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CAST IRON TIPS
Never use a dishwasher.
Always preheat on low to medium heat. For searing, preheat 4–5 minutes.
Avoid sudden temperature changes.
Use mostly low to medium heat. High heat may cause sticking or smoke.
Handles get hot—use mitts or trivets.
Safe utensils: wood, bamboo, nylon, or metal (no knives).
Cooking oils: palm, flaxseed, coconut, canola, Crisco, etc.
Dark residue after drying is normal—wipe with a cloth; it fades with use.
Avoid acidic foods until seasoning is well built.
Works on all stovetops, including induction. Do not slide on glass or ceramic surfaces.
Not microwave-safe.
Some sticking is normal at first—use extra oil.
Slight cosmetic imperfections are natural and do not affect performance.
