User Guide

The following use and care instructions for Lodge Seasoned Cast Iron will help
your cookware last a lifetime.
If you do Nothing Else...
Hand wash. Dry immediately—even before first use.
Rub with a light coat of vegetable oil after every wash.
How much oil? Enough to restore the sheen, without being “sticky”.
Why? To keep the iron “seasoned” and protected from moisture.
Seasoning—It isn't Salt and Pepper
“Seasoning” is vegetable oil baked onto the iron at a high temperature: not a chemical non-stick
coating.
Seasoning creates the natural, easy-release properties. The more you cook, the better it gets.
Because you create, maintain, and even repair the “seasoning”, your cookware can last 100 years
or more. Chemical non-stick coating cannot be repaired, limiting lifespan.
Let's Cook!
Lodge Cast Iron is right at home on induction, ceramic, electric and gas cooktops, in your oven,
on the grill, or even over the campfire. Do not use in the microwave. (Some induction tops will
not work with 2-burner griddles)
On glass or ceramic cooktops, lift cookware; never slide it.
Our cookware is safe at high temperatures; use metal, wood, or hi-temp silicone utensils.
Some foods may stick to new cookware (especially eggs). Use a little extra oil or butter until
you’ve built up the seasoning.
Acidic foods like tomatoes, beans, and certain sauces can damage seasoning, and should be
avoided until the seasoning is well-established.
Cast Iron rarely needs to go above a medium heat setting when properly pre-heated. For the
times when you do cook at higher temperatures, bring the pan to temperature gradually and add
oil to just before adding food to prevent sticking.
Our handles get hot; use mitts. Use trivets to protect countertops from hot cookware.