Seasoning guide

A surface you build yourself.

Seasoning is oil, heated onto iron until it hardens. Every time you cook and care for the pan, it gets a little better.

Why it matters

A well-seasoned surface releases food more easily and resists rust. It is also the reason cast iron improves rather than degrades with use.

1. 01WashRinse the new piece in warm water to remove any packing residue, using a brush and a little mild soap if you wish.
2. 02Dry completelyWipe with a cloth, then leave it on a low flame for a short while until no moisture remains anywhere on the surface.
3. 03Apply a very thin layer of oilUse a cooking oil you normally use. Spread it over the whole surface, then wipe most of it back off — the pan should look barely oiled, not wet.
4. 04HeatWarm the pan through so the oil sets onto the iron rather than sitting on it. Exact temperature and duration to be confirmed by RIVEDA — placeholder.
5. 05Let it coolLet the pan come down to room temperature on its own. Avoid cooling it quickly with water.
6. 06Cook regularlyThis is the real seasoning process. Cooking with a little oil, then washing and drying properly, builds the surface far better than any one-off routine.