ESSENTIAL KNOWLEDGE

Classic Iron Pan

Care Guide

Timeless cookware deserves timeless care

Your cast iron is built to last generations. With proper seasoning and simple maintenance, it will only get better with time—developing a natural, chemical-free non-stick surface that modern coatings can't match.

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Seasoning your pan

Build a natural non-stick surface with proper seasoning techniques
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Daily cleaning

Simple steps to clean and maintain your cookware after each use
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Rust prevention

Keep your iron protected from moisture and oxidation
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Cooking tips

Master heat control and cooking techniques for perfect results
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The golden rule: Never soak your cast iron. Clean while warm, dry immediately, and apply a thin layer of oil.
🔥 Ironborn — Traditional Cast Iron

Daily Care for
Lasting Beauty

Keep your cast iron in peak condition with these simple daily rituals.

A well-seasoned pan is a chef's most trusted companion.

1

Rinse with Warm Water

After cooking, rinse your pan under warm water while it's still warm. Use a soft brush or sponge to remove food particles.
💡 Avoid soap — it strips the natural seasoning.
2

Dry Thoroughly

Wipe the pan dry with a clean towel, then place it on low heat for 2–3 minutes to evaporate any remaining moisture.
💡 Moisture is the enemy of cast iron — always dry completely.
3

Apply a Thin Layer of Oil

While the pan is still warm, rub a very thin layer of neutral oil (like grapeseed or flaxseed) over the entire surface.
💡 Less is more — excess oil can become sticky.
4

Store Properly

Store your pan in a dry place. If stacking, place a paper towel between pans to protect the seasoning.
💡 Hang your pan if possible — it looks great and stays dry.

Rescue & Restore

Rust is
not the end

Every piece of iron can rust if it gets wet and sits. This does not mean your pan is ruined. Rust on cast iron is surface-level only — it has no structural effect. Follow these steps and it will be fully restored in under an hour.

1
Scrub the rust off aggressively
Use steel wool or a chain scrubber. Scrub until all orange and red rust is completely gone. You cannot damage the iron doing this — be thorough.
2
Wash with soap and rinse
After rust removal, washing with dish soap is fine — you'll be re-seasoning right after. Rinse completely and dry on the stove immediately.
3
Full oven re-season (twice)
Follow the 6-step method above. Do it twice back-to-back for a solid base. Your pan will look and cook like new.
4
Cook bacon or steak first
The best way to rebuild patina after a re-season is fatty food. It accelerates the seasoning and makes the pan perform better.

The Polished Iron Pan Care Guide

Your cast iron cookware is built to last generations. Follow these simple steps to maintain its natural non-stick surface and preserve its beauty.

1
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Rinse with warm water

After cooking, let your pan cool slightly. Rinse under warm water while the pan is still warm to easily remove food particles.
Avoid thermal shock—never plunge a hot pan into cold water.
2
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Gentle scrub

Use a soft brush or non-abrasive sponge. For stubborn residue, sprinkle coarse salt and scrub gently in circular motions.
Never use steel wool or harsh detergents—they strip the seasoning.
3
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Dry thoroughly

Wipe dry with a clean towel immediately. Place on low heat for 2–3 minutes to evaporate any remaining moisture and prevent rust.
Moisture is the enemy—always ensure your pan is bone dry.
4
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Season lightly

Apply a thin layer of high-smoke-point oil (flaxseed, grapeseed, or avocado). Wipe off excess with a paper towel until the surface looks matte.
Less is more—too much oil creates a sticky surface.
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What to avoid

Never soak your cast iron or put it in the dishwasher.

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Storage tips

Store in a dry place. If stacking, place a paper towel between pans to protect the seasoning and absorb any residual moisture.