Care and Safety Information

Hot Tip!

The ultra-polished surface of your skillet will gradually develop an almost non-stick quality with use. However, it may take a few cooking sessions for this effect to become noticeable. For the first few uses, we recommend using slightly more oil than usual. As the seasoning builds up, you can gradually reduce the oil to your preferred level.

The Unique Golden Hue of Your Pan
The stunning golden colour of your pan isn’t the result of a synthetic coating but a natural outcome of a slower and lower curing process compared to traditional black cast iron. Any variations in the golden hue will naturally even out with use. Over time, this golden shade will deepen, reflecting your cooking habits. Cooking at very high temperatures may accelerate this darkening process, which is entirely natural and nothing to worry about.

Safety Testing

Our skillets have been thoroughly safety tested to comply with the US California Proposition 65 Act and FDA Compliance Policy Guides, ensuring they are phthalate and lead-free. Full safety reports are available here (25cm Skillet) and here (30cm Skillet). 

How to Maintain your Pre-Seasoned Cast Iron Skillet

Your skillet is pre-seasoned so you can just go ahead and use it immediately but a little extra seasoning won't hurt...

First Use/Seasoning Instructions:

  1. Wash your pan with warm water (no soap) and a soft brush or sponge.
  2. Dry thoroughly with a towel or gently heat over low heat—don’t air dry, as moisture can cause rust.
  3.  Apply a very thin layer of oil or fat (like vegetable oil or shortening) to the entire surface—inside, outside, and handle.

  4. Heat the pan:

    • Stovetop: Warm over low heat for 2–3 minutes.

    • Oven (recommended): Place upside down in an oven at 350–400°F (175–200°C) for about 1 hour. Put a tray or foil underneath to catch any drips.

  5. Cool completely, then wipe off any excess oil with a clean paper towel.

This process bonds the oil to the surface through heat, creating a smooth, protective layer that will gradually build into a naturally nonstick finish.

Cleaning and Care Tips:

  • Let your pan cool naturally before washing - sudden temperature changes (like rinsing a hot pan with cold water or putting it in the fridge) can cause the metal to crack.

  •  

    Clean with warm water and a non-abrasive tool such as a wooden, plastic, nylon, or sponge brush (we like a strong nylon brush). Avoid dishwashing liquid, as it can harm the natural seasoning layer. Skip metal scouring pads too—they’re too harsh for the polished surface.

  •  

    After drying, you can apply a light layer of cooking oil to maintain the seasoning and prevent rust. If you are using your pan every few days you can skip the oil. Store your skillet in a dry place to keep it in top condition.