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Shipping Note: Eligible for shipping to all 50 states
Warranty: 90 Days Lodge
Use Instructions
- Rinse with hot water (do not use soap), and dry thoroughly.
- Before cooking, apply vegetable oil to the cooking surface of your pan and pre-heat the pan slowly (always start on low heat, increasing the temperature slowly).
- Once the utensil is properly pre-heated, you are ready to cook.
- TIP: Avoid cooking very cold food in the pan, as this can promote sticking.
- PLEASE REMEMBER: Handles will become very hot in the oven, and on the stovetop. Always use an oven mitt to prevent burns when removing pans from oven or stovetop.
Cleaning Instructions
- After cooking, clean utensil with a stiff nylon brush and hot water. Using soap is not recommended, and harsh detergents should never be used. (Avoid putting a hot utensil into cold water. Thermal shock can occur causing the metal to warp or crack).
- Towel dry immediately and apply a light coating of oil to the utensil while it is still warm. Do not let your cast iron air dry, as this can promote rust.
- Store in a cool, dry place. If you have a cover, or lid, for your utensil, place a folded paper towel in between lid and utensil allowing air to circulate. This prevents moisture from collecting inside the utensil, which can cause rust.
- NEVER wash in dishwasher.
Re-Seasoning Instructions (If food sticks to the surface, or you notice a dull, gray color, follow this process)
- Wash the cookware with hot, soapy water and a stiff brush. (It is okay to use soap this time because you are preparing to re-season the cookware).
- Rinse and dry completely.
- Apply a thin, even coating of MELTED solid vegetable shortening (or cooking oil of your choice) to the cookware (inside and out).
- Place aluminum foil on the bottom rack of the oven to catch any dripping.
- Set oven temperature to 350 – 400 degrees F.
- Place cookware upside down on the top rack of the oven.
- Bake the cookware for at least one hour. After the hour, turn the oven off and let the cookware cool in the oven.
- Store the cookware uncovered, in a dry place when cooled.
In the Box:
Use Instructions
- Rinse with hot water (do not use soap), and dry thoroughly.
- Before cooking, apply vegetable oil to the cooking surface of your pan and pre-heat the pan slowly (always start on low heat, increasing the temperature slowly).
- Once the utensil is properly pre-heated, you are ready to cook.
- TIP: Avoid cooking very cold food in the pan, as this can promote sticking.
- PLEASE REMEMBER: Handles will become very hot in the oven, and on the stovetop. Always use an oven mitt to prevent burns when removing pans from oven or stovetop.
Cleaning Instructions
- After cooking, clean utensil with a stiff nylon brush and hot water. Using soap is not recommended, and harsh detergents should never be used. (Avoid putting a hot utensil into cold water. Thermal shock can occur causing the metal to warp or crack).
- Towel dry immediately and apply a light coating of oil to the utensil while it is still warm. Do not let your cast iron air dry, as this can promote rust.
- Store in a cool, dry place. If you have a cover, or lid, for your utensil, place a folded paper towel in between lid and utensil allowing air to circulate. This prevents moisture from collecting inside the utensil, which can cause rust.
- NEVER wash in dishwasher.
Re-Seasoning Instructions (If food sticks to the surface, or you notice a dull, gray color, follow this process)
- Wash the cookware with hot, soapy water and a stiff brush. (It is okay to use soap this time because you are preparing to re-season the cookware).
- Rinse and dry completely.
- Apply a thin, even coating of MELTED solid vegetable shortening (or cooking oil of your choice) to the cookware (inside and out).
- Place aluminum foil on the bottom rack of the oven to catch any dripping.
- Set oven temperature to 350 – 400 degrees F.
- Place cookware upside down on the top rack of the oven.
- Bake the cookware for at least one hour. After the hour, turn the oven off and let the cookware cool in the oven.
- Store the cookware uncovered, in a dry place when cooled.
In the Box:
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