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rust stains on cast iron cookware should be removed with a wire sponge
or caustic soda –the surface of the pot should be scoured until all the
traces of rust are removed from it, making the pot safe from destruction
by rust. At this point it is necessary to repeat the actions described in the
“First use” section.
Remember:
oOnly water can be used for cleaning cast iron cookware. No
detergents should be used for cleaning such cookware and it should
not be washed in a dishwasher.
oDo not use cast iron cookware on glass and brittle surfaces, which are
susceptible to damage.
oDo not use cast iron cookware in microwave ovens.
oWhen using such cookware, use only wooden or silicon utensils in
order not to damage the cast iron surface.
oDo not place cold cast iron cookware directly on a hot cooktop or
into a hot oven. It may lead to “thermal shock” and destruction of
the product. Instead, place the cookware on a cool cooktop or in
a cool oven and then increase the temperature gradually.
oWhen using the pot, place it only on stable surfaces.
oWhen heating the pot on a gas hob, adjust the flame so that it does not
go beyond the pot’s bottom edge.
oCast iron is not suitable for dry cooking –always use some oil, butter,
or lard. Heating the meal on a dry pan can lead to permanent damage
to the vessel.
oDo not cut the portion prepared on the cast iron surface directly –move
the meal to an appropriate vessel or a cutting board and only then start
cutting.
oDo not use mixers or electric stirrers in the pot –this may lead to
damage of the cast iron surface.
oA hot cast iron pot should always be put onto wooden boards, silicon
mats, or pads fit for that purpose.
oNever put hot cast iron into water –it is necessary to wait until
the pot cools down. A sudden change in temperature can lead to
permanent damage to the pot.
Caution! After each use apply a thin coat of any edible oil onto the cast
iron pot surface on all sides. This will extend its lifetime.
