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Old Mountain Cast Iron Preseasoned Skillet - Measures 6.5" diameter x 1.25". Cleaning: After cooking in your Old Mountain cookware it can be cleaned by putting in hot water and bringing to a boil. Never use detergent to clean seasoned cookware as it will remove the seasoning: Also avoid putting hot cast iron into cold water. This can cause cast iron to warp or crack. After pouring out boiling water wipe dry with a paper towel. If something sticks to the surface dislodge it by simply using a spoon. Do not use any abrasive item to scrub cookware. Again this can cut into seasoned surface. While pan is still warm from washing apply a fine coating of oil or spray on all surfaces. If metallic taste or signs of rust are noticed simply wash with hot soapy water. Scour off the rust and then reseason your cookware. Store your cast iron cookware in a cool dry location. If storing with lid place a paper towel between the lid and base to allow circulation of air. Seasoning: This is a simple process of oil absorbing into into the pores of your iron cookware leaving a black nonstick surface. Follow instructions below if your Old Mountain cookware ever requires reseasoning. 1. Preheat oven to 350 degrees. 2. Wash cast iron with hot soapy water and a stiff brush. Rinse and dry. 3. Completely coat inside and outside surfaces with melted vegetable oil or shortening (some people prefer lard) or bacon fat). 4. Place cookware on middle rack for 30 minutes. Remove cookware