Pre-Seasoned Cast Iron Skillet with Dual Pour Spouts

Cast Iron Maintenance Tips

1. The "Golden Rule" of Cleaning

• Wash by hand only: Never put cast iron in the dishwasher.
• Use minimal soap: While a drop of mild dish soap won't hurt, avoid harsh detergents or soaking the skillet in water, as this leads to rust.
• Scrub gently: Use a stiff nylon brush or a chainmail scrubber for stuck-on food. For stubborn bits, simmer a little water in the pan for 2 minutes to loosen them.

2. Dry Immediately (Crucial)

• Bone Dry: Water is the enemy of cast iron. After washing, dry it thoroughly with a lint-free cloth or paper towel.
• Stovetop Drying: To be 100% sure no moisture remains, place the clean skillet on low heat for 1–2 minutes until all water evaporates.

3. Re-Oiling After Every Use

• While the pan is still warm from the stovetop, apply a very thin layer of cooking oil (vegetable, flaxseed, or grapeseed oil work best).
• Use a paper towel to buff the oil into the surface until it looks dark and smooth, but not greasy or sticky.

4. Storage Pro-Tips

• Avoid Moisture: Store in a dry place.
• Stacking Protection: If you stack your pans, place a paper towel inside the skillet. This protects the seasoning from being scratched by other pans and absorbs any stray moisture in the air.

5. Dealing with Dual Pour Spouts

• When cleaning, pay extra attention to the pour spouts. Oils and fats tend to collect and harden there. Ensure they are wiped clean and re-oiled to prevent sticky buildup that can affect your pour later.

Quick Fix: If You See Rust

Don't panic! If a small rust spot appears, scrub it away with steel wool, wash, dry, and immediately apply a fresh layer of oil. Heat it on the stove to "set" the oil, and it's back to new.