Cast Iron
Cast iron cookware is a staple for those who are experienced or inexperienced in the kitchen.
The cookware is highly praised because of their durability and their ability to retain heat. Cast iron products are also desired for their non-stick quality when seasoned properly.
How to Clean Cast Iron Wok
How to Season Cast Iron Wok
Before First Use :
- ย Wash the cast iron cookware in hot soapy water with non-abrasive scrub, then rinse and dry thoroughly with soft cloth / paper towel.
- Heat the cast iron cookware on cooktop over medium-high heat and rub with vegetable oils using soft cloth.
- Allow the cookware to dry out on the cooktop.
- Repeat this process for about 3 times until the cookware looks glossy, smooth and dark.
- Let it cook and rub with final light coat of oil and store cookware in a dry place.
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* IMPORTANT : The cooking surface must be properly seasoned with a layer of oil before its first use and after each use to prevent waffles from sticking. ย ย
Use & Care :
- Always match the cast iron cookwareโs base size to the cooktop heat zone to prevent overheating of the cookware sides or damage to the handles.
- Medium or low heat will provide the best results for even and efficient cooking results.
- High heats should never be used to preheat the cookware or allow the cookware to boil dry, it will cause the food to burn or stick and permanently damage the cookware.
- Silicone utensils are recommended to use during cooking. Metal utensils may be used but with special care, it should not be scraped over the cookware surface.
- Clean the cast iron cookware immediately after use and while it is still warm, easier to remove the food residues.
- Do not use scourers or abrasive cleaners on the cooking surface. Nylon or soft abrasive pads / brushes can be used to remove stubborn residues.
- ย Never store the cast iron cookware while they are still damp.
- Always lift the cookware when moving it, never slide it.
