If you’re accustomed to nonstick pans or using cast iron for the first time, please read these important notes.

Don’t Cook Eggs or Fish Right Away

The Flambo Skillet is not a chemically coated nonstick pan, so its natural seasoning may not be fully developed at first. To help build a strong seasoning layer, avoid cooking eggs, tofu, or fish in the beginning, as they tend to stick. Instead, start by stir-frying vegetables and using a generous amount of oil. Frequent use over 1–2 weeks will improve its natural nonstick properties.

Ready to Use – No Seasoning Needed

The Flambo Skillet comes pre-seasoned and ready to cook. Simply wash it with warm water and a soft sponge before first use—no need for an initial seasoning process.

Preheat on Low Heat

Always preheat on low heat until water droplets skitter across the surface before adding oil and ingredients. Since heating efficiency varies by stove type, you may need a few tries to find the best heat setting for your kitchen.

Avoid Acidic Ingredients at First

Until the seasoning layer has fully developed, avoid cooking acidic ingredients such as tomatoes, vinegar, citrus, or wine. These can strip away the early seasoning. Once the skillet is well-seasoned, it can handle acidity without issues.

Building a strong seasoning layer takes patience—master these techniques for the best cooking experience.

Preheat First

Heat the Flambo Skillet over medium-low heat until water droplets roll around before adding oil. This helps distribute heat evenly and enhances the skillet’s natural nonstick properties.

Lower the Heat Once Preheated

Cast iron retains heat extremely well, so if you’re used to nonstick cookware, avoid turning the heat too high. Instead, follow the golden rule: preheat on medium heat, then cook on low heat for best results.

No Need to Season the Skillet After Use

Unlike traditional cast iron maintenance, you don’t need to season the pan after every use. Excess oil can build up and form carbonized residue. As long as you use your Flambo Skillet regularly, there’s no need to apply extra oil for storage.

Choose the Right Utensil

The Flambo Skillet performs best at temperatures between 356–392°F (180–200°C).

• Recommended: Silicone, metal, or wooden spatulas
• Not recommended: Nylon spatulas (they may melt at high temperatures)

Proper cleaning ensures long-lasting performance.

Daily Cleaning

Rinse with warm water and a scrub brush—avoid harsh soaps. A thin layer of seasoning will remain on the surface, which is normal and beneficial. Do not scrub off the seasoning layer aggressively.

Deep Cleaning

If food residue remains, use a small amount of mild detergent with a scrub brush. For burnt-on residue, scrub with a stiff brush or steel wool.

Note: Steel wool will strip the seasoning, revealing bare iron. If this happens, lightly coat with oil and heat-dry to restore the seasoning before using again.

Heat-Dry Instead of Wiping Dry

Because cast iron is prone to rust in humid environments, heat-drying is better than towel-drying. After washing, place the skillet over low heat for a few minutes to ensure it is completely dry.

Store in a Well-Ventilated Area

Once dry, store your Flambo Skillet in a cool, dry place with good air circulation to prevent moisture buildup.

• Hot Surface Warning: The skillet retains heat for a long time—use caution when handling.
• Use a Trivet: If serving food directly in the skillet, place it on a heat-resistant mat to protect surfaces.
• Avoid Synthetic Fabric Cloths: Synthetic fabrics can melt when exposed to high heat—do not use them as handle covers or trivets.
• No Sudden Temperature Changes: Never rinse a hot skillet with cold water, as thermal shock can warp or crack the iron.
• Handle with Care: Cast iron is strong but brittle. Dropping or hitting the skillet against hard surfaces may cause cracking. Since cast iron is one solid piece, it cannot be repaired if broken.