Store cleaned and seasoned pans in a dry place. If stacking pans that will nest together, place a layer of paper towel between each. Don't store cast iron pans with their lids in place unless you put something between lid and pan to allow air circulation.
Heat a pan on a burner slowly, first on low, then increase to higher settings. Avoid using metal utensils with sharp edges or corners. Avoid cooking acidic foods that may compromise your seasoning. Allow a pan to cool on its own to room temperature before cleaning
SOGA Dutch Oven Pot is a right tool to sear, saute, simmer, braise, bake, roast and fry
Perfectly tough for decades of cooking
Seasoned for a natural, easy-release finish that improves with use
Rugged cast iron has great heat distribution and retention for slow and even cooking
At home in the oven, on the stove, on the grill or over the campfire