Caring Instructions for Cast Iron Cookware for the 1st Time

Cast Iron Frying Pans
PLEASE READ the following prior to using your Cast Iron Cookware for the first time!
  • If water is not wiped off the cast iron pan, rust may form. [Rust (iron oxide) forms when iron reacts with oxygen and water.]
  • If cast iron is left soaked in the sink, put in the dishwasher, or allowed it to dry. Do not let your pan sit in the water for an extended period of time as this will cause rust, it should be dried completely.
  • If rust occurs, we recommend the following:
    1. Use something lightly abrasive, like a stiff brush or a non-scratch scouring pad. Scrub away the rust under cold water. (Cold temperature helps prevent the rust from forming quickly.
    2. Immediately after washing off the rust, dry the skillet with a paper towel, then heat it on the stovetop to evaporate any remaining moisture.   (Hint: Heat the pan for about five minutes over medium low heat, or until the first wisp of smoke appears.
    3. Oil a paper towel or rag with seasoning oil and wipe down the pan until rust is no longer visible on its surface.
The black residue on your iron skillet is from the carbon build-up and leftover food caused by heat. This carbon can come from different sources while cooking such as heated oils and fats, burnt coating, and charred leftovers. If you find this dark debris in
your food, you don’t have to worry. The black residues on your iron skillet are not harmful. Since it’s just a build-up from leftover food and oils, ingesting will not be a health risk.

There are a couple of reasons why this carbon build-up developed as residue like:
1) The skillet was not washed immediately after use.
2) Lack of proper maintenance done to the skillet.
3) The skillet was not seasoned regularly
Instructions by manufacturer M.H.I. For more information, please visit www.modernhouseware.com