Manual

because thermal shock damage may occur. Use a sponge or a so
cloth to remove any remaining food particles. Do not use soap, steel
wool or other metal pads that can scratch the surface.
Stubborn stains can be removed using a non-metallic scouring pad
and coarse salt. Rinse thoroughly and dry immediately. For best
results, set the clean pan on a low burner until completely dry, and
then rub lightly with the barest lm of cooking oil before putting it
away. Scrub pan edges gently to clean if there is any discoloration or
residue. Cover knobs may become loose over a period of time. We
recommend checking them occasionally and tightening knobs as
needed. IMPORTANT: Make sure to re-season the cookware once
clean and dry to prepare for the next use.
Re-Seasoning
Aer thoroughly washing and drying the cookware, coat the vessel
and lid (if applicable) with vegetable oil or shortening using a cloth
or pastry brush. Remove excess oil/shortening aer vessel is fully
coated to prevent a sticky residue from forming. en place the
cookware in a preheated oven at 175˚C/350˚F for one hour. Aer
one hour TURN OFF OVEN AND ALLOW COOKWARE TO
COOL GRADUALLY.
Storage
Do not store pans when they are still damp, and always store
carefully in a dry cupboard area. Avoid stacking and overcrowding
when storing cookware to prevent scratching and chipping of cast
iron surface. If your cookware includes a lid, store separately to
allow for air circulation.