English
5
USING YOUR COOKWARE
• No seasoning is required before use.
The cast iron cookware has a porcelain
enamel coating that does not require
seasoning.
• Before use, hand wash with hot, soapy
water, rinse and dry thoroughly. No
further preparation is needed.
• Ideal for use on all types of cooktop
surfaces, including induction and outdoor
grilling.
• Always lift the cast iron cookware
when moving it from any type of cooktop
surface. Sliding the cookware may damage
the cooktop or base of the pan.
• For best results, use low to medium
heat on cooktop or outdoor grill. Allow
the pan to heat gradually for even and
efficient cooking. Use a high temperature
when searing or boiling.
• Cast iron cookware is not ideal for dry
cooking. Before heating, select a liquid,
oil, fat, or butter to cover at a minimum
the base of the pan.
• Match the pan base size with the cooktop
burner for cooking efficiency. Do not
allow gas flame to extend up the side
of the pan.
• Cast iron cookware is oven safe to 500°F
and is broiler safe.
• Use potholders or oven mitts when
handling hot cookware.
• Do not submerge a hot cast iron pan into
cold water or place a cold pan onto a hot
burner. This may cause thermal shock,
resulting in cracking or loss of enamel.
Cooking
• When cooking, use wood, plastic
or heat-resistant nylon tools to avoid
scratching the porcelain enamel coating.
Do not cut inside the cast iron cookware.
• Use a hot pad or trivet before placing
the hot cast iron cookware on an
unprotected surface.
Professional Cast Iron Cookware only:
• The lid of the Professional Cast Iron
Cookware also serves as a separate grill
pan and is ideal for indoor and outdoor
cooking.
• The same “Cooking” instructions apply
when using the professional grill pan
separately.
• Before each use, clean both sides with
hot, soapy water, rinse and dry thoroughly
to ensure any residue is removed.
• The porcelain enamel coating on the
grill pan can chip or crack if dropped
or banged on a hard surface.
• Allow the cooking surface of the grill pan
to reach a hot temperature before grilling
or searing. Sear lines from the ribbed grill
will not be produced if the pan surface is
too cool, or if the food is too wet.
• Add oil, fat, or butter after heating
the grill pan to avoid overheating and
smoking.
To Next Page
