This cast iron skillet is versatile and durable that can be used to cool anything from meats and proteins to vegetables and dessert. It can withstand with high heat and provides superior heat retention at any temperature level, making it a popular addition to any cookware set. This cast iron skillet has exceptional heat retention properties, and builds a natural patina on its base over time. This patina (the shiny black surface at the base of the skillet) serves as a protective layer against chipping or peeling. Can be used for a number of recipes, involving searing, sauteing, frying, and baking. Compatible with just about any heat source and can go from stovetop to oven with ease. HOW TO CLEAN CAST IRON Using cast iron helps to reduce water use: most days you can wipe excess oil and food bits out of your skillet or dutch oven with a paper towel or dedicated rag. (Oils are meant to keep at room temperature; A small amount in your skillet or dutch oven will not cause mold or other issues. ) If you need a deeper clean or wish to remove stuck-on foods, follow the directions below: Scrub your cast iron with a brush, Stainless Steel Cleaning Mesh, or salt scrub under warm water. See below on when to use each cleaning tool. Brush: Dislodge food, gentle on cast iron. Cast Iron Salt Scrub: Dislodge food, more gentle than metal scrubber. Stainless Cleaning Mesh: More aggressive, but adds to smoothing over time. Dry the cast iron on the stove or flame on low heat for a few minutes. Heat until the water has evaporated but before the cast iron starts to smoke. This method helps to confirm that the cast iron is completely dry, reducing risk of rust spots. When the cast iron has cooled, lightly coat the interior surface of the cast iron with cooking oil, like olive or avocado, to maintain seasoning. A paper towel or dedicated rag works well here too. If storing for extended periods, cover with a towel to prevent dust from attaching to the oiled surface.
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