Remove the pan from its packaging and wash the pan in hot, soapy water. Rinse and dry thoroughly. Before cooking, make sure to have an even coating of oil on your pan’s surface and allow the oil to sit for a few hours before use. You can also place the oiled pan and lid in oven for 30 minutes under low heat. This will start the patina on the pan .
The Matheson 10-inch cast iron pan can be used on all cooking surfaces. It will perform on gas stoves and glass-top stoves, in your oven, and even on an open fire pit. Cast iron should not be used in microwave ovens.
Cast iron cookware will retain its heat well, so cooking on high heat should only be necessary for boiling water or reducing sauces. In general, cooking using medium or low heat is ideal, even for searing or frying. Overheating may cause food to burn or stick.
Be sure to match your burner’s size to the pan size to ensure an even distribution of heat. Avoid positioning the pan handle over adjacent elements. When holding the handle, be sure to hold with a cloth in hand. When serving from your pan, be sure to place the pan on your trivet rather than on unprotected surfaces.
FINISH AND SEASONING
The pan has a black enamel finish. It is a three-layer coating designed to protect the surface of the pan from rust, and allows a patina to develop through regular use. The patina (sometimes called “seasoning”) is a result of the natural oils, fats, and sugars baking onto the surface of the pan. As more patina develops, less oil will be required for regular cooking.
Ultimately, the best way to maintain the season of your pan is to cook with it regularly. It will require some care to maintain the finish and patina to ensure the quality of your pan. See the following sections for more information.
TOOLS TO USE
Tools made from silicone, wood, or heat-resistant plastic are ideal for comfort and safety. Metal tools such as spoons, whisks, etc. may be used but require special care to not scrape or scratch the enamel surface. Exercise care when using knives or other sharp tools to cut foods in your pan or when serving from the pan.
Your pan will be easiest to clean while it’s still warm (so that food scraps won’t stick to the pan’s surface). But do not wash the pan while it’s still piping hot, in order to reduce the risk of shock from rapid temperature change.
Hand-wash your pan in hot, soapy water. Use a nylon bristle scrubber or a sponge. Don’t use steel wool, abrasive scrubbers, or anything to tarnish the seasoning you’ve built up on the pan or damage the enamel finish.
After washing, make sure to towel dry any water left on the surface of your pan. Any excess oil on the pan’s surface will come off on the towel. Make sure that the pan is properly dry before being put away.