Shenzhen Alu Rapid Prototype Precision Co., Ltd.

"Cast metal" most commonly refers to cast iron (like skillets or pans), but it can also include cast aluminum or decorative pieces like table legs. The cleaning method varies slightly by type and use—cookware requires seasoning to prevent rust, while non-cookware items focus on polishing. 

Daily Cleaning Cast Iron Cookware

Rinse immediately after use: Let the pan cool slightly, then rinse under hot water. For stuck-on food, use a pan scraper or simmer a little water in the pan for 3-5 minutes to loosen residue.

Scrub gently: Use a small amount of mild dish soap (like Dawn) and a non-metal brush, sponge, or chainmail scrubber. Avoid harsh abrasives to preserve the seasoning (the protective layer).

Dry thoroughly: Wipe with a lint-free cloth or paper towel right away—cast iron rusts if left wet. Some black residue on the towel is normal; it's just seasoning.

Oil lightly: Apply a thin layer of neutral oil (like vegetable or canola) to the entire surface (inside and out). Wipe off excess with a paper towel until it looks dry—this maintains the seasoning.