Gather your supplies
- Steel wool or coarse scrubbing brush
- Dish soap
- Running water
- An oven
- Seasoning balm
- A dry cloth
Give your cookware a thorough once over scrub with soap and hot water. This should be the only time you’ll ever need to use soap, a scourer and real elbow grease on your Ironclad Legacy Cookware.
Rinse with cold water, then dry. We mean bone-dry. Some grey residue may still show on the cloth here.
Set your oven to 100°C. At full heat, place your cookware in the oven for 10 minutes. Pre-heating in this way ensures it’s completely dry and opens the iron’s pores to better soak up seasoning.
Using a clean cloth or paper towel, rub the seasoning balm over the entire surface, inside and out, including the base. Wipe off any excess. You’re rubbing balm into the surface, not onto it. The end result should be a thin coat of oil, giving a dull matte finish and dry appearance.
Turn the heat up to 180°C. Place upside-down in the middle of your oven. Bake for another 10 minutes before removing to wipe off any excess oil.
Return your cookware upside-down to the middle of your oven. Turn up the heat to 220°C and leave it to bake for at least an hour.
Turn off the heat and allow to cool completely in the oven - ideally overnight. Then you’re ready to go!
The legacy pan, $280, Ironclad pan co
Made in Australia, the Legacy Pan has been designed to withstand at least 100 years of daily use and also comes with seasoning balm.
A good cast iron pan should last you a lifetime, but you need to season it regularly. Learn this skill and you’ll keep your skillet in good nick.
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