Ronneby Bruk

Wash - Step 1 

Wash your cast iron cookware by hand. You can use a small amount of soap. If needed, use a pan scraper for stuck on food. For stubborn, stuck-on food, simmer a little water for 3-5 minutes, then use the scraper after the pan has cooled. 

Dry - Step 2 

Dry promptly and thoroughly with a lint-free cloth or paper towel. If you notice a little black residue on your towel, it's just seasoning and is perfectly normal.

Oil - Step 3

Rub a very light layer of cooking oil or Seasoning Spray onto the surface of your cookware. Use a paper towel to wipe the surface until no oil residue remains.

 

Cast Iron Cleaning FAQ's

Q - Can I soak my cast iron pan?

A - No! Soaking cast iron in water is a recipe for rust. If you need to remove sticky or stubborn stuck-on food, use a nylon scrubbing brush or a pan scraper and rinse under warm water. Be sure to thoroughly dry your pan.

Note: If you do accidentally leave your pan in water for too long and it develops rust, don't panic! With a little extra care, you can remove the rust and continue using your cast iron cookware.

Can I use soap to wash cast iron?

Contrary to popular belief, you can use a small amount of soap to clean cast iron cookware! Large amounts of soap can strip the seasoning off your pan, but you can easily re-season your pan as needed. 

 

Can I use steel wool or a metal scrubber to clean my cast iron pan?

No! We recommend using a pan scraper  to remove any stuck-on residue. We only recommend using steel wool or a metal scrubber to remove rust before reseasoning.

 

Can I put my cast iron pan in the dishwasher?

No. Our cast iron cookware should be washed by hand. A dishwasher will remove the seasoning and likely cause rust.

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"What a wonderful pan, I use Ultra Light Original almost every day, a real top product, thanks"

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"I tested the Ronneby Bruk Ultra Light Original pan and … you've won me! I had never thought I would be so impressed. I'm going to save up fore the whole collection :-)

MARIE-CLAIRE VAN DEN BERG, Journalist and Columnist in De TELEGRAAF

I have tested the thin lightweight cast iron wok: really super, fast to achieve the right temperature, good spreading of the heat, virtually not sticking and easy to clean!!!

FREDERIK KAMPHUIS, "The Toolman". The No 1 cookware expert in NL.

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