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Bare Cast Iron

HOW TO SEASON AND MAINTAIN YOUR CAST IRON COOKWARE

Radiance Cookware prides itself as one of the best brands of cookware in the market in terms of quality and durability. Your cast iron cookware comes pre-seasoned. However, the vegetable oil coating is minimal and mainly applied to prevent rust while the cookware waits on the shelves to be sold. Before use, it is advisable to re-season to ensure that the cookware remains non-stick and rust-free. 

TO SEASON

  1. Remove packaging
  2. Wash the cookware (in, out and handle) with mild soap and warm water.
  3. Dry thoroughly with a paper towel or dishcloth. 
  4. You can also dry on the stove top to ensure it is bone dry.
  5. Apply a thin layer of vegetable oil or shortening to the cookware (in, out and handle). Rub it in till it no longer looks glossy. Wipe off excess oil with a paper towel or dishcloth.  (Applying too much vegetable oil forms pools and leaves hardened droplets of polymerized oil all over the cookware).
  6. Bake the cookware in the oven upside down at 250C for at least 45 minutes- 1 hour. Allow it cool in the oven. 
  7. If there is no oven, heat up the cookware on the stove top until it is really hot (1-2 minutes), leave to cool.
  8. Use for cooking or store in a dry airy place.
  9. Keep cookware dry and oiled at all times to prevent rusting. After cooking, wash, dry, oil and heat on stove top to consolidate more layers of fat. 

TO CLEAN AFTER COOKING.

Cleaning your cookware after use should be based on how soiled it is. 

  1. JUST OIL (lightly soiled cookware e.g. sunny side up eggs  or pancakes)- Pour some oil into warm cookware and use a paper towel or rag to wipe out food pieces and rub until clean. Wipe off excess oil, then heat on stove top for 1 minute. Store in a dry place.
  2. COURSE SALT OR OTHER ABRASIVE AGENT (A bit more soiled with some food stuck to cookware)- Sprinkle an abrasive agent such as coarse sea salt, kosher salt or cornmeal to the cookware. You can heat up cookware with salt on the stove top for a few minutes if food bits are excessive. Scrub cookware with paper towel or dishcloth, scrape food pieces into trash until clean. Apply some oil and rub until clean. Wipe off excess oil, then heat on stove top for 1 minute. Store in a dry place.
  3. HOT WATER AND STEEL WOOL/ IRON SPONGE (heavily soiled with food really stuck to cookware) – After cooking, let your cookware cool a little. (Please do not put your screaming hot cast iron cookware into cold water, It could crack). While the cookware is still warm; run some hot water and scrape out gunk using a wooden spoon, then scrub with a sponge. If food is really stuck, then let the cookware soak for a few minutes (do not let cast iron sit in water for long, it will rust). Scrub off again, then rinse and bone dry on the stove top. Apply oil, wipe off excess, then heat on stove top for 1 minute. Store in a dry place.
  4. HOT WATER, SOAP AND STEEL WOOL/ IRON SPONGE/ BRUSH– (heavily soiled, food really stuck to cookware and smelly e.g. fish or cookware with rust)- While cookware is warm, apply a mild dishwashing soap, scrub with a steel woo, iron sponge or brush. If food is really stuck, allow cookware soak in hot soapy water for a minute. Scrub well and rinse in warm water. (Please do not let soapy water sit in the pan for more than 1 minute to prevent rusting). Rinse thoroughly, then bone dry on the stove top.  Apply oil, wipe off excess, then heat on stove top for 1 minute. Store in a dry place.

IMPORTANT INFORMATION 

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