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Cast Iron Products

Wok / Dutch Oven / Lodge Products

📺 If you prefer watching than reading, check out this 6 minute video.

🔥 First-time Use

These steps will season your cast iron product. In seasoning, you coat your cookware with thin layers of hardened (polymerized) oil that turns into a durable nonstick coating that makes cooking food easier.

• Wash and dry: Wash with soap and water. Avoid a hard scrub. (Unlike popular thought, soap won’t remove the seasoning.) Dry completely.
• Extra step for woks: Place on the burner and heat it up on medium high until it starts to smoke. The wok will discolor and turn brown, then black/blue. Remove the wok from the burner and cool down. Once cooled, wash with soap and water. Dry completely.
• Add neutral oil: Pour roughly a teaspoon of neutral oil inside. Canola, vegetable, and soybean oil all work great.
• Spread the oil thin: Get a used towel (you’ll ruin this towel) and spread/rub the oil until the layer is thin enough that it doesn’t feel greasy when you touch it. Get it as thin as you can. If it’s too thick, it will turn sticky later.
• Burn and smoke it: Place on the burner on high heat. Keep it there until it’s smoking hot and leave it smoking for at least 5 minutes. (This will produce a lot smoke.) While hot, wipe and rub the cast iron off of any excess oil with the used towel.
• Cool down: Once done, remove and cool. Cast iron gets extremely hot—careful.