We aimed to build a heritage brand, with the intent to create a durable, heirloom-quality piece of cookware. We designed our 10" Cast Iron Pan with this in mind.
First Use
A light rinse to remove any packaging fibres is all that's necessary before first use. Unlike most other cast iron pans, your Matheson 10" Cast Iron Pan comes pre-seasoned ready to use straight from the package! Pre-heat the pan and try cooking a protein with fat or using a small amount of high smoke point oil for the first time cooking with your new pan.
Cooking
The Matheson 10-inch cast iron pan can be used on all cooking surfaces. It will perform well on gas stoves, glass-top stoves, in your oven, and even on an open fire pit. However, cast iron should not be used in microwave ovens.
Cast iron cookware retains heat exceptionally well, so cooking on high heat should only be necessary for boiling water or reducing sauces. For most cooking tasks, medium or low heat is ideal, even for searing or frying. Overheating may cause food to burn or stick.
Match your burner size to the pan size to ensure even heat distribution. Avoid positioning the pan handle over adjacent elements. Always use a cloth to hold the handle, as it can get very hot. When serving, place the pan on a trivet to protect surfaces.
Finish and Seasoning
The pan has a black enamel finish, a three-layer coating designed to protect it from rust and allow a natural patina to develop with regular use. The patina (also called “seasoning”) is created as natural oils, fats, and sugars bake into the pan’s surface. As the patina develops, less oil will be needed for regular cooking.
To maintain the seasoning, it's best to cook with your pan regularly. Proper care is essential to maintain both the finish and patina to ensure the pan remains of high quality. Refer to the following sections for more details.
Tools to Use
Tools made from silicone, wood, or heat-resistant plastic are ideal for comfort and safety. Metal tools such as spoons or whisks may be used but should be handled with care to avoid scratching or damaging the surface. Exercise caution when using knives or other sharp tools in your pan, or when serving directly from the pan.
Washing
Your pan is easiest to clean while it’s still warm, as food scraps are less likely to stick. However, avoid washing the pan while it’s piping hot to prevent rapid temperature changes, which could cause shock.
Hand-wash your pan in hot, soapy water using a nylon bristle scrubber or sponge. Avoid using steel wool, abrasive scrubbers, or anything that could damage the seasoning or finish.
Drying
After washing, towel dry the pan to remove any excess water. The towel may absorb some of the oil from the pan's surface. Ensure that the pan is thoroughly dry before storing it away to prevent rusting.
Warranty
Matheson guarantees its products against manufacturing defects and shipping damage for 30 days after delivery. If you notice any issues, please contact us immediately.
Issues caused by regular use or failure to follow care instructions may not be covered. Read our full return policy here.
Further Questions
Visit the Product Page for details and specifications on the Matheson 10" Cast Iron Pan.
For general questions, visit our FAQ Page, or email us for support.
Quick Tips
- Pre-Seasoned: Ready to use, no need to season like some other cast iron pans.
- Use Regularly: To maintain the seasoning, cook with your pan often, and apply a thin layer of oil after each cleaning.
- Avoid Soaking: Do not soak your cast iron pan in water for extended periods to prevent rust.