How to properly care for your Granitestone cast iron cookware

Are you confused about what "seasoning" your pan means? Well I'm here to help you get the best non-stick surface you've ever cooked on. 

Why do we need to season?

Did you know that every surface, no matter how smooth, has bumps and pores on it? These imperfections on a smooth surface are what allow friction to occur. And friction is what gives our food a beautiful sear which adds a ton of flavor. So if a surface was infinitely non-stick, it could actually never cook anything very well.

So Granitestone pans offer the best of both worlds. They are triple coated with our signature Granitestone surface, leaving little pores behind which give you a beautiful sear on meats and veggies. In order to make that great cooking surface pleasantly non-stick, we must season our pans. 


Seasoning your pan is a process to fill in all those tiny pores on the surface of your pan I just spoke of. Simply using vegetable oil along with heat, we can create the best non-stick cooking surface in your kitchen. You will get the searing advantages of our PFOA free Granitestone coating along with the easy to clean, non-stick surface.

How to season:

The following steps will take you along the jouney of seasoning your Granitestone Pans!

  1. Preheat your oven to 400° F
  2. Moisten a paper towel with some kind of vegetable oil
  3. Wipe the cooking surface of the pan to coat with a thin layer of oil
  4. Place the pans in the oven (they're oven safe!*) for 15-20 minutes
  5. Remove pans (they will be hot so use an oven mitt) and let cool

After the pans cool, they should have a nice shiny coating of oil that will stay on the pan as long as you do not use a lot of soap when cleaning. We advise that you simply wipe your cooked food off with a paper towel to maintain the beautiful coating of oil that you just put on there. We also suggest that you season your most used pans at least a few times a year.



*do not season the 5.5" egg pan. It is not oven safe
September 13, 2022 — Daniel Johnson