On arrival
Your pan will arrive pre-seasoned, which means you can start cooking on it straight away. Give the pan a quick rinse with warm water (no soap!) and a wipe with a damp cloth then dry it immediately with a tea towel.
You’re now good to go. Fire up the hob, oven or barbecue and get cooking!
Cooking
If cooking on a hob, make sure the hob ring is a suitable size to the pan base. Add a dash of cooking oil and spread it evenly over the cooking surface of the pan, then bring it up to your desired temperature gradually. Wrought iron is highly conductive (heats up quickly), so you may need a lower heat setting/temperature than you are used to.
In contrast to pans with synthetic non-stick coatings, you can use any utensil with our cookware – including metal.
Cleaning
Cooking debris is best removed straight after cooking, while still warm. Clean your pans with hot water and a soft sponge. Avoid detergents or scrubbers, and never place in a dishwasher. Dry well before storing to prevent any rust from forming. You may also want to add a thin layer of cooking oil with a paper towel.
Don’t worry if, over time, the colour of your pans becomes less uniformly black. They have been built for performance over multiple lifetimes – uneven colour is just a sign they’re being well used.
