Your pan arrives pre-seasoned with flaxseed oil and is ready to cook. For the first use, rinse with hot water, dry over a low burner, and apply a thin coat of neutral oil before heating. For a full re-season at home: wash with soap, dry thoroughly, apply a very thin coat of flaxseed or vegetable oil, and bake the pan upside-down in a 230 °C (450 °F) oven for one hour. Let it cool inside the oven. Repeat two or three times to build a solid foundation.

Surface rust is common, especially in humid kitchens. Scrub the affected area with steel wool and coarse salt until the rust is completely gone. Rinse and dry the pan over a low burner. Re-season by applying a thin coat of oil and baking upside-down at 230 °C (450 °F) for one hour. Let it cool in the oven. Repeat as needed. A rusted pan is not a ruined pan — it is a pan that needs an hour of attention.

Yes. Cast iron is ferrous and magnetic, which means it works on every heat source: gas, electric, induction, and open fire. Place the pan flat on the induction ring and bring it to temperature gradually. Cast iron holds heat well, so medium is usually sufficient — there is rarely a need for the highest setting.

Orders are dispatched within two business days. Standard delivery takes three to seven working days within the EU and six to twelve working days internationally. Each piece is wrapped in kraft paper and packed with recycled materials. No polystyrene. Cast iron is dense; the packaging is built to take the weight.

Yes. A small amount of dish soap will not ruin a well-seasoned pan. Modern detergents are far gentler than the old lye-based soaps that gave cast iron its no-soap reputation. Wash with hot water and a brush, rinse, dry immediately on a burner, and apply a light coat of oil before storing. Prolonged soaking and air-drying while wet are what cause problems — not soap.