Always get bad reviews on cast iron pan getting rust a lot?

Nowadays the cast iron pans are sold “pre-seasoned”, frankly speaking the seasoning?of the manufacturers now is just to get rid of rust when shipping, it?still needs a bit more oomph to get to the “non-stick”?and “non-rust”?level people?expected.

What to do about it: Take the time to help build up a good base of seasoning in your new pan. And, to help keep that seasoning in-tact, take care when cleaning your pan so that you don’t strip away the seasoning you’re working to build.

The pan will be more susceptible to rusting and interacting with acidic foods (like tomatoes and lemon juice). Acidity can work against the seasoning you’re trying to build up and also potentially impart a metallic taste to your food. But once there’s been a good level of seasoning has been built up, you don’t need to worry so much about acidic foods in the pan. In the meantime, it’s best to avoid it.

With the situation, we research and developed another type of coating--- super pre-season, a type of coating that even you cook with tomatoes and lemon juice the very first few use, it would not get rust easily.

Any interesting, pls feel free to contact with us via email [email protected]