THE IRONCLAD RITUAL
A step by step guide for the use and care of Ironclad cast iron pans
A guide to seasoning and caring for your Ironclad cast iron pans.
Iron cookware has been around since, well, the Iron Age, but about 50 years ago, we switched to Teflon. A decision that wasn’t great for our health or the planet.
Today, people are returning to natural, sustainable options like cast iron, and for good reason. Cast iron pans work on gas, electric, induction, ovens, BBQs, or open fires. And they get better with use, rather than heading to landfill every 12 months like that non-stick rubbish.
If you're new to cast iron, not being able to put a pan into the dishwasher might seem like a vision of an apocalyptic future. But it's far easier than you think. And a lot faster than standard clean-up.
We've outlined a simple guide below for light, heavy, and do-over situations.
After a few meals, these simple rituals will become second nature.
What to do the day your Ironclad arrives.
Ironclad cast iron pans are made from premium cast iron and are incredibly durable, naturally non-stick, and surprisingly easy to clean.
The biggest barrier to ditching nonstick for cast iron is usually just unlearning the habits taught to us by Teflon.
Here's the process for the first wash and prep.
Wash: Use dish soap and rinse well.
Dry: Thoroughly dry with a tea towel. No drip drying.
Warm: Place on low heat until completely dry.
Oil: Apply oil or conditioning balm with a dry cloth.
Done: Let cool in the oven. Ready for many meals ahead.
What to do if your Ironclad needs a light clean.
The Light Clean Ritual is great for clean-up after baking and frying.
Wipe: Remove residue with a dry cloth or paper towel.
Warm: Place on low heat to absorb seasoning.
Oil: Rub in a teaspoon of oil or balm with a dry cloth.
Heat: Bring to high heat.
Done: Let cool. Ready to go again.
What to do if your Ironclad needs a heavy clean.
The Heavy Clean Ritual is great for sauce-based meals like curries, stir-fries, slow roasts, and soups:
Boil: Add water and bring to a boil to loosen residue.
Scrape: Use a wooden spatula to remove stuck bits.
Rinse: Rinse under hot water; scrub if needed.
Warm: Dry thoroughly and warm on low heat.
Oil: Apply a teaspoon of oil or balm.
Done: Cool. Ready to use again.
Do-Over. How to reseason your Ironclad from scratch.
Re-seasoning a cast iron pan from scratch is easier than you think. It's a great way to restore the natural non-stick surface if the natural seasoning has chipped or flaked. Many cast iron fans choose to re-season periodically to ensure even cooking, easy cleaning, and long-lasting performance.
Heat: Bake the pan upside down on high heat (or oven clean mode) for 2 hours.
Wash: Wash with dish soap and rinse.
Dry: Dry with a tea towel—no drip drying.
Warm: Heat gently on low to absorb seasoning.
Oil: Rub oil or balm over the surface.
Bake: Bake upside down at 220-240°C for 1 hour.
Done: Cool in the oven. Ready to cook again.
A Few Handy Tips
Low Heat to Start: In the beginning, use extra oil and keep the heat low to help build a non-stick surface.
Avoid Acid Early On: Wait until the seasoning is well-established before cooking acidic foods like tomatoes or vinegar.
Oil or Balm?
The choice of oil or balm for seasoning your cast iron is personal, influenced by flavour, dietary preferences, and maintenance needs. At the foundry, we use vegetable oil for the first season, giving the pan a solid base layer. From there, you can continue with our all-natural conditioning balm—crafted with Australian lemon myrtle, soy wax, and sunflower oil—or your favourite high-smoke-point oil, like grapeseed or flaxseed. After cleaning, apply a small amount to a warm pan for a natural black finish that enhances durability and flavour.
