Cookware Care Guide | The Hunter’s Pantry
Because good cookware deserves great care
Cookware is an investment in you. Sure, the old saying “a tradesperson is only as good as their tools” might sound a bit simplistic — but it’s true. Great cookware, a sharp knife, and a little bit of know-how can make all the difference between cooking feeling like a chore and cooking feeling like joy.
When you buy quality cookware, part of the work is already done for you. The rest is up to you!
Looking after it properly means you’ll enjoy years (if not a lifetime) of beautiful meals, happy memories, and pans that perform as well as the day you bought them.
Follow our simple care guide below to get the best out of every piece in your kitchen.
Raw Cast Iron
Heavy, solid cookware that’s traditionally used for frying pans and lidded casseroles — hello Dutch oven — and perfect for bread making.
These casseroles are ideal for long, slow cooking in the oven, with heat distributed evenly around the pot.
They retain heat beautifully, so they’re great for serving at the table too.
They can also be heated to very high temperatures, making them excellent for browning, frying, and baking bread.
CARE
Raw cast iron needs to be seasoned — and kept seasoned. This creates a natural non-stick barrier that prevents rust and sticking.
To season: brush the inside, outside, and handles with a high smoke-point oil such as bran, grapeseed, or canola. Place the pan upside down in the oven and bake for 15–20 minutes at 200°C.
After cooking, simply wipe the pan out. Any burnt-on bits can be scrubbed off with a stiff brush.
If you absolutely must wash it (we get it!), use hot soapy water, dry thoroughly, then place on the cooktop for a minute or two to ensure it’s completely dry. Brush on a very thin layer of oil to protect the surface — it will re-season naturally next time you preheat your pan.
Enamelled Cast Iron
These pans are made for long, slow cooking and offer even heat distribution. They’re much easier to clean than raw cast iron, but not designed for high heat.
The enamel (a glass coating) expands at a different rate to the cast iron base, so very high temperatures can cause crazing or blemishes, shortening the life of the pan.
CARE
Enamelled cast iron can chip or craze. Always heat it with oil or food inside to help distribute heat evenly.
Wash with a soft brush and hot soapy water — avoid abrasives.
If food sticks, a good soak usually does the trick.
Do not store food in the pan; acidic ingredients can etch the enamel over time.
Stainless Steel
High-quality stainless steel cookware is often clad — meaning it’s a sandwich of stainless steel with an aluminium or copper core for superior heat conduction.
Even non-clad stainless pans (those with a base plate welded on) are durable, hard-wearing, and non-reactive, meaning acidic foods won’t corrode the surface.
If you’re using a stainless-steel frypan for steak or chops, make sure it’s hot enough before adding the meat.
A quick test: flick a little water into the pan — if it bounces and dances (like that mercury from science class!), it’s ready. If it just sizzles, wait a few moments. The perfect crust is worth the patience.
CARE
Wash in hot soapy water and remove residue with a nylon scourer.
For extra shine, use a specialist stainless-steel cleaner occasionally to keep your pans in top condition.
Carbon Steel
Carbon steel is a fantastic choice for woks, paella pans, and frypans thanks to its weight and ability to handle fast, high heat.
These pans require ongoing care: season regularly with a high smoke-point oil (bran, grapeseed, or canola), and store with a light coating of oil. Each time you cook, that oil will burn in and continue building the seasoning.
Over time, the pan will develop a dark patina — this is normal and forms a natural non-stick surface.
You shouldn’t see burnt-on food, though; if you do, scrub clean and re-season.
Copper
Oh my gosh — copper pans are as beautiful as they are functional.
A quick word of warning: those gorgeous market or antique finds are often tin-lined, which means they’re reactive, wear quickly, and are uneconomical to reline. They’re best kept for display rather than daily cooking.
Stainless steel–lined copper pans, however, are virtually indestructible and built to last a lifetime.
CARE
Don’t preheat copper cookware empty — it heats quickly and performs best over lower temperatures than stainless or cast iron.
Wash by hand in hot soapy water with a soft brush. Avoid scourers to prevent scratches.
There are specialist copper cleaners available if you’d like to maintain the bright, polished finish.
Non-Stick Cookware
We only sell cast aluminium non-stick cookware for its durability and performance.
This cookware features a baked-on finish (not sprayed), meaning it resists delamination and lasts far longer.
It’s brilliant for crisping, browning, and cooking proteins with little or no oil.
CARE
Wash by hand in hot soapy water and dry thoroughly.
Do not store food in the pan.
When cooking, use only grapeseed, bran, or seed oils — never olive oil.
The sediment in olive oil burns into the surface over time and will destroy the non-stick coating. Save your olive oil for drizzling or finishing instead!
Forged Iron Cookware
PROS
Forged iron cookware is made by shaping a single piece of iron under extreme heat and pressure, giving it incredible strength and durability. These pans are heavier than stamped or pressed iron but provide superior heat retention and distribution — perfect for searing, frying, and slow-cooked dishes alike.
Because they heat evenly and hold temperature well, forged iron pans are ideal for creating a perfect crust on meats, baking rustic bread, or simmering hearty casseroles.
CARE
Forged iron requires the same attention as raw cast iron: it must be seasoned and kept seasoned. Seasoning creates a natural, non-stick surface and protects against rust.
To season brush the entire pan — inside, outside, and handles — with a high smoke-point oil such as grapeseed, canola, or bran oil. Place the pan upside down in a preheated oven at 200°C for 15–20 minutes. Let it cool, then wipe off any excess oil.
Wipe out food residue with a paper towel or stiff brush. For stubborn bits, scrub gently with a stiff brush.
Forged iron can be washed with hot water if necessary, but avoid harsh detergents. Dry thoroughly on the stove or in the oven, then lightly oil to maintain the seasoning.
Over time, forged iron cookware develops a beautiful dark patina — the sign of a well-loved, naturally non-stick pan. With proper care, it can last a lifetime and often becomes a treasured heirloom.
TIP: Forged iron is heavy, so handle with care. Avoid sudden temperature changes, which can warp the metal.
In Summary
Taking a few minutes to care for your cookware after each use will reward you with a lifetime of happy cooking.
Whether it’s cast iron, copper, stainless, or non-stick, every piece performs best when treated with a little respect (and maybe a touch of love).
Cook well, care well — and your cookware will love you back for decades to come - or might just be heirlooms the