• NEVER clean in dishwasher.
• Follow cleaning instructions before first use.
• Cast iron handles get hot, use protective mitts & trivets.
• Avoid a sticky pan: oil layer used to cover the pan must be thin.
• Cooking oil can be: palm, flax, coconut, olive, corn, canola, shortening.
• Proper care & seasoning will make your cookware progressively more non-stick.
• Acidic foods (citrus, beans, tomatoes) can weaken or damage the seasoning. Avoid cooking these foods until the cookware is very well seasoned.
• NEVER slide cookware on glass or ceramic cooktops to avoid scratches.
• Not suitable for the microwave.
• Some foods may stick the first few times of use. Use a little extra cooking oil until the seasoning is strong and settled.
• Due to sand molding and traditional practices, each cast iron piece is unique. Your pan may have some irregularities that are purely cosmetic and do not affect the use of the product.
I just purchased my first 12 inch victoria cast iron skillet and it’s beautiful, I love it! On the instructions before first use on 1. It states allow to cool down (do you heat first on stove top and if so for how long?) and can you use anything else to scub besides steel wool?
After you lightly coat with oil is it ready to use at that time? Instruction are a little confusing…thank you for your help/reply in advance.