- Your cookware is right at home on or in any heat source, indoors or out, except the microwave.
- All new cookware should be rinsed and dried promptly before your first use.
- Lodge cookware is already seasoned, so you are ready to start cooking.
- Use any utensils you like, even metal. There is no chemical coating to damage.
- Always lift cookware on smooth-top stoves. Sliding anything can scratch the surface.
- Our handles can get hot, so protect your hands by using a handle holder.
- Cast iron performs best when heated and cooled gradually, so give it a few minutes to pre-heat.
- Cast iron has superior heat retention, so use a lower heat setting to prevent food from sticking.
Clean Up Time
- Wash cast iron by hand with a nylon bristle scrub brush. If needed, use a pan scraper for stuck on bits.
- For extra sticky situations, simmer a little water for 1 minute, then use the scraper after cooled.
- Dry promptly and thoroughly with a lint-free cloth or paper towel.
- Rub with a very light layer of cooking oil or our Seasoning Spray, preferably while the cookware is still warm.
- Hang or store cookware in a dry place.
Occasionally, you may notice some dark residue on your towel when cleaning. This is perfectly safe-it’s just the seasoning reacting to foods that may be slightly acidic or alkaline. It will disappear with regular use and care. Soap isn’t necessary, but if you like, a little mild detergent is fine. Promise.
- Seasoning is simply oil baked onto the iron, giving it a natural, easy-release finish.
- Lodge pre-seasons all of its cookware with soy vegetable oil and nothing else.
- Any food-safe cooking oil/shortening will work for maintaining your cookware. We recommend vegetable oil
- or canola oil, like our Seasoning Spray.
- Seasoning is an ongoing process that improves the more you cook.
- With some foods, new cookware might require a little extra oil or butter the first few uses.
- Acidic or alkaline foods like tomatoes and some beans should only be cooked once seasoning is well-established.
- Dishwashers, metal scouring pads, and harsh detergents will harm the seasoning.
- Rust happens, and it is easy to fix. Just follow these directions.