- Wash your NakedPan cookware with hot water and scrubbing brush thoroughly.
- Completely dry pan before putting away. Do not put it away still damp.
- Do not use bleach or cleaning liquids.
- Do not use abrasive scourers or cleaners for stubborn residue. Let the pan soak in hot water and clean again.
- Do not wash in dishwasher.
- Do not put hot pan directly into cold water or fridge, allow the pan to cool down first to avoid warping.
- Do not put hot NakedPan directly on counter tops or unprotected surfaces.
- The NakedPan is heavy, hard and some what brittle and may break if dropped. Ensure that you handle the NakedPan with care.
- Always take care when moving the pans during cooking, the pans get very hot. Always use an oven glove, pot holder or tea towel.
- As the NakedPan does not have an enamelled surface, wooden, plastic and metal utensils are okay to use whilst cooking.
- Store your NakedPan in a cool, dry place.
- Ensure your NakedPan is well seasoned if you are storing it for long periods. Wrap in either a tea towel or place paper towels inside them to absorb any moisture.
- Cast iron can rust if not seasoned well. If rust does appear, scour off with steel wool cleaner lightly and re season the NakedPan.
If your food turns black or gets a metallic taste, it means that you have not sufficiently seasoned the pan or you have left food in the pot after it has cooked. Remove the food, wash with hot water and dry the pan. Re-season the pan by cooking some vegetable scraps in the pan for about 3 – 5 minutes with two tablespoons of oil. Remove the scraps and wash the pan under hot water and dry.
