Living and Home Cast Iron Takoyaki Pan - 12-Hole

Wash and dry the pan. Apply a thin layer of oil, and heat in the oven at 350°F (175°C) for an hour, or on the stovetop until the oil starts to smoke.

While cast iron is durable, it's best to use wooden or silicone utensils to avoid scratching the surface and damaging the seasoning.

Wash by hand with warm water and a non-abrasive sponge. Avoid using soap initially, as it can strip the seasoning. Dry immediately and thoroughly.

No, it is not recommended to put cast iron pans in the dishwasher, as the harsh detergents and drying process can damage the seasoning.

Use cooking oils with a high smoke point, such as vegetable oil, canola oil, or flaxseed oil.

Scrub the rust with steel wool or a rust-removing product. Re-season the pan after removing the rust.

Ensure the pan is properly seasoned and preheated before use. Use enough oil.

Dry the pan immediately and thoroughly after washing. Re-season the pan to restore the protective layer.

Ensure the heat source is evenly distributed. Adjust the heat as needed.