Cast iron skillets are ideal for several cooking aspects. They can be used for frying meats, sautéing and vegetables. They can go from stovetop to oven without the pan degrading. Cast iron skillets can withstand extremely high temperatures without degrading making it useful for a wider variety of applications. Use outdoors also on a camp fire or barbecue.
1, This product is cast iron, no anti-rust layer, so it needs to be opened before use. Black swarf may fall off when you start using it. Only the carbonized vegetable oil layer falls off, don’t care.
2, cast iron cookware is made by sand mould. Each pot body is a separate sand . After the hand is polished and trimmed, the inner and outer walls of the pot are not polished, so the surface will not be like stainless steel cookware or fine iron pot. Smooth, the surface will be smoother and brighter as the use time increases.
3. Shallow pits, sand holes and bulges on the surface of cast products are normal phenomena and cannot be avoided. They are not quality problems.
4. Before use, clean the pot with boiling water. The pot may leave a small amount of material at the factory. You need to boil water for 10 minutes before use. Wash it in the steamer and dry it.
Rubbing with an unsaturated cooking fat, such as canola, vegetable, or corn oil, then place on a high heat or in oven until slightly smoking. It is recommended the maintenance is performed as soon as possible after cooking, this includes any cast iron cookware that comes with lids.
Please allow slight dimension difference due to different manual measurement.
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