Frequently Asked Questions

It’s healthier

The iron-cast kitchenware avoids the toxic gases that other materials discharge. Furthermore, it transfers iron to the food, which will enrich your food and seasonings with nutrients.

 

Its surface is non-stick

While it might sound surprising, a pan or pot made of preheated cast iron can be as non-stick as a Teflon cooking utensil, as long as it is properly preserved, which we will teach you how to do.

 

It isn’t toxic

All the materials used to manufacture aluminum pans and pots, Teflon, ceramics and other materials start to wear out as time passes, losing its properties. Thus, in the end of its lifespan, these materials start becoming toxic when used to cook. On the other hand, cast iron utensils will improve its non-stick proprieties, only requiring some simple preserving acts, and will allow you to cook using less olive oil or butter. Cast iron doesn’t need Teflon or other non-stick materials. Furthermore, it doesn’t have any toxic materials, such as PFOA and PFTE, which contaminate your food and meals, and can be harmful for your health.

 

Withstands high temperatures

Cast iron withstands high temperatures. Since it is a heavy material, it allows the preserving heat for longer periods, without making the material lose its properties. This also makes it possible to use such utensils with an oven, a grill or directly with fire.

 

Can be used with an oven

Besides allowing the use of kitchenware with direct heat while cooking (gas, induction, electrical ceramic hobs, glass-ceramic), cast iron pans and pots can be used with an oven, despite the temperature. This is quite practical to cook cakes, corn bread, frittatas and tortillas, loaves such as pita bread and Mexican tortillas.

 

Durability

Your cast iron utensils lifespan can be as long as 100 years or more, as long as they are preserved according some simple cares.

Preserve them periodically

To preserve cast iron utensils, you must apply a layer of olive oil or grease and heat it, preferably inside an oven for 15 minutes or on a stove until you see a light smoke. This will protect the iron, avoiding oxidation and preserving its good condition. It is important to avoid scrubbing the bottom with too much pression to avoid eliminating this olive oil layer.

 

Cleaning

To clean your cast iron utensils, there are several correct and efficient methods to ensure its good conditions are preserved. You can use light detergents to remove food excesses in the surface and, if necessary, you can also use a steel wool pad; you can also scrub with a little bit of sea salt to produce the necessary friction to clean it. After cleaning, it is important to carefully dry all the surface with a dry washcloth and to apply a layer of olive oil or grease.

It is important to remember that preserved cast iron must not be washed in a dishwasher. On the other hand, enameled cast iron can be washed in a dishwasher without any problem. However, it will considerably erase the platina that is produced by the olive oil and greases used to cook, which are healthier and a better non-stick solution.

Our products have a life warranty:

We ensure you that our kitchenware is free of manufacturing defects that affect its use after being bought. Nevertheless, you must be aware of some factors that are not covered by our warranty, such as: damage produced by unproper use (including inadequate heat, use, storage, alterations or inadequate cleaning) or commercial use. It also does not cover spots, discoloration, scratches and other signs of wear (such as the wear of enameled). If, after an inspection, we determine that the product does have a manufacturing defect, the company will repair it or replace it according to what we consider appropriate, free of charge. This warranty applies to the original buyer who has a proof of purchase and is not transferable. If the product was not bought new from an authorized supplier, salesman or representative of the manufacture, this warranty is null and void.

Removing the oxide

Moisten your cast iron utensil with water. Sprinkle sea salt and scrub with a metal pad if you need to remove a lot of oxide or with a common sponge if you just need to remove a little bit of oxide.

After the first process is over, clean the utensil with hot water and a light liquid detergent. Rinse and dry completely with paper towels.

Preferably, let it dry with the sun or let it dry for 4 to 5 hours, to allow the evaporation of the moisten in the pores.

If you don’t want to wait, you can heat the oven to 125 ºF (52ªC) and place the cast iron utensil inside for 20 minutes, to completely dry it.

 

Preserve your utensil

Use a paper towel to apply a layer of grease over the complete surface of the cast iron surface. Ensure that you also apply the layer of grease on the sides and base.

Turn on the oven and set it to 300 ºF (150 ºC). Place aluminum foil on a cooking sheet and place your pan or pot upside down over it. The pan base must be facing upwards.

Then, place the cooking sheet inside the oven and let it inside for an hour. Remove the excessive grease after 15 minutes and place it, once again, inside the oven. Let the pan cool before touching it.

Repeat the preserving step twice more to create a bigger resistance layer.