Pots, Pans & Cookware

For cast iron and carbon steel cookware seasoning a pan is an essential step, to create a natural nonstick surface and protect it from rust. Here’s how to do it:

Oven Method (Best for Even Seasoning)
Preheat the oven to 230°C (450°F). This high temperature helps bond the oil to the pan, creating a strong seasoning layer.

Clean the pan thoroughly.
Wash with warm water and mild dish soap. Scrub off any rust or residue using a sponge or steel wool if needed. Dry the pan completely with a towel or place it on the stove for a minute to evaporate moisture.

Apply a thin layer of oil.
Pour a small amount of oil into the pan and use a paper towel to rub it in, covering all surfaces (inside, outside, and handle). Wipe off excess oil until it looks dry—too much oil can create a sticky coating.

Bake the pan upside down.
Place the pan upside down on the oven rack (with a baking tray or foil underneath to catch drips). Bake for 1 hour.

Let it cool in the oven.
Turn off the oven and allow the pan to cool completely inside before removing it. Repeat the process 2-3 times for a stronger seasoning.

The more layers you build, the better the nonstick surface.

Yes, nonstick pans are generally safe to use, but there are a few important considerations to keep in mind to ensure safety and longevity.

Use at Low to Medium Heat
Most nonstick coatings (like Teflon) can start breaking down at 260°C (500°F) and may release fumes at extremely high temperatures. Cooking at low to medium heat is safest and avoids overheating.

Avoid Scratches & Damage
Scratched coatings can degrade the pan and may lead to tiny particles flaking off into food. Use wooden, silicone, or plastic utensils instead of metal to prevent scratching.

Buy PFOA-Free Nonstick Pans
Older nonstick coatings (pre-2013) contained PFOA (perfluorooctanoic acid), which was linked to health concerns. Today, most brands use PFOA-free coatings, making modern nonstick cookware safer.

Hand Wash Instead of Dishwashing
Harsh dishwasher detergents and heat can break down the nonstick layer faster. Hand wash with mild soap and a soft sponge to extend the pan's life.

If you want a nonstick pan without synthetic coatings, consider: Ceramic Nonstick Pans – Free from PTFE/PFOA, naturally nonstick; Seasoned Cast Iron – Develops a natural nonstick layer with proper care; Carbon Steel – Similar to cast iron but lighter, great for high-heat cooking.

Yes, it is safe to use cast iron pans on glass cooktops, but you need to take extra precautions to avoid damaging the surface. A few good handling tips:

Lift, Don’t Slide
Never drag the pan across the glass, as cast iron’s rough, heavy surface can cause scratches. Always lift and place the pan gently.

Check the Bottom of the Pan
Some cast iron pans have a rough or uneven base that can scratch glass surfaces. Choose cast iron pans with a smooth, flat bottom for better heat distribution and to prevent damage.

Avoid Dropping
Cast iron is heavy, and dropping it even slightly can crack or shatter a glass cooktop. Handle with care, especially when lifting a hot pan.

Preheat Gradually
Glass cooktops heat differently than gas burners. Start with low heat and gradually increase to avoid thermal shock to the cooktop or pan.

Use a Heat Diffuser (Optional)
A heat diffuser or silicone mat between the cooktop and the pan can help protect the glass.

Clean the Bottom of the Pan Regularly
Food residue or built-up oil on the pan’s bottom can burn onto the glass surface, making cleaning harder. Keep both the cooktop and pan clean to avoid sticking and staining.