Give your cast iron cookware a lifetime of use. If you do nothing else…

Seasoning - It Isn’t Salt & Pepper

“Seasoning” is vegetable oil baked onto iron at high temperature—not a chemical non-stick coating. It helps create cast iron’s natural, easy-release surface.
The more you cook, the better it gets. And because seasoning can be built, maintained, and refreshed, cast iron cookware can last for decades—often much longer—with proper care. Chemical non-stick coatings can’t be repaired once damaged, which can limit a pan’s lifespan.

Let’s Cook!

• On glass or ceramic cooktops, lift cookware—don’t slide it.
• Our cookware is high-heat capable and compatible with metal, wood, or high-temp silicone utensils.
• Some foods may stick to new cookware (especially eggs). Use a little extra oil or butter until the seasoning is built up.
• Acidic foods like tomatoes, beans, and certain sauces can weaken seasoning; avoid them until the seasoning is well established.
• Cast Iron rarely needs to go above medium heat setting, when properly pre-heated. For the times when you do cook at higher temperatures, bring the pan to temperature gradually and add oil just before adding food to prevent sticking.
• Handles get hot—use mitts.
• Use trivets to protect countertops from hot cookware.

To Soap or not to Soap...

Rust?! Don’t Panic, it’s not Broken

Cast iron can rust if the seasoning is worn or moisture is left on the surface. The good news: it’s easy to fix. Scrub off the rust, rinse, dry immediately, and rub on a light coat of vegetable oil.

If rust keeps coming back, remove it thoroughly and follow our re-seasoning instructions to rebuild the protective layer.

Built for everyday cooking—just hand wash, dry fast, & keep it lightly oiled!