When you see is cook stuff in our episodes it’s almost always in a cast iron Skillet. A Skillet is in our opinion THE best pan you can get. It’ll last a lifetime and work on almost all heating sources from open fire to the kitchen.
Say hello to the Cast Iron Skillet you won’t want to go without. Complete with comfortable grip handle, dual pour spouts, and iconic heat dispensing technology. Increased steel means no cracking or breaking with rapid temperature change, and 15% lighter weight than similar cast iron products. Pre-seasoned with natural, organic oils so it’s ready to use right out of the box with your stove, oven, or on an open fire. Savor each flavor. Love each and every meal. Welcome to Cast Iron Skillet perfection.
A well maintained skillet will last you a lifetime! (without chemicals!) And the more you use it the better and more stick free it gets!
Maintenance
Each piece is crafted according to the highest standards and then pre-treated with natural, organic oils before shipping. There's no need to clean or scrub Barebones cast iron before use. Over time, your cast iron pan will need to be re-seasoned.
- Remove all dust and dirt.
- Preheat your oven to 150°C (300°F).
- Apply oil to the inside of the cast iron. We recommend using sunflower oil, grapeseed oil, or another oil with a high smoke point. Be sparing with the oil. Pour about a teaspoon at a time and rub the oil in with a paper towel. Don't forget the inner walls! Cast iron is porous, so you'll need to use a fair amount of oil. Repeat this a few times until the cast iron is well-oiled but not dripping.
- Place the cast iron in the oven for 10 minutes.
- Remove the cast iron and wipe away any excess oil that has risen to the surface. Caution: The cast iron will be hot, so remove it carefully!
- Heat the oven to 200°C (390°F). Place the cast iron back in the oven for 1 hour without opening it.
- Remove the cast iron from the oven and start cooking!
Cleaning
Over time, soap can remove the oils that provide a smooth cooking surface, and soap doesn't clean as effectively as using a natural salt-based scrub. If you decide to use soap, be sure to re-season your cast iron with oil and dry it completely. Letting water droplets dry will cause rust spots on the surface of the cast iron. In any case, we recommend putting the cast iron back on the stove over low heat for a few minutes until it's dry.
You can usually wipe excess oil and food residue from your pan or Dutch oven with paper towels or a special cloth. Oil can be stored at room temperature. A small amount in your pan or Dutch oven won't cause mold or other issues. For a thorough cleaning or when you need to remove stuck-on food, follow the instructions below:
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Scrub your cast iron with a brush, a stainless steel cleaning grate, or a salt scrub under warm water. See below for when to use each cleaning tool.
- Brush: Removes food, gentle on cast iron.
- Cast Iron Salt Scrub: Removes food, gentler than metal scrubbers.
- Stainless Steel Scrubber: More aggressive but smooths the surface over time.
- Dry the cast iron on the stove or over a flame on low heat for a few minutes. Heat until the water has evaporated but before the cast iron starts to smoke. This method completely dries the iron, reducing the chance of rust spots.
- Once the cast iron has cooled, lightly oil the inside of the cast iron with cooking oil, such as olive oil or avocado oil, to preserve the seasoning. Use a paper towel or a special cloth for this.
- If you're storing the pan for an extended period, it's best to cover it with a towel to prevent dust from sticking to the oiled surface.
