FAQs
Q: Does CountryCook Cast Iron Cookware have Coating?
Ans: No. CountryCook Cast Iron Cookware doesn’t have any Teflon / Chemical coating. But, it has Vegetable oil layer as a part of pre season.
Q: My CountryCook Cast Iron Pan color is fading. Why?
Ans: The black surface on cast iron pans is created by a process called ‘seasoning’. This involves partially burning oil onto the surface of the pan to create a layer which both protects the pan from corrosion and prevents food from sticking.
It is perfectly safe to use the pan if the black layer is removed but it can be restored fairly easily.
The basic process is to get the pan really hot and then apply a small amount of oil (neutral flavored vegetable oil is ideal) which you (carefully) rub over the whole surface with a wadded up piece of kitchen paper or a clean cloth. The oil will start to smoke and oxidize, turning first brown and then black.
The key is to gradually build up layers until you have a glossy black surface.
Q: Is if harmful, If Oil layer faded and mixed with food?
Ans: No. its not a color.
The black surface on cast iron pans is created by a process called ‘seasoning’. This involves partially burning a oil onto the surface of the pan to create a layer which both protects the pan from corrosion and prevents food from sticking.
If you keep your cooked food in Cast Iron Cookware for long time, it turns to back due to citric acids in the food and it’s natural foramina of a iron which leaves small amount Iron in the food.
So, please take of your food in to another safe bowl after cooking.
Q: My Food turning to Black. CountryCook Cast Iron has any color coating?
Ans: No. its not a color.
The black surface on cast iron pans is created by a process called ‘seasoning’. This involves partially burning a oil onto the surface of the pan to create a layer which both protects the pan from corrosion and prevents food from sticking.
If you keep your cooked food in Cast Iron Cookware for long time, it turns to back due to citric acids in the food and it’s natural foramina of a iron which leaves small amount Iron in the food.
So, please take of your food in to another safe bowl after cooking.
Q: My Cast iron Pan is getting rust. Why?
Our cast iron cookware is made of a mix of crude iron, steel, and alloys. Without the protective layer of carbonized oil called seasoning, cast iron is susceptible to rust. Even a well-seasoned pan can rust if it's left in the sink to soak, put in the dishwasher, allowed to air dry, or stored in a moisture-prone environment. There's no need to throw away a cast iron skillet that's a little (or a lot) rusty.
Follow easy steps as mentioned in HOW TO REMOVE RUST in user manual.
