Cooking with cast iron for the first time? Here's how to get off to a good start.
A cast iron pan has a unique quality. The material adapts to how you use and care for it. At The Windmill, we do it our way: quietly, simply, and with care. We distinguish between two crafts associated with cast iron— seasoning and maintain—and are happy to help you on your way.
Seasons: laying the foundation
Every cast iron pan from The Windmill is Pre-seasoned . This means we've already given it a first layer of protection. It's still a good idea to do this again at home: season (Searing). By gently heating the pan with a layer of vegetable oil, you build a natural protective layer. This layer helps prevent rust and makes cooking smoother.
the full explanation is in this blog post: All about burn-in.
Maintenance: small work, big difference
After use, you want to clean your pan without damaging the protective layer. For this, it is best to use a Chain mail scrubber . We offer two versions: one with a silicone core for extra grip, and a flexible one without a core for more sensitivity. Both are suitable for daily use.
After cleaning you can treat the pan with our Conditioner —a blend of natural oils that nourishes and protects the cast iron. This helps maintain the seasoning and keeps your pan looking good for years to come.
the full explanation is in this blog post: All about maintenance.