution. Medium and low heat is optimal.
• Oil must be hot and should cover the entire surface of the pan
• Once preheated you may want to reduce the temperature as cast iron retains and increases heat