Kyyte Kyyte Sheet Metal Iron Set of 2 Pcs- 1 Flat Tawa 23 cm with Wooden Long Handle and 1 Frying Pan/Skillet- 24 cm Dia with Wooden Long Handle

MAINTENANCE INSTRUCTIONS: Dos and Don’ts, for IRON Cookware Do 1.Rub your iron cookware with oil before storing: After washing and carefully drying your cast iron cookware, use a paper towel to apply a very thin layer of neutral oil like soybean, flaxseed, or vegetable oil. | Season your iron cookware twice a year. In addition to keeping your iron cookware well-greased after cooking, it’s a good idea to give them a full seasoning twice a year. The same seasoning process can be followed as mentioned earlier. Transfer the prepared food into a separate non-corrosive storage utensil immediately after cooking your food in an Iron cookware. | NOTE: This IRON cookware is NOT Dishwasher-safe Don't 1. Put your Iron cookware in wet condition. Water may gather in the bottom of the utensil and rust. If your pans do rust, gently remove the rust with a fine steel wool pad. Then rinse, dry, and proceed with the seasoning process mentioned above. Put your pans in the dishwasher. A dishwasher is too harsh and can potentially strip the surface of your iron cookware. | Let your pans soak and keep your pan out of the sink until you’re ready to clean it. Excessive soaking can cause rust. Use it to cook acidic foods Due to the corrosive nature of iron cookware, acidic foods like tomatoes, beans, and large amounts of citrus juice can potentially strip the surface of a pan and make the food taste metallic. If you have relatively new iron cookware, save this cooking job for your stainless steel or enameled pans. | Let your pan get sticky If the surface of your skillet feels sticky from oil, then the iron cookware isn’t properly seasoned and it can cause the fat on the surface to flake off. To fix this, lay a sheet of aluminum foil on the bottom rack of your oven. Preheat the oven to 400° and bake the skillet upside down for 1 hour. Let cool completely in the oven.