8
HOW TO USE
First use:
· Wash the cookware (both the pot and the pan) carefully in warm water with
white vinegar (50/50%) in order to remove the vegetable oil used for securing
the surface of the product after manufacturing and then dry it carefully. A
paper towel is best for this purpose.
· Coat the product surface carefully with a thick layer of any edible oil (e.g.
using a soft cloth or a paper towel).
· Warm the product up on a burner or in an oven in a high temperature
(170-2
00°C) for about 15 minutes.
· After the product cools down, wipe excess oil using a paper towel, for
example.
· Do the warming up in a well ventilated room, as the hot oil may produce
smoke and unpleasant smell.
· The better you carry out this first maintenance activity, the longer the pot
will perform its function.
After each use:
· Wash the product right after it cools down, but never soak it. In the event of
any burnt food adhering to the product, do not use any aggressive
surfactants. Instead, you can use sand, for example.
· Dry the pot carefully and apply a thin coating of edible oil onto the internal
walls of the product.
· Store the product in a dry place.
Unsuitable maintenance of the pot may lead to it becoming corroded.
Corrosion may be caused by extended soaking, storage of wet cookware in
cabinets, or storing acidic dishes in the cast iron cookware.
If any rust stains appear, remove them with a wire scourer, sand, or caustic
soda
– scour the pot surface long enough to remove all traces of rust, without
worrying about damaging the pot. After this stage, repeat the actions
described in the “First use” section.
