FAQ
factory Seasoning is a layer of vegetable oil that is applied and heated onto the iron to protect it and aid in its non-stick properties. The sensware is applied with vegetable oil both inside and out, and when heated at certain temperature, polymerization occurs and the sensware becomes seasoned with mild black finish .
"dark black patina occurs on regular use of sensware"
during the first uses, you’ll notice continious change in color, especially on the cooking surface because of the natural impact of heat on iron.
Your skillet will turn dark spots in some areas and the coloring will appear uneven at first. Don’t afraid! That’s perfectly normal. We intentionally apply our seasoning thin, as it’s best with our surface finish to have the seasoning build up slowly On regular use . If you only use your cookware a few times a year, then this “nonstick” coating is going to be very thin and prone to sticking or damage
" more you use them , the best flavours and results you get "
You should use a little extra cooking or vegetable oil the first 3-4 times you use your new sensware. As the seasoning builds up, food will stick less and less. After cooking in your sensware a few times, you’ll find the food releases effortlessly.
Remove all the rust: Use fine steel wool or sponges and nylon scrubbers to remove rust from affected areas. Scour the skillet until the area returns to raw cast iron.
Wash the skillet thoroughly: Wash the cast iron with warm water and mild dish soap.
Dry the skillet: Thoroughly dry the cast iron immediately with a clean dish towel or paper towels.
Cover the pan with a coating of oil: Apply a small amount of vegetable oil to the entire piece
Place the pan in the oven: Place the cast iron upside down on the top rack of your oven. Place a sheet of aluminum foil or a foil-lined baking sheet on the bottom rack to catch any oil drips. Heat the cast iron for one hour at 350°F.
Let the pan cool before using: Turn off heat, let cast iron cool, then get back to cooking!
After all, rust is just iron oxide and is completely harmless.
Anything you would normally cook in a all metallic cookware can be cooked in cast iron. We do recommend that you make sure that your cookware is well seasoned before cooking anything that is highly acidic (tomato, lemon juice, etc).
All of our factory Seasoned Cast iron cookware are manufactured and tested in the CASTWELL FOUNDRIES (a group of sensware),INDIA
After washing wipe out most of the water with a towel or paper towel. Place the cast iron cookware over a medium flame and let it sit until very dry — about 3 to 5 minutes. Let it cool, wipe out one more time, then put it away.
sensware only recommends canola oil. We know that there are many other methods and oils are recommended over the internet and we haven’t tried everything. However we have done a long term testing and found that canola oil is by far the best we have tested. but we really suggest you do not use olive, sesame oil.
As the handle is made of bare iron, it inevitably heats up during the cooking. To compensate for this, we advise you to use heat resistance handle glove. This handle glove will stop heat sensation and enable a safe use.
It is not recommended to store food too long in a cast iron cookware. If stored long enough the cast iron often begin to rust.