Cast Iron Care Guide
Cast Iron Care Guide
A pan that lasts a lifetime takes a few minutes of care every time you cook. Here is the simple LineExpress routine our team follows in their own kitchens.
1. Seasoning your new pan
Every LineExpress pan arrives pre-seasoned, but a quick first seasoning at home locks in the finish. Wash with warm water, dry on the hob, rub on a thin layer of flaxseed or vegetable oil, then bake the pan upside down at 200°C for one hour. Let it cool inside the oven.
2. Daily washing
Skip the dishwasher and aggressive detergents. Rinse with warm water and use a stiff brush or wooden scraper for stuck residue. Salt works beautifully as a mild abrasive when needed. Dry the pan straight away — moisture is the only thing cast iron does not tolerate.
3. Re-oiling after every wash
After drying, place the pan on a low flame for thirty seconds, then rub on a thin layer of neutral oil with a paper towel. A truly thin film is enough; excess oil polymerises into a sticky residue that you will need to scrub off later.
4. Storing between cooks
Store your pan in a dry cupboard. If you stack other cookware on top, slip a paper towel or tea towel between them so the seasoning layer is not scratched. A cast iron pan kept dry will only improve over the years.
What to avoid
- Soaking in the sink or letting water sit on the surface.
- Strong detergents and metal scourers — both strip the seasoning.
- Cooking very acidic dishes (tomato sauce, citrus reductions) for long periods until the pan is well seasoned.
Questions about a specific pan? Get in touch with our team →