Use & Care

CAST IRON TIPS NEVER clean in dishwasher. Follow cleaning instructions before first use. For best performance, always pre-heat your Victoria cast iron before using on low to medium heat. For searing, allow your iron to heat for 4 to 5 minutes. Thermal shock can warp iron. Do not expose your iron to intense thermal changes such as putting it under cold water while still hot from cooking or getting a very cold pan hot too quickly. All temp changes should be slow and steady. Use mostly low to medium heat. High heat can cause smoke and food to stick. Delicate...

HOW TO RESTORE CAST IRON If there is rust or gunk that won’t come off with a stiff brush or a scraper, scrub the whole affected area with a steel wool sponge until you see no more rusty or sticky spots. You can spray a white vinegar-water solution to help with the rust removal. Once there is no more visible rust or stickies, wash and scrub with soap & hot water. Use a towel to dry thoroughly (important!) Place on hot stove to completely evaporate any excess moisture. Rub a thin layer of oil all over the cookware, inside &...

CLEANING CAST IRON FOR EVERYDAY USE Allow cookware to cool enough to handle, but still warm. Hand wash with hot water & mild dish soap. Mild dish soap will not damage your seasoning. You can also use coarse salt, a plastic spatula or scraper, or chainmail to clean stuck-on foods. Do not use steel wool sponges or other abrasive methods unless you want to remove seasoning too. If cookware has completely cooled, and there are some stickies, you can simmer water on low-medium heat for 2 minutes and then scrape when cool enough to touch. Use a lint-free towel to...

BEFORE FIRST USE Hand wash with mild dish soap and warm water. Dry completely using a lint-free towel, never air dry. Some foods may stick the first few times of use. Use a little extra cooking oil or fat until the seasoning is strong and settled. Vegetable oils, nut oils, lard, butter – all cooking and edible fats are usable on cast iron. Try to avoid acidic foods (tomato, vinegar, citrus, etc.) until you get some nice coats of seasoning going. Some people choose to do a few extra rounds of home-made seasoning before they start cooking. It is not...