1>Material: cast iron
2>Quality: SGS approved
3>Shape: round

Vegetable oil coating USE&CARE

 How to clean

• Rinse with hot water (do not use soap), and dry thoroughly.
• Clean utensil with a stiff nylon brush and hot water. Don't use Soap and harsh detergents.  
• Avoid putting a hot utensil into cold water. Thermal shock can occur causing the metal to warp or crack
• Towel dry immediately and apply a light coating of oil to the utensil while it is still warm.
• Do not let your cast iron air dry, as this can promote rust.
• NEVER wash in dishwasher.

How to use

• Before cooking, apply vegetable oil to the cooking surface of your pan and pre-heat the pan slowly
• Once the utensil is properly pre-heated, you are ready to cook.

  TIP: Avoid cooking very cold food in the pan, as this can promote sticking.

• Store in a cool, dry place.

• Re-Seasoning your Cast Iron

• While maintaining the seasoning (as in Step 5 above) should keep your Cast Iron in good condition, at some point you may need to repeat the seasoning process. If food sticks to the surface, or you notice a dull, gray color, repeat the seasoning process:

  1>Wash the cookware with hot, soapy water and a stiff brush. (It is okay to use soap this time because you are preparing to re-season the cookware).

  2>Rinse and dry completely.

  3>Apply a thin, even coating of MELTED solid vegetable shortening (or cooking oil of your choice) to the cookware (inside and out).

  Place aluminum foil on the bottom rack of the oven to catch any dripping.

  4>Set oven temperature to 350 – 400 degrees F.

  Place cookware upside down on the top rack of the oven.

  Bake the cookware for at least one hour. After the hour, turn the oven off and let the cookware cool in the oven.

  5>Store the cookware uncovered, in a dry place when cooled.