F.A.T

WHY DO WE USE FLAXSEED OIL FOR SEASONING?

We tested over a dozen different oils and fats for best performance out of the box. Flaxseed oil, when done correctly, has always tested as the best oil for base layers. This due to several factors:

1. Polymerization: Flaxseed oil is a drying oil, which means it undergoes polymerization more readily than non-drying oils like grapeseed oil, another popular seasoning oil. This property allows it to form a durable, hard, and non-stick seasoning layer on cast iron.
2. Smoke point: Flaxseed oil has a lower smoke point (around 225°F or 107°C). While this may be a disadvantage for cooking, it's actually beneficial for the seasoning process. The lower smoke point allows the oil to polymerize at lower temperatures, creating a strong bond with the cast iron surface.
3. Fat composition: Flaxseed oil is high in alpha-linolenic acid (ALA), an omega-3 fatty acid, which is relatively stable compared to the polyunsaturated fats found in grapeseed oil and other popular seasoning oils. This stability can result in a more durable and long-lasting seasoning on your cast iron cookware.
4. Food safety: Flaxseed oil, when properly polymerized, forms a stable and safe surface for cooking. The polymerized layer reduces the risk of oxidation and the formation of harmful free radicals during cooking, ensuring a healthier cooking experience.

Our seasoned cast iron is seasoned at high temperatures and ready to cook. Here’s what we suggest:

- Hand wash and dry completely before first use.
- It is normal for food to stick to the surface of cast iron cookware during the first few uses. To prevent this, we suggest using a small amount of cooking oil or fat until the seasoning becomes strong and settled. You can use any edible fat, including vegetable oil, nut oil, lard, or butter.
- When cooking with cast iron, it is important to use the appropriate heat to avoid sticking. Cast iron retains heat very well, so we recommend using low to medium-low heat for most foods. Delicate foods like proteins are best cooked on low heat.
- To protect the seasoning, we also recommend avoiding acidic foods such as tomatoes, vinegar, and citrus fruits until the seasoning has had a chance to build up.
- If you want to give your cast iron cookware an extra layer of seasoning, some people choose to season it once or more before using it. This is not necessary if you take good care of your cookware, but it can help to create a thicker layer of seasoning faster. Ultimately, the decision is up to you.

While it may be exciting to start using your new cookware,
it is important to avoid common mistakes that can damage the seasoning and cause issues with your cooking.

To prevent these mistakes, we recommend:

- If you do make mistakes and cause rust or food to stick to the pan, don't worry – your cast iron cookware is forgiving and can be restored with proper care and maintenance. To learn more about re-seasoning your cookware, you can refer to the instructions provided with your packaging or on this website.

- Remember, as long as your cast iron cookware is not broken, it can always be salvaged and restored to its original condition.

- With proper care and attention, your cast iron cookware will provide you with many decades of reliable use.

We're working on it, and will soon launch. In the meantime, let us know what you prefer: Glass or Iron?

If your cast iron cookware has developed rust, it is important to take steps to remove the rust and re-season the cookware to restore it to its original condition.

To do this, you can refer to the care and maintenance instructions provided in the packaging, or on this site.

According to our lab tests, the best oil for setting in a nice, tough base of seasoning is flaxseed oil. For this reason, we use 100% flaxseed oil to season our pans before they make their way to your home.

But 100% flaxseed oil is not the best for daily maintenance as too many layers of flaxseed can cause peeling.

For daily maintenance, you can use filtered coconut oil, vegetable oil (rapeseed, canola, corn, etc.), Crisco or other edible fats.

Make sure to wipe off any excess oil with a natural cotton rag or towel (do not use polyester or other synthetics as it may melt onto your pan ).

Note that some oils will smoke more once you turn up the heat. Always research smoking points for oils you wish to use for seasoning, and prepare your kitchen for ventilation.

Our cast iron and handle inserts are proudly made in Medellin, Colombia – in the same neighborhood where our story started about 80 years ago after 16-year-old Raul Mejia decided to buy a small casting operation. We cast all of our iron in-house.

Our Flaxseed oil is made in Europe.

Our USA office is in Miami, FL.

We only use Kosher Certified Non-GMO Flaxseed oil.

VICTORIA LIMITED LIFETIME WARRANTY

Victoria warrants its authentic cookware to be free of craftsmanship defects for life from the date of purchase. Warranty does not cover damage due to misuse (including improper heating, use, alterations, cleaning, rust) or commercial use.

This warranty does not cover staining, discoloration, rust, scratching or other signs of wear and tear (such as the wear, neglect, or mistreatment of seasoning). If, upon inspection, Victoria determines that a product has a manufacturing defect, Victoria will repair or replace the product, at Victoria's option, without charge to the customer.
This warranty is limited to the original consumer with proof of purchase and is not transferable. If the product was not purchased new from an authorized dealer, distributor, or representative of the manufacturer, this warranty is null and void. Any warranty replacement will be shipped only to country of purchase.

To begin a warranty claim, please contact us using the contact form.

There is no need to register your product. Just make sure you keep a copy (email copy or cell phone photo is good enough) of your receipt if you need to file a warranty claim.

Contact us using our contact form to let us know what you need.