Cast iron cookware makes your food taste better. It has very great heat conductivity and heat retention. This is important to get your steak crispy and tender inside. Understanding dos & dont's would help you to get better with your cast iron cookware.
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Season before storeAfter wash and dry it completely, rub the pan with a thin layer of oil using a paper towel and bake in the oven to the oil's smoke point. Store it in a cool and dry place until ready to use it again. Do reseason if your pan feels sticker. Refer to our Use & Care for more details on seasoning.
Wash it with soapDon't be afraid to use dish soap to wash your cast iron pans. Dish soap is not abrasive enough to scrape off all the seasoning on the surface of the pan. Bacteria will grow if you only rinse the pan with hot water. Besides, the grease residue can go rancid on your pan. Do remember to dry it completely after wash. Refer to our Use & Care for more details on cleaning.
Pre-heat before cookingCast-iron skillets don't heat as evenly as aluminum or stainless steel pans, but they keep their heat very well (heat retention). So preheat the skillet on low to medium heat for at least 5 to 10 minutes, until it's evenly heated. You can carefully hover your hand over the pan to feel when it's hot enough and ready to add oil at this point.
Metal UtensilsWe recommend our customers to use silicone or wooden utensils. However, it’s fine to use a metal spatula to flip the fish on a well-seasoned cast iron pan as the seasoned surface protects the metal from been scrapped. Any possible scrapes on the seasoning will be quickly replenished with oils from food.
Don't put your skillet into a microwaveNever use cast iron pan in microwave. In fact, you're not supposed to put any metals in the microwave. It has the potential of damaging your microwave. Cast iron cookware is oven-safe though.
Don't cook acidic food for long hourCooking high acidity food will strip the seasoning and result in discoloration and metallic tasting food unless your pan is highly seasoned. A little lemon juice is not going to hurt your pan. What we are discussing here is if you're stewing dishes with a large amount of tomato, vinegar, or wine for long hours. We would recommend you to use an enameled cast iron cookware or stainless steel pan instead. This rule doesn’t apply to enameled cast iron, which isn’t affected by acidity. Refer 8 Cookware Buying Guides for more details on the reactivity of metal with food.
Don't let your cookware become sticky Too much oil will make the skillet to become sticky, so wipe off the excess oil when seasoning. If the surface of the skillet feels sticky, bake it upside down at 180°C for an hour and let it cool in the oven.
Don't soak your panKeep your cast iron pan out of the sink unless you’re ready to clean it. Simmer it with some hot water for a few minutes and remove the tough stain with a brush or scrapper. Excessive soaking can cause rust.
Don't wash hot cast iron cookware with cold waterAfter each use, wash with dishwasher detergent, warm water, and dry it thoroughly. If you would like to use cold water, please allows the pans to cool completely before washing. Never immerse hot cast iron pan into cold water. To know the consequences, kindly visit Use & Care - Cleaning for more details.
Don't store in humid/wet placeCast iron skillet will rust if you store it when it is still damp. Dry it with a dry towel or heat it over a low flame to dry out.
Don't throw your rusted cookwareRusted cast iron cookware can be restored. Simply scrub the rust away with steel wool and dish soap. Then, heat it to dry and season it. Refer How to restore your rusted skillet blog for more details.
Credit to "How to cook with cast iron" by Tasty. Watch from 3:02 to 4:44 to understand more about cooking with a cast iron pan
Yes, Grater's cast iron cookware is compatible with all hob types except microwave. It is safe to use on various heat sources, including gas, ceramic electric, induction, in the oven, on the grill, and even over a campfire. Remember, do not slide when cooking on the glass-top stoves to prevent scratches and remove from the stovetop right after cooking.
It is fine if you cook in small quantities. But large amounts of very acidic or alkaline foods can break down the seasoning when cooked for extended periods of time, such as stewing tomato soup and etc. You may have to reseason your cast iron cookware If it removes too much seasoning.
Honestly Low Price! We believe that cast iron cookwares doesn't need to be expensive here! We aim to cut down all unnecessary middleman and marketing costs, including retail shop rental. Yes! We are fully operating on e-commerce basis only.
We invest our time and effort heavily in sourcing the quality materials and manufacturers for our products to ensure that our customers can enjoy using it for years and years.
We are offering free shipping within West Malaysia for orders above RM100 to ease customers' burden. Valid until further notice.
No product is guaranteed good but we do offer 1-year warranty on manufacturing defects. Activate your warranty by joining our Facebook group now! The group can be found on our Facebook page.
Cast iron cookware is one of the safest cookware options out there because it doesn't contain any coating or harmful chemicals that could leach into food. Please refer our blogs on "How to cook with Cast Iron" to understand what not cook in a cast iron cookware,
By reducing all the fancy & luxury packaging to further cut down the cost and invest every cent into improving product quality. What's more? it helps to reduce waste & keep our environment green!
We at Grater are on a mission to become the leading experts in providing premium yet affordable kitchen and dining products.
Our team always trying out different cookwares to test for the functionality and durability. It’s just as important to choose cookware which is free from toxic materials such as polytetrafluoroethylene (PTFE) coating. Grater is on the mission to make sure our customers are not bringing toxic chemicals into their home or serving their families for dinner.
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