Instructions for the use and storage

The warranty period for all products is 24 months from the date of sale, provided that the instructions for use and storage are followed.

  • Uncoated cast iron cookware is made of natural environmentally friendly material.
  • Cast iron is one of the best materials for cookware.
  • Cast iron can be heated to high temperatures, it is practical, does not emit toxic substances, has a high heat capacity and can serve for decades.
  • Uncoated cast iron cookware is designed for cooking fried and stewed dishes on all types of stoves.

Preparing new cast iron cookware

  1. Before the first use, the product must be thoroughly washed with hot water and detergent, using a sponge or brush. Then wipe dry.
  2. Ignite the dishes with salt (for 10-20 minutes), stirring the salt.
  3. After calcining, the salt must be poured out, the dishes must be allowed to cool and the product must be rinsed with running hot water. Then wipe dry.
  4. Heat the cookware on the stove to over 100 ° C and apply a thin layer of vegetable oil on the inner surface and let cool. The cast iron cookware is ready to use.

Cast iron cookware care

  1. Do not leave cooked food in a cast iron storage container.
  2. After finishing cooking, the dishes must be washed (if possible without abrasive detergents), dry thoroughly (it is better to dry on the stove so that no moisture drops remain that can cause rust spots) and apply a thin layer of vegetable oil.
  3. It is only necessary to wash cast iron dishes by hand, without using dishwashers.
  4. Store cast iron cookware in a dry, ventilated place.
  5. If used improperly, rust stains may appear on the surface of cast iron cookware, but this is not a defect. They can be eliminated in the following way: it is necessary to remove all rust with a metal brush, heat the dishes, followed by applying a thin layer of vegetable oil.

Cast iron rusting is not a defect or a manufacturing defect and arises from improper use of the cookware.

Before using for the first time, wash the dishes in hot water, using a soft sponge and liquid detergent, wipe dry, pour sunflower oil into it to cover the bottom, and add a tablespoon of table salt, put on it and heat.

Then cool, drain the oil (it is not good for food), wash the product. To clean aluminum, do not use agents with high alkalinity – they can destroy the surface oxide film that protects the metal from further oxidation.

If the walls of the aluminum cookware are darkened, the plaque can be removed with a cotton swab or a cloth soaked in a solution of vinegar and half with water. After that, you need to rinse the dishes with warm water and wipe dry.

You can also wash a blackened aluminum pan by filling it with 3-4 tablespoons of water. tablespoons of vinegar and letting the water boil for 10-15 minutes.



  • do not leave cooked food in storage containers;
  • do not overheat dishes without contents;
  • do not heat fats until charred;
  • use soak to remove residues;
  • after finishing cooking, the dishes must be washed and dried on the stove.