Care
Seasoning and care
Cast iron asks for a minute after each cook. In return the surface gets better every time you use it.
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Care
Cast iron asks for a minute after each cook. In return the surface gets better every time you use it.
After every cook
01
Hot water and the brush while the pan is still warm. A drop of washing-up liquid is fine.
02
A minute on low heat drives off every drop of water. Do not leave it to air dry.
03
A few drops of rapeseed oil, rubbed in with kitchen paper. Buff off the extra.
Top it up
A dry patch or a matte surface is a sign that the oil has thinned.
A teaspoon of rapeseed oil over the whole surface, then wipe it back as if removing it.
An hour at 240°C with a tray underneath to catch any drips.
Let the pan cool between coats. A thin, even film beats a thick one.
Scrub the spots with the chainmail or fine steel wool, rinse, dry on the hob and oil it. Then bake it upside down at 240°C for an hour. Most rust is surface deep.
Dos and do nots
