FAQs

Frequently Asked Questions

How is Feroall cookware made?

Our cookware is manufactured through the casting process in our foundry in Kolhapur, renowned for manufacturing quality castings.
The well thought cookware design is used to create a pattern of the cookware. This pattern is then used to make sand moulds which will then be used for making the final product.

The next step involves melting iron at 2,800°F. The molten iron is then checked for purity and poured into the moulds. Once cooled, the moulds are released on a shakeout line, leaving behind a solid, raw casting.
 
Each product then undergoes preliminary clean-up grinding. We prefer to keep our surfaces as cast to give an organic and original cast iron cookware experience. The cookware then goes for inspection where it is checked for hardness and quality.
Then comes the seasoning process. Each Feroall cookware is seasoned with two coats of sesame /linseed/ groundnut oil. These oils give the cookware a natural non-stick coating and make it ready to be used right out of the box. This step makes the cookware ready to be shipped to their permanent homes. 

Do you ship internationally?

Yes, we ship worldwide. Contact us for additional information and pricing.

There are small holes/minor imperfections/colour variations on my cookware. Are they defects?

No, these are not defects and would not alter your cooking experience. This is due to the nature of cast iron.

What is seasoning?

Seasoning is just a layer of oil baked on the cookware to protect it from rusting and also give the pans and skillets a non-stick surface. The oil is baked onto cast iron cookware by heating it at a high enough temperature. It gives your cookware that classic black patina. The more you cook in your cast iron, the thicker this layer of oil becomes, transforming your pan into an heirloom with a smoother and darker cooking surface.

When should the cookware be re-seasoned?

If you see the following signs, it’s time to re-season

  • Food gets stuck to the pan
  • Heat is not distributed evenly
  • It starts to rust
  • The dry oil begins to flake

Food is sticking to my cookware. What should I do?

Sometimes food may stick to your cookware due to reasons such as not using enough oil when cooking, using cookware that isn't well seasoned, or when the cookware is new. To fix this, add about a teaspoon of oil to your cookware before cooking, and heat it gradually on the stovetop or in the oven to reduce sticking. After cooking, allow the cookware to cool, then use a pan scraper to remove stuck-on food, wash and dry the cookware and apply a layer of oil before storing.

I found rust on my skillet, what should I do?

Rust forms when the cookware is kept wet or exposed to moisture for an extended period. But this does not mean that your cookware is damaged or out of use. You can easily re-season the cookware using the following steps.

  • 1.  Scour – Scout the surface of your cookware with warm soapy water. Rinse and dry it thoroughly.
  • 2. Oil – Apply a thin layer of any cooking oil to the entire cookware including the handle.
  • 3. Bake – Place the cookware in an oven and bake at 450- 500 degree Fahrenheit for around 45 to 60 minutes. Allow it to cool and the cookware is ready to be used.