After cooking:
- If nothing sticks, simply wipe the skillet out with paper towel.
- If some sticking is experienced, wash the skillet with water and dish soap, scrubbing gently with a soft-bristled brush or chainmail scrubber.
- For stubborn burned food and carbon build up use a chainmail scrubber.
- Dry the skillet thoroughly and apply a very light film of oil.
- optional Stove top re-seasoning method: Over a medium to medium high burner add ¼ teaspoon high temperature oil to the cleaned skillet. Using paper towels held with tongs, spread evenly over the surface. Wipe away as much oil as possible (excess oil won’t fully polymerize and will lead to tackiness).
- Continue to heat the skillet, wiping away any beaded oil that forms, until the pan begins to smoke. Turn off the heat, wipe out any remaining oil and let the skillet cool.
- As seasoning forms, this routine can be shortened to washing/wiping, drying, and oiling after each use.
- Optional Oven re-seasoning method: Wipe entire skillet with a high temperature oil. Then use dry paper towels to remove the oil you added- pretend you made a mistake and remove ALL the oil. When you are done removing the oil, that is the correct amount of oil. Place in oven at a temperature 10-20 degrees above the smoke point of the oil you are using, and bake for 15 minutes.
- We recommend grapeseed oil or organic cold pressed flax oil at 465F.