Black Rock Grill cast iron cookware is built to last a lifetime. However with all things precious it needs to be treated with love, care and respect.
The name of the game in cast iron is: SEASON. SEASON. SEASON
Just an extra bit of your time and a small dollop of oil will keep your cast iron in top working order.
How to season the cast iron cookware before use:
When you receive your new cast iron skillet, griddle or whatever cast iron cookware you may have purchased, we suggest that you wash it with hot water, no detergent. Rinse and dry thoroughly.
Apply a thin layer of cooking oils to your cast iron cookware. Be sure to apply the cooking oil to all areas of the cast iron inside & out. You can use any other oils or fats to season the pan but we advise that only a thin layer is used. If too much cooking oil is applied the pan may become sticky.
Place the cast iron cookware in a preheated oven to approximately 150°C / 300°F and place the cookware upside down into the oven on the middle shelf. Cast iron cookware is placed upside down to allow for any excess oil to drip away from the pan instead of pooling. So be sure to add something underneath to catch the drips of oils by using another pan or a sheet of foil.
Bake for 10 minutes. Then increase to medium heat 200°C/392°F for 10 minutes. Then to High heat 250°C/ 482°F for 10 minutes. Then allow it to cool.
During the seasoning process the oil will burn off and it will smoke.
What to cook first-
The first dish you want to cook in your cast iron pan or griddle is something high in fat and oil to create the ultimate non-stick surface. This will bring out all the non-stick benefits of cast iron for years to come.
After first use, cook as usual, enjoying the pleasures of non-stick and consistent heat distribution.
After use cleaning Instructions-
- Clean pan. Do not use detergent. Warm water and a stiff brush is suitable.
(Avoid soaking the cast iron in water)
- Dry thoroughly with a towel or cloth straight after washing.
- Season: wipe down the entire pan with oil. Interior and exterior. (vegetable, rapeseed, or sunflower oil) This will avoid moisture in the air from creating rust on your cast iron cookware as well and creating an extra layer of non stick.
Full Re seasoning / Restoring-
Rust on your cast iron?
Cast iron can rust easily when not dried properly or when exposed to humidity. You can prevent rust on your cast iron by always drying it thoroughly and re oiling.
If rust does form you can carefully remove it by scrubbing the affected area with a steel wool pad if the rust is minimal. Then clean the cast iron as you do after ever use and re season using the below instructions:
- Clean: Make sure the pan is cleansed of any rust or dirt. Dry the pan until it is thoroughly dry.
- Wipe: Wipe down the entire pan with oil including any handles using a cloth. Make sure there is no excess oil.
- Season: Line the bottom rack of your oven with tin foil/ aluminium foil as some dripping may occur. Put the cast iron pan or griddle in the oven at 250c/482f for 45 minutes to an hour.
If the rust has progressed a bit more there is a further step you can put in place to clear it off easily:
1. Mix baking soda with water and mix into a paste.
2. Rub the paste all over the cast iron with a paper towel when cast iron is dry. Let it sit with the paste on for 10 minutes.
3. Add some vinegar to the cast iron and rub over the surfaces. Vinegar is usually avoided when cooking on a cast iron as it breaks down all the natural oil flavours that has been built up over time but this is what we want it to do to restore it back to the metal.
4. Rinse with warm water and wash off all baking soda and vinegar. And dry immediately.
5. Pre heat your oven to 250c/482f and line the bottom rack of your oven with tin foil/ aluminium foil as some dripping may occur. Cover the cast iron with a thin layer of oil with a paper towel, every cast iron surface, handles, top, bottom, lids. Wipe off any excess oil. Put the cast iron pan or griddle in the oven at 250c/482f for 45 minutes to an hour.
6. You can apply another layer of oil and repeat the oven process again if you want to re build up a few more layers before cooking on again.
From time to time you may want to fully re-season your cast iron. Signs you may need to re season:
- Food gets stuck to pan
- Heat is not distributed evenly
- It starts to rust
The dry oil begins to flake