Cast iron bowls, set of 3 on mustard background

Cast Iron Care

There’s a reason everyone loves cast iron. It gets hot + stays hot, it conducts heat evenly for excellent browning, + it makes for easy transfers from stovetop to oven to tabletop. A well seasoned cast iron will be your best friend for life + (hopefully) it will even meet your grandchildren. If you needed a sign to try out cast iron cookware: this is it.

WHY SHOULD I SEASON MY NEW CAST IRON AND HOW?

This helps create a natural, non-stick surface. First, scrub well with warm soapy water. You should only use soap the first time you wash your cast iron. Dry thoroughly.Spread a thin layer of vegetable shortening, lard, or bacon grease over the surface. We wouldn’t recommend vegetable oil for this. We love to use Netherton Foundry’s Cast Iron Oil, made from flax grown in the UK. Heat your oven to 375 degrees and place your cast iron upside down on a middle rack. Bake for 1 hour, then let cool completely in the oven. If you love your cast iron, do this regularly and your cast iron will love you back.

HOW DO I CLEAN CAST IRON?

For ongoing care, hand wash with hot water (no soap!) and use a stiff non-metal brush or sponge to remove any residue. The Natural Brush by Iris Hantverk and our own Lurex Sponges all do a great job with this. We know you know but just in case, we have to say it: don’t put your cast iron in the dishwasher. Dry right away, all the way. This prevents rust. We like to stick it on the stovetop to quickly evaporate water.