Vintage Gourmet traditional pans are made from cast iron giving them fantastic heat retention and distribution and so oven gloves should be used when handling. To help you get the best out of your cookware a care sheet is included with details on cleaning drying and re-seasoning. It is especially important to ensure that the cookware is not put away wet to prevent any rust occurring. If any rust does appear don’t panic! Just follow the steps to re-season the rusted area. By following these guidelines your Vintage Gourmet Cast Iron product will give you many years of service.
Re-seasoning your Vintage Gourmet Cast Iron Cookware
From time to time you may want to re-season your pan:
- Wash the cookware with hot, soapy water and a stiff brush.
- Rinse and dry the cookware completely
- Apply a thin, even layer of melted solid vegetable fat, or vegetable cooking oil to the cookware inside and out (do not to use too much oil as it will result in a sticky glaze)
- To catch any oil drips place aluminum foil on the bottom rack of the oven
- Set the oven temperature to 375F, 190C, GM5
- Put the cookware upside down on the top rack of the oven
- Bake it for at least an hour, turn the oven off and let it cool down in the oven