FAQ (Frequently Asked Questions)

Q: "Are all Castle Iron skillets pre-seasoned?"
We preseason all of our cookware. This means they come ready to use right out of the box. If you would like to do a special order of non-seasoned cast iron, send us an email.
 
Q: “Is the added iron from cooking in cast iron safe?”
Absolutely! The iron in your cookware is no different than the iron in your blood. Cooking with cast iron is an easy and natural way to get additional iron in your diet, which can be beneficial to many groups of people. However, those with hemochromatosis or excess iron in their blood, should approach with care.
 
Q: "Can I use my Castle Iron skillets on a glass/induction stove top?"
Absolutely. Castle Iron's skillets perform well on any cooking surface. We recommend you try them all!
Q: "Can I use soap to clean my cast iron?"
This is a rather controversial topic. After much research, we have found that most dish soap in small quantities doesn’t break down the polymerized layers of oil. We don’t recommend this often though as the oil and spices are good for your cast iron.
Q: “What type of utensils can you use in cast iron cookware?”
Essentially any type of utensil is suitable! If your seasoning is built up then you don’t have to worry about using heavier-duty steel utensils. However, still be conscious not to scratch at your cast iron too much as you may need to re-season it again.
 
Q: “Can you leave food in cast iron overnight?”
Generally, this is not a good idea. Acidic foods left in your cast iron for long periods of time can begin to eat away at your seasoning and leave it looking patchy. If the food was wet or warm when put into the fridge, condensation can occur leaving it moist and prone to rust.
 
Q: "What is the best method for seasoning?"
The most effective method is to coat your cast iron in oil and fully bake it in the oven for about an hour. Check out our guide for a step-by-step on how to properly season your cast iron.
Q: "How is Castle Iron environmentally friendly?"
​We source all of the metals we use for our skillets from existing materials. Rather than digging for new ore, we recycle local Canadian metals. Next we use recycled sand to make our molds. Finally, we ship our products using boxes that are made from recycled paper.
 
Q: “Is steel wool okay to use on cast iron?”
Typically, no. This is because the wool contains sharp ends that can penetrate your seasoning. We have found one of the best tools is a chainmail scrubber. These scrubbers are made of stainless steel so they don't rust and are smooth so they don’t penetrate your seasoning.
 
Q: “Is cast iron worth it?”
Yes. Cast iron is built to last and offers many advantages over other types of cookware. Oftentimes, one piece of cast iron can last for generations. Add that to the fact that cast iron is made free from chemicals and toxins, and you’re looking at one of the best kinds of cookware around.