At Nuovva, we believe every kitchen deserves cookware that’s as hardworking as it is beautiful. Our Cast Iron Collection combines timeless design with everyday practicality, perfect for stews, roasts, casseroles and more.
A little care goes a long way in keeping your pans beautiful, reliable and always ready for your next bake. Download the care manual below or follow the essential tips to get the best from your cast iron.
The Pre-Seasoned Cast Iron Collection Includes
Before First Use
Although your Nuovva Pan is pre-seasoned, it must still be seasoned before the first use and after every wash. The factory seasoning protects the pot during transport, but your own oil seasoning creates the non-stick protection needed for real cooking.
- Rinse & Dry: Wash with warm water and mild soap (only this first time), dry thoroughly with a towel.
- Warm & Oil: Place over low heat for 2-3 minutes to remove hidden moisture immediately, then apply a few drops of neutral oil and rub it all over the surface.
- Buff Until Dry: The surface should look dry and matte not shiny.
- Preheat Gently: When cooking, always start by heating the pan empty over low–medium heat for 3–5 min. Only increase heat after food is added.
Daily Mini Seasoning - After Each Use
To prevent rust and sticking, always do this after washing:
1. Dry
Dry the pan completely over low heat (2–3mins).
2. Warm & Oil
Rub on 2–3 drops of oil while still warm.
3. Buff Until Dry
Buff until fully dry - it should not feel greasy.
This light oiling after each use builds up your seasoning and protects the enamel coating.
Cleaning Your Cast Iron
- Wipe out crumbs and oil with a paper towel while still warm
- For stuck bits add hot water and simmer 1 minute, then gently scrub.
- A little soap is OK, but never soak or use harsh cleaners or the dishwasher.
- Dry thoroughly over low heat and follow with the light oiling step above
Everyday Cooking Tips
- Use the right order: Preheat → add a thin layer of oil → add food.
- Avoid high heat when the pot is empty – cast iron retains heat well.
- Use extra oil or butter for eggs, fish, and lean meats. Wait before flipping - food will release naturally once seared.
- Avoid long simmering with acidic foods (like tomato or wine) until the seasoning is well- developed.
- Wooden, silicone, and even metal utensils are fine. Just avoid scraping at sharp angles.
- Always use oven gloves - handles get hot!
- When preheating empty, add a few drops of oil or water to introduce moisture and protect the seasoned layer.
- Avoid flaxseed oil for general use – it can go sticky if applied too thick. Neutral cooking oils are more forgiving.
Troubleshooting
| Issue | Cause | Solution |
|---|---|---|
| Food sticking | Pan not preheated, too little oil, flipped too soon | Preheat slower, use more oil, wait longer |
| Rust spots | Water left on or stored damp | Scrub rust off, dry over heat, re-oil |
| Sticky surface | Too much oil during seasoning | Bake at 230–250°C for 60 minutes to harden |
| Black / grey residue | Carbonised oil | Harmless – wipe off, oil lightly and bake once |
| Smoke | Heat too high or wrong oil | Use low–medium heat and a neutral oil |
| Flaking | Old seasoning layers | Strip back and re-season 1–2 times |
Re-Seasoning Your Pan
- Wash and dry the pan thoroughly.
- Warm over low heat
- Apply a thin layer of oil and buff until dry
- Place upside down in a pre-heated oven at 230-250 for 1 hour (put foil below to catch drips)
- Let cool in oven. Repeat at 1-2x if needed
Do’s & Don’ts
- ✔️ Preheat gently on low–medium.
- ✔️ Dry over heat and oil lightly.
- ✔️Use in ovens up to 260°C / 500°F.
- ✔️ Cook on gas, induction, ceramic or campfire
- ❌Put in the dishwasher.
- ❌ Soak for long periods.
- ❌ Shock with cold water while hot
- ❌ Store with the lid sealed tight
- ❌ Skip seasoning - it’s the secret to success!
Storage
- Always store fully dry.
- Lightly oil before storing.
- Leave the lid slightly ajar or insert a paper towel to prevent moisture build-up.
FAQ:
Q: Do I need to season if it says pre-seasoned?
A: Yes - factory seasoning is just a base. You must season it again before first use and after each wash to build up protection.
Q: Can I use soap?
A: Yes, a little mild soap is fine. Avoid harsh chemicals and dishwasher tabs.
Q: Why did tomato sauce stain my pot?
A: Acidic foods can react with early seasoning. Limit these until your pan is well seasoned.
Q: Is the black residue dangerous?
A: No - it’s harmless carbon. Wipe it clean, then reheat and oil lightly.
Why Cast Iron Matters
Cast iron is one of the healthiest ways to cook - it’s naturally non-stick without the need for synthetic coatings or chemicals.
A properly seasoned cast iron pot actually improves with every use, building up a natural layer that enhances flavour and food release.
With simple care, it becomes more non-stick over time and can last a lifetime - making it a truly sustainable and long-term kitchen essential.
