STEEL COMAL

The curing process is what enables the longevity of the utensil and ensures the quality of the food prepared in it. With frequent use and certain care, the surface will become smoother, and the utensil's color will become darker and more lustrous. In case of stains or rust appearing, it is necessary to repeat the curing process. It is advisable to perform this curing process once a year.

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

Dry it over low heat on the stove until all moisture evaporates, let it cool, and then apply a generous layer of vegetable shortening using a paper towel to evenly coat the entire interior and exterior surface. Preheat the oven to 350°C / 662°F. Place the utensil in the oven for 3 hours. Use a layer of aluminum foil on the oven rack to prevent any mess. Allow it to cool outdoors for 1 hour. Clean the surface with a paper towel and apply a new thin, even layer of vegetable shortening. For its first use, cook a fatty food like bacon or fried chicken.

DAILY CARE
Wash only with hot water and a soft sponge. Avoid using soap. Food residues that might be stuck to the surface can be dissolved by placing the utensil on the stove with a little water; repeat until residues are satisfactorily removed. Never cool rapidly using water directly, as it can cause permanent damage or crack the surface. Dry any remaining moisture over low heat on the stove to prevent rust from affecting the surface. Never leave it outdoors. Before storing, apply a thin layer of vegetable oil to the surface using a paper towel.

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