Use & Care

Cast Iron Care

Cast iron lasts a lifetime (and then some!) with just a little love and care. Here’s how to keep yours in great shape:

Cleaning

  • Skip the soap (mostly): After cooking, rinse with warm water and use a soft brush or scrubber.
  • Stuck-on bits? Add a little water and simmer for a few minutes to loosen, then scrub gently.
  • Soap is okay occasionally if needed—just avoid soaking your pan or using harsh detergents.
  • Dry completely: Moisture is cast iron’s enemy! Dry right away with a towel, then warm it briefly on the stove to remove any remaining moisture.

Seasoning

  • Why season? Seasoning builds a natural, non-stick layer and protects against rust.
  • How to season:
    1. Rub a thin layer of cooking oil (flaxseed, canola, or vegetable oil work great) all over the surface.
    2. Wipe off any excess—less is more!
    3. Bake the pan upside down at 400°F (200°C) for about 1 hour.
    4. Let it cool in the oven.
  • Repeat a few times for a stronger, more durable coating.

Everyday Use Tips

  • Preheat slowly: Give your pan time to warm up for even cooking.
  • Use a bit of oil before adding food to help maintain the seasoning.
  • Avoid acidic foods (like tomatoes or vinegar) in the first few uses—they can wear down new seasoning.
  • Never store food in your cast iron—it can cause rust and off-flavors.

Long-Term Care

  • If you notice rust spots, don’t panic! Scrub with steel wool, rinse, dry, and re-season.
  • Store your pan in a dry place with the lid off (or a paper towel between lid and pan) to prevent moisture buildup.
  • The more you use it, the better it gets—cast iron improves with every meal.

Aluminum Cookware Product Care

Caring for Your Aluminum Cookware

With a little care, your aluminum cookware will stay shiny, cook evenly, and last for years. Here’s how to keep it looking and performing its best:

Cleaning

  • Cool before washing: Let your pan cool down before adding water to prevent warping.
  • Hand wash recommended: Warm, soapy water and a soft sponge do the trick. Avoid steel wool or abrasive pads that can scratch the surface.
  • Avoid harsh cleaners: Skip bleach or oven cleaners—they can damage the finish.
  • Dishwasher use: If your cookware is labeled dishwasher safe, occasional dishwasher use is fine, but frequent washing may dull the finish.

Maintaining the Finish

  • Anodized aluminum: Use non-abrasive cleaners to protect the surface. Don’t use metal utensils—they can leave marks.
  • Polished or bare aluminum: To keep it bright, occasionally rub with a paste of baking soda and water, then rinse and dry well.
  • Discoloration fix: If your pan turns dark or cloudy, simmer a mix of 1 part vinegar to 3 parts water for 10 minutes, rinse, and dry.

Cooking Tips

  • Use low to medium heat: Aluminum heats up quickly—high heat can cause food to stick or discolor the pan.
  • Preheat with oil or butter: Helps prevent sticking and keeps flavors consistent.
  • Avoid cooking highly acidic foods (like tomato sauce or citrus) in bare aluminum for long periods—it can react and alter flavor.
  • Use wooden, silicone, or plastic utensils to protect the cooking surface.

Storage

  • Dry completely before storing to prevent oxidation or pitting.
  • Stack pans carefully or use pan protectors to avoid scratches.