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Cast Iron Cookware

Cast Iron Pans or Skillets

Wash the item imediately after use, when hot or warm in warm water by hand with a stiff brush. Do not leave in water or in sink as it may start the rust process. Neither should you put in the dishwadher or use wire wool/scourers as this may remove the pans 'seasoning'.

If the skillet is well seasoned from years of use, a small amount of mild soap may be used without doing much damage – just be sure to rinse it well and oil it after drying.

To remove stuck-on food, scrub the pan with a paste of Kosher salt and water. Stubborn residue may be loosened by pouring over boiling water.

Thoroughly towel dry or dry on the stove at a low heat.

Using a paper towel apply a light coat of vegetable to the inside surface and store in a dry place.

For Rusty Cast Iron Pans

Remove rust using steel wool or by rubbing it with half a raw potato and a sprinkle of baking soda. You may need to re-season the pan.

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