Caring for Iron Cookware and Utensils

Our authentic cooking utensils, cutlery, eating utensils, pots, pans, kettles are made with the same materials and in the same way the originals were made. Perfect for re-enactment; from Roman encampments to Viking and Medieval camps, feasts and festivals, your settings will be authentic! To get years of use from forged iron cookware and utensils we recommend the following steps.

How To Season Your Iron Pans:
1. Scrub the utensil or pan well in hot, soapy water.
2. Dry it thoroughly.
3. Spread a thin layer of melted shortening or vegetable oil (not olive oil) over the skillet.
4. Place it upside down on a middle oven rack at 450° (Place foil on a lower rack to catch drips).
5. Bake 1 hour and let cool in the oven.

Cast Iron Upkeep:
1. Cast iron is easiest to clean while it is still warm. Rinse with warm water and use a brush or scraper to remove stuck-on bits.
2. For food that is really stuck-on, scrub with salt and oil, then rinse and wipe clean.
3. Dry the pan or utensils and coat with a thin layer of oil.

Storing Your Cast Iron:
1. Ensure your cast iron is bone dry before storage. If you have just cleaned it, heat it on the stove (medium heat) for a few minutes, then leave out to cool.
2. If you are stacking cast iron, we recommend placing a paper towel or thin rag in-between the items for protection against scratches and moisture.

***Remember, the best thing you can do for your cast iron is to use it!***