Use & Care


- Preheat your cast iron to ensure even heating and promote non-stick cooking. We recommend 3-5 minutes on low heat before turning up the temperature or adding any food.

- Use a burner that closely matches the size of the skillet.

- Acidic ingredients like wine and tomato sauce can be rough on the seasoning. If you do lose some seasoning, no problem, you can easily touch it up later.


After you've finished cooking, follow these steps to ensure you've got a clean and dry skillet before putting it away.


Allow your skillet to cool.


Place it in the sink under hot running water. Add a small amount of gentle dish soap if you like.


Scrub away food debris with a soft sponge or dish brush and rinse thoroughly. Avoid abrasive cleaners and scouring pads.


Dry your skillet immediately and completely.


Place your skillet back on low heat for a few minutes to be sure its dry.


Seasoning is a layer of polymerized (hardened) fat or oil that coats the surface of the iron to protect it and ensure non-stick cooking performance. Seasoning will come and go with regular use and is easily reapplied. We recommend using a cooking oil with a high smoke point, such as grapeseed or sunflower oil.


To be done regularly after you cook and clean.

Preheat your skillet on the stove over low heat for 5-10 minutes.

Wipe a thin coat of oil onto the cooking surface and heat for another 5-10 minutes, or until the oil looks dry.


To be done periodically, or anytime you see bare iron or rust.

Preheat the oven to 225 °F. Wash and dry your skillet completely. Place your skillet in the preheated oven for 10 minutes, then carefully remove.

With a cloth or paper towel, spread a thin coast of oil all over the skillet: inside, outside, handle, etc., then wipe off all excess. Place your skillet back in the oven, upside down. Increase the temperature to 475 °F for one hour. Turn off the oven and remove your skillet.

Repeat these steps to add additional layers of seasoning. We recommend 2-3 layers of seasoning on bare iron.