Monday, 23 July 2012

Cleaning Black Iron Cookware

Most black iron pans and cookware are protected by a clear, non-toxic oil which needs to be removed before the pan can be used properly.

The first step is to season your cookware with oil, this will form a natural film on the base of your pan. This natural film will improve and form over time and with regular use your pans will become practically non stick. With continued and regular use of these pans at a high temperature the oil and food being cooked will add to the layers, meaning your pan will actually get better with increased usage. At these higher cooking temperatures these layers formed pose absolutely no risk to those who will then consume food being cooked in these pans.

If your black iron pots or pans are not used for a period of time, they can occasionly go rusty. This however is no means the end of these pans lifespan! We recommend that you clean you pan thoroughly and make sure that you remove any rust with a scouring pad. After all the rust has been cleaned, re-season your pans and the process begins once more.

With regards cleaning your black iron pans after cooking, the cleaning process is actually quite simple but it is important that it is adhered to to ensure the longevity and improved cooking performance of your pans in the future. We recommend that you clean your pan in hot water using a small amound of washing up liquid. After washing you should hand dry your black iron cookware immediately ensuring that any dampness is sufficiently dried. You should then coat your pan with some oil, leaving it ready to be used again.

PLEASE NOTE - Under no circumstances should black iron cookware ever be cleaned in a dishwasher. This can cause irrepairable damage to the pans and may actually destroy the pans.

It is recommended that after each time you use any piece of black iron cookware that it is wiped clean with paper towels. This will help to ensure that the pan is completely dry which helps to prevent rusting forming on the pan. As discussed above, if rusting should form on the pan you will be required to thoroughly scour the pan, removing all traces of rust, and re-season. Over time and constant use, your pan should reform its protective layer and you should notice a vast improvement in the performance of your pan over a period of time.

You should never use a dry pan under any cirucmstances, always ensure that your pan has been seasoned and that oil has been added before cooking.

Providing you follow our simple set of instructions your black iron cookware should last you for many years to come!

Happy cooking!