Congratulations on your purchase or gift of refurbished cast iron cookware. With proper care it may nourish your family for many generations to come.

Our Seasoning
Your salvaged pan was stripped and scoured then patiently custom-seasoned with successive coatings of sunflower polymer. We use sunflower oil because of its combined high smoke point and low phase threshold.

Display at crackedpots Reuse Arts show at Edgefield, 2018

Cooking​

• Limit exposure to highly acidic foods. They’ll weaken the protective, non-stick finish
• To maintain a specific baking temperature (in camp ovens), distribute briquettes according to their manufacturer’s formula

Cleaning

• Scrape stubborn residue with a metal spatula
  • Limit soaking
• Put hot water in the pan, then return it to the burner and bring to a boil
  • Avoid temperature shock (don't hit a very hot pan with cold water)
  • If food residue is fat-soluble, add a bit of dish soap
• Rescrape and repeat if necessary
  • Wipe with disposable towels (optional)
  • A generous dash of coarse salt may be used as an abrasive or dry mop. Besides being edible, it can go safely into a drain or fire pit
  • A hunk of raw potato makes a terrific, organic scrubbie
• Force-dry over heat

Storage
Rust is the enemy. Dry thoroughly before storing.

• Oiling is not recommended generally, as the fat may rancidify, drip, or grow sticky. Spot application may be appropriate however, to protect bare metal against oxidation
• Keep lids ajar

Renewing the Finish
To restore the non-stick patina, wipe the surface with the thinnest possible layer of cooking oil, then bake just below the oil's smoke point until it’s no longer oily. Repeat. Repeat again.

Iron as Dietary Supplement
* Analysis by America's Test Kitchen showed cooking with well-seasoned cast iron yields negligible dietary benefit.