If you cook with spun, cast or black iron pots and pans then re-seasoning should be an important part of taking care of your kitchenware. This natural and organic flax oil, from Netherton Foundry, is perfect for keeping your pots and pans easy to clean.
Don't miss our re-seasoning guide for help on how to do this.
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"Look after your pots and pans with this easy to use flax oil." Matthew{more about our friendly team}
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Pre-heat the cast, black or spun iron as this will reduce food sticking
Avoid cooking food that is very cold as this is more likely to stick.
Remember hot iron will retain heat for a long time.
Always pick up cast, black or spun iron by wooden handles (if fitted) and use oven gloves.
After cooking.Remove cooked food from pre-seasoned cast, black and spun iron bowls, lids, pans, cook and bakeware immediately after cooking and before the food cools.
Cold damp food will encourage the cookware to rust and you will need to re-season more often.
Seasoned iron-cookware is not suitable for storing wet or moist foods.
Do not store food in iron cookware in refrigerators or freezers.
Acidic Foods.Additional care is required when you cook recipes containing acidic foods
(eg: tomatoes, citrus juices and recipes containing vinegar or wine).
We suggest that you re-season before using these foods.
The high acidity of these foods may create superficial rust if they have insufficient seasoned coatings.
Don’t worry if you see any rust appearing after cooking using these types of ingredients. Follow the instructions for re-seasoning your product and it will soon be back to as good as new condition.
Cleaning pre-seasoned cast iron, black and spun iron.Never clean the cast, black or spun iron bowl, lid or pan in a dishwasher.
Don't place, when hot, into very cold water as this might cause it to crack or warp.
After use, clean the bowl with a stiff plastic brush and hot water. Do not use soap or detergent. Immediately dry with a towel.
If you find that some food has stuck, place in boiling water or boil water in it to soften stuck food.
Never allow the bowl, lid or pan to stand and air-dry as this will encourage rusting.
Storing cast, black and spun iron bowls, lids, pans, cook and bakeware.Store in a dry airy place.
Don't store with lids on, as this can trap moisture and encourage rust.
Your oven is a great place to store your iron cook and bakeware, just remember to remove it before turning on the oven.