Never place your product on the floor of your oven – it can increase the cooking temperature, leading to faster, uncontrolled cooking which could cause damage. The wide base and large cooking surface are more similar to a skillet which makes it perfect for searing since meat or vegetables can be placed in a single layer without crowding. The greater surface area also helps reduce and evaporate liquid when braising or making sauces.

Never slide the product on any glass-topped hob/stove top, as this may cause damage to the product base and the glass. Instead, always lift the product on and off, or across the surface.For fat-free cooking, preheat your product on medium heat for around 2 minutes. Then go ahead and add your food. For induction hob cooking, avoid using the ‘boost’ function as it should only be used for rapid heating large volumes of water.

Not too hot: cook with a steady, low to medium heat to take care of your cast iron and enjoy delicious results.Great tasting food: the cast iron construction retains heat for even cooking and browning. Your delicious creations will also stay warmer at the table for longer. In addition to braising meats like short ribs and lamb shanks, try delicious, braised squash, fennel, and other vegetables. Pull out your braiser the next time you want to make chili, curry, or stew, and casseroles like mac and cheese, bread pudding, or baked stuffed shells. Use the product on the most appropriately sized hob ring — it’ll make your food cook more evenly, and reduce the risk of damage to the handles and sides. This is especially important on induction hobs: if you use the wrong-sized ring, there’s a risk the hob won't ‘recognise’ the product.