Seasoning: Traditional cast-iron skillets do not emerge from the box with a nonstick surface. That comes with seasoning, or coating the skillet with cooking oil and baking it in a 180 °C oven for an hour. You will reinforce the nonstick coating every time you heat oil in the skillet, and you can hasten the process by seasoning as often as you like. Cleaning: For best results, rinse the pan with hot water immediately after cooking. If you need to remove burned-on food, scrub with a mild abrasive, like coarse salt, and a nonmetal brush to preserve the nonstick surface; you can also use a few drops of a mild dishwashing soap every once in a while. If the pan gets a sticky coating or develops rust over time, scrub it with steel wool and reseason it. To prevent rust, dry the skillet thoroughly and immediately coat the cooking surface with a thin layer of cooking oil. Cover with a paper towel to protect it from dust. Since 2013, «BIOL» company started the production of the cast iron cookware, and uses recent developments in the foundry - permanent mold casting. The company constantly modernizes and improves the level of production process, thereby provides the highest quality of products. Almost all cast iron utensils of TM Biol go through seasoning process (heat treatment in oil). In this case, a thin, porous coat of iron oxide is covered the surface that provides rust resistant and some non-stick properties.
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