cast iron three-legged & flat potjie pot

Cast iron pots and pans have been used for hundreds of years; many have been passed down through generations.

Cast iron cookware is versatile and durable. It can go from stovetop to oven and back again, if necessary. It heats evenly and holds the heat well, making it excellent for browning meat or simmering stews and soups

How To Maintain Cast Iron Pans?

    Let the cast iron frying pan cool.

    NEVER put cast iron cookware in the dishwasher. 

    Place the cleaned cast iron frying pan on the heated burner of your stove for a minute or two to make sure that it is bone dry.

    Neutral Food-Grade Oils

    Never put the utensil in the dishwasher or store it away without drying it thoroughly. 

How to Clean Cast Iron?

   When you’re finished cooking in cast iron, scrape out the pan, while still warm, with a wooden spoon. Wipe it down with a bit of oil on a paper towel. I usually use the canola oil I have on hand.

   If scraping the pan with a spoon doesn’t get off all the grime, melt a tablespoon of vegetable shortening in the pan, turn off the flame and add a tablespoon of salt. Use a paper towel in tongs to scrub the pan. Wipe salt out with clean paper towel. Run under hot water, dry it well, and follow the re-seasoning directions above.

  If the wooden spoon and the salt technique weren’t to your liking you can use a mild, diluted soap and a soft sponge to clean the pan. You just want to avoid strong soaps and super scrub pads. Dry the pan with a clean dry dish towel and set in a warm oven to dry completely. Follow the seasoning directions above to re-season cast iron.

Note: Never put your screamin’ hot cast iron skillet into water. It could crack.