Item NO

PC2412

Dia

24x12.5X5.2cm

Material: Cast Iron

Coating: Pre-seasoned

MOQ: 500pcs

Certificate: BSCI,LFGB,FDA

Payment:LC sight or TT

Supply ability: 1000pcs/day

How to Use Preseasoned Cast Iron Cookware

(Surface Treatment:Vegetable Oil)

1.First Use

1)Prior to first use, rinse with hot water (do not use soap), and dry thoroughly.

2)Before cooking, apply vegetable oil to the cooking surface of your pan and pre-heat

the pan slowly (always start on low heat, increasing the temperature slowly).

TIP: Avoid cooking very cold food in the pan, as this can promote sticking.

2.Hot Pan

Handles will become very hot in the oven, and on the stovetop. Always use an oven mitt to prevent burns when removing pans from oven or stovetop.

3.Cleaning

1)After cooking, clean utensil with a stiff nylon brush and hot water. Using soap is not recommended, andharsh detergents should never be used. (Avoid putting a hot utensil into cold water. Thermal shock can occur causing the metal to warp or crack).

2)Towel dry immediately and apply a light coating of oil to the utensil while it is still warm.

3)Store in a cool, dry place.

4) NEVER wash in dishwasher.

TIP: Do not let your cast iron air dry, as this can promote rust.

4.Re-Seasoning

1)Wash the cookware with hot, soapy water and a stiff brush. (It is okay to use soap this time because you are preparing to re-season the cookware). Rinse and dry completely.

2)Apply a thin, even coating of MELTED solid vegetable shortening (or cooking oil of your choice) to the cookware (inside and out).

3)Place aluminum foil on the bottom rack of the oven to catch any dripping, then set oven temperature to 350-400 ° F.

4)Place cookware upside down on the top rack of the oven, and bake the cookware for at least one hour.

Material: Cast Iron

Coating: Pre-seasoned

MOQ: 500pcs

Certificate: BSCI,LFGB,FDA

Payment:LC sight or TT

Supply ability: 1000pcs/day

How to Use Preseasoned Cast Iron Cookware

(Surface Treatment:Vegetable Oil)

1.First Use

1)Prior to first use, rinse with hot water (do not use soap), and dry thoroughly.

2)Before cooking, apply vegetable oil to the cooking surface of your pan and pre-heat

the pan slowly (always start on low heat, increasing the temperature slowly).

TIP: Avoid cooking very cold food in the pan, as this can promote sticking.

2.Hot Pan

Handles will become very hot in the oven, and on the stovetop. Always use an oven mitt to prevent burns when removing pans from oven or stovetop.

3.Cleaning

1)After cooking, clean utensil with a stiff nylon brush and hot water. Using soap is not recommended, andharsh detergents should never be used. (Avoid putting a hot utensil into cold water. Thermal shock can occur causing the metal to warp or crack).

2)Towel dry immediately and apply a light coating of oil to the utensil while it is still warm.

3)Store in a cool, dry place.

4) NEVER wash in dishwasher.

TIP: Do not let your cast iron air dry, as this can promote rust.

4.Re-Seasoning

1)Wash the cookware with hot, soapy water and a stiff brush. (It is okay to use soap this time because you are preparing to re-season the cookware). Rinse and dry completely.

2)Apply a thin, even coating of MELTED solid vegetable shortening (or cooking oil of your choice) to the cookware (inside and out).

3)Place aluminum foil on the bottom rack of the oven to catch any dripping, then set oven temperature to 350-400 ° F.

4)Place cookware upside down on the top rack of the oven, and bake the cookware for at least one hour.

5)After the hour, turn the oven off and let the cookware cool in the oven.