Before first use, the pan should be washed and dried thoroughly. Grease the pan with a little cooking oil. Avoid heating the frying pan when it is empty.
Please use wooden utensils. Careful use of a metal spatula or frying pan is ok , but try to avoid metal utensils when you have just greased the frying pan. Do not store food in the cast iron pan. It's bad for both the frying pan and the food.
Do not clean the frying pan until it has cooled. Can be cleaned with only hot water, but can also be hand washed with a little detergent and a brush. If you used enough frying fat, hot water and a brush should be enough for cleaning.
If food residue sticks too hard, rinse with a little salt and rapeseed oil. Brush clean. If there is still residue, pour a few tablespoons of canola oil and coarse salt into the frying pan and scrub with a paper towel until it comes off. Avoid soaking cast iron pans.
Dry thoroughly with a cloth or paper immediately after cleaning. Scratches and color changes do not affect the performance of the pan.
The frying pan must be absolutely dry before putting it away. If you are going to stack several pans, put a layer of kitchen paper between them. This keeps the moisture away and protects the surface.
Should you still get a little rust on the frying pan in the future, go through the first washing and then the re-seasoning (greasing), and the pan will be like new again.
