Essential for any kitchen, preseasoned Old Mountain Cast Iron
Cookware heats evenly, retains the heat, and is more versatile
than any other type of cookware available. Cast iron will fry,
saute’, grill, roast, stew, and bake..
Old Mountain Cookware is also a great value. All skillets 10 ½”
or larger automatically come with an assist handle made right
into the skillet. Also for your convenience, all dutch ovens
come with a spiral handle for
easy and comfortable handling. And don't forget, Old Mountain
Cookware comes preseasoned and ready to use!
From our wide selection of skillets and dutch ovens, to our
biscuit, muffin, and cornbread pans, we are confident you
will enjoy your Old Mountain Cookware for years to come!
For your convenience, your Old Mountain Cookware has been preseasoned, and
is ready for use. Simply follow cleaning instructions prior to initial use.
CLEANING: After cooking in your Old Mountain Cookware, it can be cleaned by putting it in hot water and bringing to a boil. Never use a detergent to clean seasoned cookware, as it will remove the seasoning. Also avoid putting hot cast iron
into cold water. This can cause iron to warp or crack. After pouring out boiling water, wipe dry with a paper towel. If something sticks to the surface, simply
dislodge it by simply using a spoon. Do not use any abrasive item to scrub cookware. Again this can cut into seasoned surface. While pan is still warm from washing, apply a fine coating of oil, or oil spray on all surfaces.
If metallic taste or signs of rust are noticed, simply wash with hot, soapy water,
scour off the rust, and then reseason your cookware.
Store your cast iron cookware in a cool dry location. If storing with lid, place a
paper towel between lid and base to allow circulation of air.
SEASONING: This is a simple process of oil absorbing into the pours of your iron cookware,
leaving a black, nonstick surface. Follow instructions below if your
Old Mountain Cookware ever requires reseasoning.
1.Preheat oven to 350 degrees
2.Wash cast iron with hot, soapy water, and a stiff brush. Rinse and dry.
3.Completely coat inside and outside surfaces with melted
vegetable shortening or oil (some people prefer lard or bacon fat).
4.Place cookware on middle rack for 30 minutes. You may also want to protect oven from drippings by putting a piece
of aluminum foil on lower rack. After 30 minutes, remove cookware and wipe it almost dry to prevent pooling of
shortening/oil. Place back in oven for another 30 minutes.