Cast iron skillets dutch ovens and grids often give your dish more flavor that once you've used it, you won't want anything else.
Cast iron cookware does require good maintenance, but then you will enjoy it for the rest of your life. We also advise you to season them to keep the accessories in top condition.
The precision top is also made of cast iron. Not only does it look beautiful and robust, it is also a solid precision instrument. Provided you pay attention to it.
- Wash with hot water while the cast iron grid or pan is still warm.
- Use of soap or dishwasher is not recommended.
- Use coarse sea salt to remove stubborn residues without affecting the season layer.
- Use kitchen paper or a brush to rub the surface well with salt.
- You can also boil water in the pan to dissolve super stubborn issues.
- At the grid you can soak boiling water in combination with brushing.
- Fast drying
- Dry the pan or grid thoroughly immediately after cleaning.
- Then apply vegetable oil to the inside of the pan and to the grid with kitchen paper.
- Then store your cast iron items in a dry and cool place.
- Season low
For cast iron cookware, the glossy season layer is the polymerization of fat on the inside of the pan or on the grid. It acts as a kind of non-stick coating and also prevents rusting. When you properly maintain the season layer, cast iron will last a lifetime.
Still rust? Wipe the grid or pan clean with a steel wool scouring pad. Then apply a new season layer:
- Wash vigorously with warm and, as an exception, a little soap. Then dry well.
- Rub with kitchen paper and vegetable oil to grease everything. After rubbing with clean paper towel to remove excess oil.
- Bring your Bastard to 125 degrees and heat the grid or pan for about an hour.