10.5" Cast Iron Skillet with Handle and Lips

The 10.5" Cast Iron Skillet is a great option whether you enjoy cooking outdoors, while camping, or simply in the kitchen at home. This skillet features an easy pour lip on the side and a helper handle making it easy to lift. the handle also includes a hang-hole for storing your clean skillet in the open, should you so desire.

DID WARE MADE OF CAST IRON? CARE & USE

• Handwash before first use. Dry right away.
• Cookware made of cast iron should be seasoned by being lightly coated with vegetable oil after each wash.
• Using cast iron cookware when cooking
• Your cast iron cookware can be used in your oven, on the grill, over a campfire, and on induction, ceramic, electric, and gas cooktops. Use in the microwave only.
• Reminder: Never slide cookware on glass or ceramic cooktops; always elevate it.
• Use utensils made of metal, wood, or high-temperature silicone.

• Note: New cookware may cause some meals to stick (especially eggs). Use some extra butter or oil till you? You've given your cast iron cookware time to season.
• Note: Until the seasoning is well-established, acidic foods like tomatoes, beans, and other sauces should be avoided as they can harm the seasoning finish.
• Note: When properly pre-heated, cast iron rarely has to be heated above a medium heat setting. When cooking at higher temperatures, make sure to gradually bring the pan to temperature and add oil just before adding the meal to prevent sticking.

Use mittens when handling hot cookware. Protect countertops from hot cookware by using trivets.

CLEANING

• Let it cool after the initial use before cleaning it with a fresh, dry cloth or paper towel. If you would rather use soap, wash with mild soapy water, completely dry the item, and then immediately oil (season).
• Reminder: Metal scouring pads, harsh detergents, and dishwashers should not be used because they remove the seasoning.

RUST

• Iron can rust when exposed to air if it has not been protected by seasoning.
• Scrub the rust, rinse, dry, then rub with a little vegetable oil to get rid of any rust buildup.
• If the issue persists, you must completely remove all rust and adhere to the re-seasoning guidelines (below).

BUILDING UP YOUR SEASONED FINISH

• Your cast iron cookware should remain in good condition if you clean it regularly as instructed and keep the seasoning on it in place, but you might need to re-season it sometimes. Repeat the seasoning process if you find that the food is sticking to the surface or has a dull, gray color:
• With a stiff brush and hot, soapy water, clean the kitchenware.
• Rinse well and totally dry.
• The cookware should be coated both inside and out with a very thin, even layer of your preferred vegetable cooking oil. A sticky finish will occur from using too much oil.
• To collect any drips, place aluminum foil on the oven's bottom rack (not directly on the bottom).
• Set the oven to 350 degrees. 400 degrees Fahrenheit.
• To avoid pooling, position cookware upside down on the top rack of the oven.
• Cookware should be baked for at least an hour. After an hour, shut off the oven and allow the cookware to cool.
• When the cookware has cooled, keep it exposed and in a dry location.
• Repetition is required.

TIPS

• Cookware's sides should not be exposed to gas flames.
• Comparing pan and burner sizes
• Don't put to use in a microwave.
• Fill cookware only to 1/3 of its capacity while deep frying.