Cast iron is highly valued for its superior heat retention and even heat distribution once preheated. It can withstand extremely high temperatures, is durable enough to last for generations, and, when properly seasoned, provides a natural, chemical-free non-stick cooking surface.
Cast iron is highly valued for its superior heat retention and even heat distribution once preheated. It can withstand extremely high temperatures, is durable enough to last for generations, and, when properly seasoned, provides a natural, chemical-free non-stick cooking surface.
Absolutely, yes! All COAL Cast Iron cookware is pre-seasoned with a layer of cooking oil, making it ready to use right out of the box. However, we recommend washing, drying, and applying an initial layer of seasoning yourself to further protect the pan and enhance its performance.
Cast iron is highly versatile. It can be used on any heat source, including:
Gas and electric stovetops
Induction cooktops
In the oven
On the grill
Over an open fire or hot coals
Seasoning is a layer of polymerized (baked-on) oil that is chemically bonded to the surface of the cast iron. This layer creates a protective barrier that prevents rust and gives the cookware its natural, non-stick properties. Every time you cook with oil or fat, you are strengthening this layer.
Q: How do I re-season my cast iron cookware? A: Follow these steps to apply a fresh layer of seasoning:
Clean: Wash the pan with warm water and mild soap (only if necessary) or scrub with coarse salt and water.
Dry: Dry the pan completely. Place it on a hot stove burner for a few minutes until all moisture evaporates.
Oil: Apply a very thin, even coat of a high smoke point cooking oil (like vegetable, canola, or flaxseed oil) to the entire surface (inside and out). Use a paper towel to wipe off all excess oil until the pan looks matte, not greasy.
roper cleaning is key to maintaining your seasoning:
Scrape/Rinse: While the pan is still warm (not scorching hot), scrape off any food residue using a plastic scraper or stiff nylon brush. Rinse with hot water.
Wash: Use warm water and scrub with a brush. Mild dish soap can be used sparingly for deep cleaning without harming a well-established seasoning, but many chefs prefer to avoid it.
Dry Immediately: This is the most important step. Towel-dry the pan completely, and then place it on a stove burner over medium heat for 1–2 minutes to ensure all moisture is removed.
Oil: Once dry, apply a final, very thin coat of cooking oil to the entire surface before storing.
Never place cast iron in the dishwasher or allow it to soak in water, as this will quickly strip the seasoning and cause rust. While a small amount of mild soap is generally fine on a fully seasoned pan, it's best to stick to hot water and a brush/scraper for daily cleaning.
Don't worry! Rust is fixable.
Remove Rust: Use a steel wool pad or an abrasive scrub brush to scour off all the rust.
Clean Thoroughly: Wash the pan with warm, soapy water (this is one of the few times soap is definitely recommended).
Re-season: Dry the pan immediately and follow the full re-seasoning instructions above (steps 3–5) to protect the bare metal.
NOT A SINGLE PERCENTAGE. COAL Cast iron cookware is made from 100% iron and does not contain any PTFE, PFOA, or other synthetic chemicals found in traditional non-stick coatings. Its non-stick properties come purely from the natural oil seasoning.
es, you can. While highly acidic foods (like tomato sauce or vinegar) can sometimes strip the seasoning on a brand-new pan, they pose little risk to a piece of COAL Cast Iron that has a well-established, black, and slick seasoning built up from regular use.