HOW TO CLEAN CAJUN CLASSIC CAST IRON COOKWARWE:
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Wash your cast Iron in warm/hot water immediately after use.
Due to concerns over bacteria, we recommended washing with soapy water - though there are many Cast Iron users who feel it’s best to stick to water only.
Whichever route you choose, be sure not to scrub too vigorously, and take care not to submerge the pan In water, as this could cause damage to the seasoning on the pan.
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Dry your cookware completely. Cast iron will rust if it isn’t dried immediately after washing.
Start by towel drying your cookware.
Then, place it on the stove over low heat for a minute or two to pull out any remaining moisture.
If desired, lightly coat the inside of the pan with oil, and heat for a minute or two longer. This will help to restore any seasoning that might have been lost during washing.
- Store. Many cast iron users also recommend placing a paper towel inside the cookware to absorb any additional moisture that may be present ~ either in the pan or in the surrounding environment.
CAST IRON MAINTENANCE TIPS
- Cook over low heat, to avoid damage to the pan
- Use plastic or wooden cooking utensils to prevent scratching
- Remove acidic foods from your pans immediately after cooking, and wash promptly to prevent damage to the seasoning .
- Do not store foods in Cast Iron, as this can break down the seasoning
- Never submerge Cast Iron in water .
- Never put cold water in a hot pan; this can cause the pan to crack or warp .
- Do NOT wash Cast Iron in the dishwasher; hand wash ONLY
- Do NOT use in the microwave oven
