Pre-Seasoned Cast Iron Skillet

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Your Crumble pre-seasoned classic skillet comes pre-seasoned so you don't need to season it to start your cooking journey with it.

Please just do a quick rinse with hot water and wipe it dry before you start to use it.

However, if you'd like to add an extra layer of seasoning of your own (before you start, or at any stage) - please follow the below steps:

1. Rinse your skillet with hot water and dry thoroughly with a soft cloth. Please avoid leaving uncoated cast-iron to drip dry as this will encourage rust formation.

2. Place your cookware over low heat on the stove (or in the oven) to ensure it is completely dry, to help the seasoning absorb.

3. Using a paper towel, rub a small amount of oil (around one tablespoon) all over the surface of your cookware and return to the oven or place it over the stove on a high heat for 10 minutes.

4. Once done, leave to cool slowly and it's ready to go!

For pre-seasoned cast-iron, please do not use the dishwasher to wash your raw cast-iron cookware.

If your cooking was light without much sticky sauces, then start with a wipe down with a paper towel followed by placing the pan over low heat. Using a paper towel, coat the pan with oil and turn up the heat on high to activate the sterilisation process. Leave it to cool and it's ready to use again.

For meals that were saucier and had lots of sticky residue, add water to your cookware and bring to a rolling boil to loosen residue. You can also use a spatula to really scrape off the stubborn stuff. If it's really stuck, use an iron scrub. Empty and rinse with hot water. Dry the cookware thoroughly, then place it on the stove over low heat, use paper towel to coat it with oil and once the surface has dried, you're all done.

For an in-depth seasoning guide, click here.

It's common for food to stick on your cast-iron skillet in the beginning. As such, we advise to be a bit more generous with our cooking oils and to keep the temperature to a low-medium heat to build up layers of a naturally non-stick base.

As cast-iron retains heat better than any cookware, putting it over high will cause food to stick horribly. In addition, try to avoid acidic foods like tomatoes and citrus in the beginning as it will eat away at your layers of seasoning. Once your cookware is fortified, there should be no issue with acidic foods.

Rust formation is commonly associated with leaving your cookware to drip dry or if it was placed in a dishwasher and not thoroughly dried afterwards. Changes to levels of moisture in the air can also occasionally cause rust spots.

Additionally, it also means that your cookware hasn't been seasoned properly or needs a bit of seasoning TLC. Click here for our seasoning guide.

What you need to do is:

1. Scrub off the rusty sections with steel wool and then wash the pan with warm, soapy water.

2. Dry the cookware thoroughly and pop it on the stovetop or in the oven on low heat to make sure it's really dried out.

3. Using a paper towel, rub oil all over the surface of your cookware and return to the oven or over the stove on a high heat for an hour.

4. Once done, leave to cool slowly and it's ready to go!

Yes, Crumble products have SGS certifications for: FDA - American Food and Drug Administration (FDA) Compliance Policy Guides Sec.545.400 (CPG 7117.06) and Sec. 545.450 (CPG 7117.07) Pottery(Ceramics)-Leachable cadmium and lead Heat Test - Up to 350 Degrees without any cracks or discoloration CAL65 - 65(Superior Court of the State of California – County of San Francisco Case No. 938430) - Leachable Lead and Cadmium