STEEL COMAL

The seasoning process is what ensures the utensil's longevity and guarantees the quality of the food prepared in it. With frequent use and proper care, the surface will become smoother, and the utensil's color will become increasingly darker and shinier. If stains or rust appear, the seasoning process must be repeated. It is recommended to perform this seasoning process once a year.

FIRST USE

Before using your new cast iron cookware for the first time, wash it inside and out with hot, soapy water using a sponge or brush. Small light and dark spots will appear on the surface; a uniform result is not necessary.

Dry it over low heat on the stovetop until all moisture evaporates. Let it cool, then apply a generous layer of shortening with a paper towel, ensuring it evenly covers the entire interior and exterior surface. Preheat the oven to 350°F (175°C). Place the cookware in the oven for 3 hours. Use a layer of aluminum foil on the bottom of the oven to prevent splattering. Let it cool at room temperature for 1 hour. Wipe the surface clean with a paper towel. Apply another thin, even layer of shortening. For its first use, cook a high-fat food such as bacon or fried chicken.

DAILY CARE

Wash only with hot water and a soft sponge. Avoid using soap. Any food residue that may remain on the surface can be dissolved by placing the utensil over a flame on the stove with a little water; repeat until the residue is satisfactorily removed. Never cool using direct water, as this can cause permanent damage or crack the surface. Dry any remaining moisture over low heat on the stove to prevent rust from forming. Never leave the surface exposed to the air. Before storing, apply a thin layer of vegetable oil to the surface using a paper towel.

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