Cast iron needs to be seasoned over time. We recommend washing with minimal soap and water and dry well then lightly oil the pan before storing.  For stubborn, stuck-on bits, scrub with a slurry of equal parts coarse salt and neutral oil. Not dishwas

Cast iron needs to be seasoned over time. &#xA0;We recommend washing with minimal soap and water and dry well then lightly oil the pan before storing. &#xA0;For stubborn, stuck-on bits, scrub with a slurry of equal parts coarse salt and neutral oil. &#xA0;<ul><li>Seasoning of pans is a process by which metal is heated up enough that the oil on the pan oxidizes (burns) onto the surface of the pan.&#xA0;</li><li>If you do this repeatedly over time you build up a nonstick surface. But, when scrubbed that oxidized material will come off - and because it&apos;s black, it will come off black.&#xA0;</li><li>Once it comes off, the pan will become more prone to food sticking when cooking.&#xA0;</li><li>The more you scrub, the more it will stick. You should always thoroughly re-season a pan after scrubbing it.&#xA0;</li><li>Drying it and rubbing with oil will prevent rust, but this is not re-seasoning the pan. In order to do that you need to dry the pan, rub with oil, then heat the pan until it begins to smoke. Then cool it down. The more times you repeat this process, the more seasoning you will build up on the pan.</li></ul>Not dishwasher-safe.&#xA0;<div data-block="true" data-editor="3tou4" data-offset-key="ef9v1-0-0" id="isPasted"><div data-offset-key="ef9v1-0-0">We would recommend watching this video:<a href="https://www.177milkstreet.com/2017/05/how-to-restore-a-cast-iron-pan" rel="noopener noreferrer" style=" text-decoration: none !important;" target="_blank"><iframe width="100%" src="https://www.youtube.com/embed/3fe-Ophp7a4?&amp;t=85s&amp;wmode=opaque&amp;rel=0" frameborder="0" allowfullscreen class="fr-draggable"></iframe></a></div> </div>

How do I care for my cast iron pan?

It is not unusual for cast iron pans to have small finishing blemishes after they are oiled during production. As the pan dries, areas may appear to be a different color or show light spots where the pan was not fully covered with the finish. These v

It is not unusual for cast iron pans to have small finishing blemishes after they are oiled during production. As the pan dries, areas may appear to be a different color or show light spots where the pan was not fully covered with the finish. These variations in appearance should not affect the cooking performance, and after the pan is seasoned with oil, these blemishes will begin to blend into the surface and become less noticeable with the use of the pan.If you encounter any issues with your pan going forward, such as the appearance of rust or concerns over a powdery black residue, please reach out to our customer service team for assistance. In the case of rust, cleaning the pan with light soap and water, then applying oil should resolve the issue. Keep in our pan that you may encounter patina development over time, which is a normal aspect of using cast iron cookware.If the appearance of these blemishes is significant, and you feel it affects the quality of your cooking experience, you may consider reaching out for further support and instructions. However, we encourage you to enjoy your pan as these imperfections typically diminish with regular use and seasoning of cast iron cookware.

What should I do if my cast iron pan has finishing blemishes or discoloration?

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