Welcome to your Foundry pan.

Every Foundry Pan will develop its own character through cooking and use. Small marks in enamel, seasoning changes and surface patina are all part of the process – and part of what makes cast iron so special.

Cook often, care for it simply, and it’ll reward you for decades to come, this piece is built to last a lifetime.

This guide will help you get the best possible cooking performance from day one, and keep your pan performing beautifully throughout its long life. 

FIRST USE:

Before cooking with your pan for the first time – it's been on a journey, so let's think hygiene - 

• Wash with warm water and a small amount of mild dish soap
• Rinse thoroughly and dry completely
• Your pan is now ready to use
• No seasoning needed. Ever. You're ready to cook.
  

EVERYDAY COOKING TIPS:

To get the best performance & longevity from enamelled cast iron.

• Heating: Go Low and Slow – Enamelled cast iron retains and distributes heat exceptionally well. High heat is not necessary. So relax, and give it 3-5 mins to heat gently – this will protect the enamel.
• Cooking oil or fat: Add a good amount as the pan is getting hot and allow this to heat up first before adding food. It won't take long so don't let the fat start to smoke.  
• Adding food: The secret to “non-stick” cooking in cast iron – Let the food do its thing, allow it to cook and then lift off the pan, when properly browned, it will naturally release, if it resists, it’s usually not ready yet. *Tip: most sticking happens when food is added too early. 
• Deglazing is your best friend: If bits stick (and they will sometimes), that’s not failure – it’s flavour. Add a splash of wine, stock, or water & scrape gently with a wooden or silicone spoon. 
  

WHERE TO USE:

One of the most versatile materials to cook with - From stovetop or oven, straight to looking beautiful and keeping food hot on the tabletop. 

• Heat Source: Suitable for all hob types (including induction, gas, electric, and ceramic) as well as oven use up to 500°F (260°C)
  

CLEANING & CARE: 

• Cooling: The pans hold heat - for ages. So let them cool before cleaning. Always avoid putting cold water into a hot enamelled pans, this can cause cracks in the enamel.
• Hand Washing: Wash with warm, soapy water and a soft sponge, cloth or brush. Avoid metal scouring pads, which can scratch the enamel.
  Dry thoroughly, especially any exposed edges.
• Soaking: Enamelled pans are fine to soak with hot water and soap to help remove stubborn dried food.
• Dishwasher: Our Enamelled Pans are dishwasher safe, but we strongly recommend showing some extra love & cleaning by hand. This will keep it looking better for longer. 
• Stains: They will happen, and we like them, they give the pans character, show's they're used and loved. If that's not for you, from time to time you can fill with warm water and add a couple tablespoons of baking soda. Simmer gently for a few minutes, then wash with warm soapy water. *This may begin to dull the enamels surface. 
• Utensils: We strongly recommend using wooden or silicone utensils. (coming from us soon). Metal utensils can scratch and damage the enamel. 
• Scratches: Over time, these will happen. But don't worry, top surface scratches are simply cosmetic – they won't effect the use of the pan. 
• Chipping: Always handle with care, but accidents will happen. For all external chips or ones around the rims, (most common) these are just cosmetic, annoying, but that's all. For any deep cuts or chips on the cooking surface, just ensure it's not gone down to the bare metal. If it has, it's still perfectly safe to use (unlike those forever chemical pans) but you will need to make sure that it's dried completely after washing and put a small amount of neutral oil on the exposed spot to reduce rusting. 

HANDLING:

Cast iron is heavy, there's no escaping that – so always handle with care, especially when hot and full of food.  Remember these pans are not for flipping, they're for gentle cooking. The handles are designed to not absorb as much heat as other cast iron cookware, but you should always use cloths or heat protective gloves.

Pre-Seasoned Cast Iron Foundry Pan:

Pre-seasoned cast iron is built for everyday cooking with a naturally non-stick surface that improves over time. It delivers excellent heat retention and versatility, moving easily from stovetop to oven, and is designed to get better the more you use it.

QUICK TIPS - 

• Wash before first use and dry thoroughly.
  
• Heat gently before adding oil or food.
• Suitable for all stovetops and oven safe up to 260°C / 500°F. Also suitable for open fire cooking.
• Always let the pan cool before washing with a little soap and water.
• Dry thoroughly immediately after cleaning and wipe with a thin layer of oil.
• Store somewhere dry to keep the seasoning in great condition.