The majority of our customers choose to buy their skillets unseasoned. This is to avoid any unknown oils or even dyes (often used to blacken discount skillets) ending up in your food. By oiling the raw iron yourself you’ll know exactly what you’re cooking on.

And it's easy to use.

First use: Wash your Ironclad in soapy water. Dry thoroughly. Place onto your stove at a low heat. Ironclad products work on all stovetops, including induction. Once all moisture has gone and the pan is just warm enough to melt butter, rub ¼ tsp of the conditioning balm all over it. Top and bottom. Try and get the balm into all of the nooks and crannies. Once done, rub off all excess balm and place into the oven upside-down. Bake for 1 hour at the highest temperature. And that’s it.

If you find that you’ve got an uneven finish, don’t worry that’s perfectly normal. It just means that the coating wasn’t perfectly even. You can use it immediately. Or, if you’re a perfectionist, simply repeat the process. Making sure to wipe off all of the excess balm before placing it back into the oven. After a few uses your Ironclad will become a beautiful licorice black.

Ongoing: After cleaning and drying your Ironclad, place it onto the stove. Once all of the moisture has gone and the pan is just warm enough to melt butter, rub ¼ tsp of the conditioning balm all over it. Top and bottom. Rub off any excess and you’re done.

One balm will last one Ironclad about a month.