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- Your cast iron cookware can be used on induction, ceramic, electric and gas cooktops, in your oven, on the grill, or even over the campfire. Do not use in the microwave
- Note: Cookware handles get hot; use mitts. Use trivets to protect countertops from hot cookware
- After first use let it cool and wipe it down with a clean dry cloth or paper towel. If you prefer to use soap, then wash with mild soapy water and dry thoroughly and oil (season) immediately
- Note: Acidic foods like tomatoes, beans, and certain sauces can damage seasoning finish and should be avoided until the seasoning is well-established
- Note: Cast Iron rarely needs to go above a medium heat setting when properly pre-heated. For the times when you do cook at higher temperatures, bring the pan to temperature gradually and add oil to it just before adding food to prevent sticking
- Note: Use metal, wood, or hi-temp silicone utensils
- Note: Some foods may stick to new cookware (especially eggs). Use a little extra oil or butter until you’ve built up the seasoning on your cast iron cookware
- Note: Dishwashers, strong detergents and metal scouring pads are not recommended, as they remove seasoning
- Note: On glass or ceramic cooktops, lift cookware; never slide it
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