Use and Care Manual

ManualsBrandsUnbranded ManualsCooking & Food PreparationCast Iron Skillet with Silicone Handle

12” SEASONED CAST IRON SKILLET

WITH REMOVABLE SILICONE HANDLE GRIP

WFL100A

SEASONED TO PROTECT

AGAINST RUST & PROVIDE

A NON-STICK SURFACE

USE IN THE OVEN,

IN THE BROILER OR EVEN

OVER A CAMPFIRE

• Wash your cookware in

warm, soapy water and scrub

away all signs of rust with a

stiff brush. Rinse & dry the

cookware immediately.

• Apply a thin coating

of melted vegetable

shortening or cooking oil

to the inside & outside of

your cookware and lid

(if applicable).

• Place aluminum foil on the

bottom rack of your oven and

preheat oven to 350 degrees

Fahrenheit.

• Place cookware upside down

on the top rack of the oven

and bake for at least one hour.

When done, turn the oven off

and let the cookware cool in

the oven.

• Remove cookware and wipe

the cookware with a towel to

remove excess oil.

• Remove and dispose of the

foil from the bottom rack of

the oven.

• Store the cookware,

uncovered, in a dry place.

TIPS & ADVICE

FOR CLEANING

• Before

initial use

& after, hand

wash with mild

soapy water and

dry immediately.

Do not allow to air

dry and do not store

while still wet.

• Always allow your

cookware to cool before

submersing in water.

Never submerge a hot pan

into cold water.

• To prevent the removal of

seasoning, dishwashers,

strong detergents, abrasive

cleaners and metal scouring

pads are not advised.

• To remove stuck-on foods,

allow cookware to cool

then soak in hot, soapy

water up to one hour and

use a non-abrasive sponge

recommended for use with

non-stick surfaces. Extended

soaking is not recommended.

• Rub

with a

light coating

of vegetable

oil to restore the

sheen after every

wash.

• Store cast iron

cookware in a cool,

dry place. If you store

with the lid in place, lay a

paper towel between the

lid and base to allow for air

ﬂ ow.

TIPS &

If food seems to be consistently sticking to your cookware or you notice a dull,

gray colored appearance, you may need to re-season your cookware by doing the following:

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Summary of content (2 pages)

PAGE 1
• Before initial use & after, hand wash with mild soapy water and dry immediately. Do not allow to air dry and do not store while still wet. • Always allow your cookware to cool before submersing in water. Never submerge a hot pan into cold water. TIPS & ADVICE FOR CLEANING • To prevent the removal of • Rub seasoning, dishwashers, with a strong detergents, abrasive light coating cleaners and metal scouring of vegetable pads are not advised.
PAGE 2
USE & CARE INSTRUCTIONS TIPS & ADVICE FOR COOKING • Do not boil water in cast iron cookware, especially when it is relatively new. It can cause the removal of layers of seasoning and the product to rust. • Without protective seasoning, cast iron can rust. If this occurs, scour the rust off, dry, and apply a little vegetable oil. • Some foods may stick when new. Use extra vegetable oil or butter to help prevent it.