Seasoning your Cast Iron ware will help to prevent rusting, discoloration, and rippling. By doing so you will be assured of many years of service and enjoyment. It is said in Japan that an old cast-iron pot well cared for is the most valuable item in the kitchen and is the heart of healthy cooking.
- Roast a small amount of sea salt in the cast iron skillet, pot or pan for 2-3 minutes. Cooking the salt will absorb the wax. When the salt is discolored, discard it.
- Using a pastry brush, coat cast iron inside and out with untoasted sesame oil, Virgin Sesame oil is best.
- After brushing with oil, add a white onion (peeled and sliced) and plenty more oil to cover the onion. Heat over a medium burner until onion is fully sautéed. This will remove the heavy iron taste.
- Discard onion and extra oil and place oiled cast-iron ware in the oven at 300-350ºF for 2-21/2 hours until the color turns a dark, deep black color.
- Remove from oven and allow to cool before washing in cold water. Do not scrub, just rinse until clean.
- Place atop a low burner and let sit until completely dry. Once dry, your cast iron ware is now seasoned and ready for use.
Please Note:Indentations on the bottom of the ware or natural flaws are normal and are formed during the process of making good quality hand made cast iron ware. This is no cause for alarm and is actually what gives the piece value and unique form.
If you are using your cast iron to boil water frequently for tea, you may notice white water marks to appear. It is normal and not unusual as this occurance will help to prevent rust. In Japan, a natural mineral layer buildup from use is considered to be good for the health and to help prevent tarnish from forming.
You may polish the surface with a lightly squeezed soft cloth, which has been soaked with green tea as this will help to keep it looking glossy.
- AVOID ever scrubing with a metal brush; this will cause the protective enamel to rub off the surface. Instead use a Tawashi brush.
- NEVER plunge hot cast iron ware directly into cold water and ALWAYS wait until the cast iron has completely cooled down before washing.
- Do NOT soak cast iron ware in hot, soapy water. This can cause tiny holes and/or pock marks to form in the cast iron.
- NEVER use in a microwave or dishwasher.
Care & Cleaning
- Always wait until cast iron ware has completely cooled before washing.
- After washing, dry throughly with a clean towel and place over a low burner until all the excess water has evaporated. This will help to prevent rusting.
- If you happen to neglect your cast iron and it rusts, scrub off the rust using a light cleaning powder (if necessary) and then follow the steps above to re-season.
- If food sticks after cooking, add hot water and soak until the food loosens. Then scrub gently with a tawashi (coconut-fiber brush) and wash as normal.