Our line of Cast Iron is pre-seasoned, however it is still important to seal the surface of cast iron through a process called "seasoning". This makes the cookware less likely to stick, protects it from corrosion & rust, and prevents food from taking on metallic flavours.Pans should be washed thoroughly in hot soapy water then hand dried immediately. Using a paper towel or cloth, grease the pan with a thin coating of vegetable oil or melted vegetable shortening. Coat the entire surface, including all corners. Heat the oven to 150°C. Place the cookware in the oven for 1 hour. Remove while hot & allow to cool to room temperature. Wpe away excess oil, but be careful not to scrub clean, then store. Cast Iron should never be placed inside a dishwasher or scrubbed using scouring pads or steel wool. Wipe pan clean using a sponge or dishcloth in hot water without detergent.