FINEX Cast Iron Dutch Oven and Skillet Set

Pre-Seasoned For Cooking.

Right before the final quality check, FINEX coats their cookware cooking surfaces with 100% organic flaxseed oil for a durable, stick-resistant finish that’s ready to cook with out of the box. Before you use your new FINEX piece for the first time, give it a quick rinse with warm water and dry it completely to remove any sediment that may have settled in the cookware. For your first few uses, add a little oil as you start cooking to help preserve the new coating. Over time, your FINEX cookware will continue to develop a natural seasoning, which will enhance the stick-resistant surface.

Cooking with Cast Iron.

For an even heating surface, preheat your cast iron pan before cooking. We recommend a medium-low heat for a few minutes. Cast iron can take longer to warm up, but it holds on to heat longer, too. FINEX’s thick-wall design provides even heat distribution and retention for searing performance unlike anything else on the market. Perfectly crispy skin and golden brown edges are just minutes away.

Cleaning Cast Iron.

Step 1. For easy cleaning, simply scrape off food and rinse using hot water. For tougher cleaning jobs, use a stainless steel scrubber to remove tough, stuck-on food bits. Use a dab of soap if necessary. Never put your cast iron in the dishwasher or let it soak for long periods of time.

Step 2. Once you’ve washed and rinsed your cast iron thoroughly, be sure to dry it immediately. Do not air dry. Use a towel to wipe it down or place your cast iron on the stove and heat over a medium-low heat to ensure it’s completely dry. Remember, iron loves to rust if left wet. We like to say, “We’ve never seen a dry cast iron skillet rust.”

Step 3. Warm your cast iron on the stove using medium-low heat. Then, apply a very thin layer of oil (any vegetable oil you like) and work thoroughly into the pan. Be sure to wipe off any excess. Let it cool and store for your next use. Applying a little oil to your cast iron protects the natural seasoning you’ve worked hard to develop and it also provides protection against moisture and corrosion when storing.

Re-Seasoning Cast Iron.

Cast iron is very durable and forgiving. Scorched, scratched or rusted pans can be returned to perfect working condition with a little elbow grease and some quality oil. Preheat your oven to 400 degrees. If your pan has rust, gently remove it using steel wool. Wash and dry your cast iron cookware thoroughly. Once completely dry, apply a very thin layer of flaxseed oil to the entire surface of your cast iron pan (including the outside surface). Wipe off any excess oil, then place the pan in your preheated oven. Bake the pan for one hour at 400 degrees. You can repeat this process to build up your seasoning and maintain the pan for generations.