COAL Cookware

1. Seasoning:

• Before first use, you need to season your cast iron cookware. This involves applying a thin layer of oil (vegetable oil or flaxseed oil works well) to the surface and baking it in the oven at a high temperature (around 450°F or 230°C) for an hour. This creates a non-stick surface and protects the cast iron from rusting. Repeat the seasoning process as needed over time.

2. Cooking:

• Cast iron is excellent for high-heat cooking, such as frying, sautéing, and baking. It retains heat well and distributes it evenly. For stovetop cooking, heat the pan gradually over medium heat, and avoid sudden temperature changes, such as placing a hot pan in cold water. Cast iron pans are ideal for searing meats, cooking cornbread, and baking pizza or bread.

3. Cleaning:

• After cooking, let the cast iron cool before cleaning it. Avoid using soap, as it can strip the seasoning. Instead, use hot water and a stiff brush or sponge to clean the pan. For stubborn food residues, you can scrub with coarse salt and a little water to help loosen the particles. Dry the cookware immediately with a towel or by placing it on low heat to ensure it doesn’t rust.

4. Preventing Rust:

• After cleaning and drying, apply a light coat of oil to the surface to maintain the seasoning and prevent rust. Store your cast iron in a dry place and avoid leaving it in a damp environment. If your cast iron does rust, scrub off the rust and re-season the cookware.

5. Cooking with Acidic Foods:

• Avoid cooking highly acidic foods, such as tomatoes, in a newly seasoned pan, as it may break down the seasoning. Older cast iron that’s well-seasoned can handle these foods.

6. Storage:

• Store cast iron cookware in a dry location. Place a paper towel or cloth inside the cookware to absorb any moisture and help preserve the seasoning.

By following these usage and care instructions, you can maintain the longevity of your cast iron cookware and continue to enjoy its excellent cooking properties.