Use & Care Guide


Guidelines for Use and Care of Stove&Dove Cast Iron Cookware

Congratulations! You’ve chosen a Stove&Dove cast iron designed to last a lifetime!  Cast Iron cookware heats up more evenly than any other kitchen pan. The new Stove&Dove skillet holds on to heat extremely well, releases healthy nutrition’s and makes your food taste delicious. Cast iron cookware can stand the test of time if properly cared for. Celebrated by chefs all around the globe, they believe that the older cast iron becomes, the better it performs. 


Seasoned Cast Iron Cookware

The Stove&Dove Cast Iron Cookware has been seasoned in the factory, that means that you can use it right out of the box. However, the seasoning in the factory is only primary, please do not expect satisfying "non-stick" finishing for the first cooking’s. The natural "non-stick" coating is only generated after repeated cooking with oily foods, which will make the food oil immerse into the porous of the cast iron and form a natural layer the so-called Platina.

Follow these simple steps for washing, drying and storing, and you can enjoy the skillet for multiple generations.



  1. Rinse the cookware under hot water while scrubbing with a brush, removing all residuum of food. Wash the cast iron with mild dishwashing detergent or without soap and dry it inside and outside completely by low heat on stove for one or two minutes (then turn off stove) before storing. Do not overheat the cast iron empty, which will cause smoke and smell. If you heat dry the cast iron cookware completely, it won't rust. Never drain dry or put in the dishwasher, never scour with harsh abrasives, don’t use soap or less soap when washing, just rinse the cast iron with hot water, or wash the cast iron when it is still warm. The detergent or soap may ruin the healthy seasoning and could lead to rusting
  1. When the cast iron is completely dry, add a small amount of cooking oil or non-stick cooking spray to the cookware, and distribute evenly with a paper towel. Store in a warm, dry place with lids off to prevent condensation and rust.
  1. A cast iron requires a medium or medium to high setting on the stovetop because the material heats evenly and rapidly. Never place on an already-heated burner as this may cause it to crack. Never put the high heated cast iron into cold water.
  1. The use of a potholder is recommended. The handles of the cast iron will be hot when used.



For optimal results, or if rust appears in any case, scour the areas with abrasive salt and oil, and then re-season the cast iron. This will re-build the smooth surface of the cast iron, keep it from deteriorating, rusting, and will eliminate the need for excess grease and oil when cooking. This simple process is as following:

  1. Wash with mild dishwashing detergent, rinse, and thoroughly heat dry the iron. Never drain dry or use the dishwasher.
  2. Rub a thin layer of vegetable oil on the interior and exterior of your cast iron cookware. (All cast iron lids must be treated the same way as your pots / pans.)
  3. Place oiled cookware into your oven and heat to 300 degrees – 400 degrees F for 30 – 60 minutes.
  4. Turn oven off and allow cookware to cool. Remove from oven, drain excess oil, and then wipe any remaining oil off with a paper towel.



Q.1: My cast iron cookware got rusted after usage, is it a quality problem

A.1: Cast iron cookware is natural iron without densified coating, nor any plating of anti-rust, its capability of anti-rust is weak. As anti-rust layers often contain unhealthy chemicals it is not applied to any cast iron skillet. The exposure to rust is a general feature of cast iron skillets.

The Stove&Dove cast iron skillets is made out of the highest density and quality of iron which is extremely stable and resistant. However, if you want to enjoy the variety of advantages a cast iron provides you will have to care of it properly. We suggest putting the cast iron on the stove to heat dry the water completely to avoid rusting.

Q.2: When I used the Cast Iron to cook, the food stuck on the pans, is this normal?

A.2: The cast iron cookware cannot become non-stick right from the beginning. After repeated cooking of oily or fat food, the cooking oil will immerse inside the porous surface of the cast iron and form a natural "non-stick" coating (Platina). Once this so-called Platina is created you will enjoy all the benefits of a cast iron skillet.  

Frequently frying, baking fat or oily food will help the development of the "non-stick" coating. On the contrary, boiling, water-abundant food, or acid/alkaline food will deteriorate the "non-stick" coating. To keep the "non-stick" coating, when washing the cookware, use no soap or less soap, just rinse with hot water.

The "non-stick" coating of the cast iron is not the same as the traditional concept of Polymer Materials non-stick, which easily wears out and accumulates in the human body.  When choosing the cast iron cookware, you decided for a natural, and healthy lifestyle.