Care & seasoning.
Looking after your cookware.
Cast iron and carbon steel only get better with use. A few minutes of care after each cook is all it takes.
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01
Wash by hand.
Warm water and a stiff brush. Skip the dishwasher — it strips the seasoning you have built up.
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02
Dry it straight away.
Towel dry, then set it over a low flame for a minute until every trace of water has gone.
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03
Oil it lightly.
A few drops of a neutral oil, worked over the surface with a cloth. It should look satin, never wet.
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04
Store it dry.
Somewhere with air around it. If pans stack, slip a cloth between them.
Common questions.
Why has my pan gone patchy?
Seasoning builds unevenly at first. Keep cooking with a little fat and it will even out.
There is a spot of rust. Is it ruined?
Not at all. Scour the spot back to bare metal, wash, dry and re-oil it.
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