Warranty Info
Vremi offers a 12 month warranty on all of our products purchased new and unused from
Vremi LLC or an authorized reseller, with an original proof of purchase and where a defect has
arisen, wholly or substantially, as a result of faulty manufacturing, parts or workmanship during
the Warranty Period. The warranty does not apply where damage is caused by other factors,
including without limitation: (a) normal wear and tear; (b) abuse, mishandling, accident or
failure to follow operating instructions; (c) exposure to liquid or infiltration of foreign particles;
(d) servicing or modification of the product other than by Vremi. These are our general terms
for the warranty service, but we always urge our customers to reach out to us with any issue,
regardless of warranty terms. If you experience an issue with a Vremi product, please contact
us at [email protected], and we will do our best to resolve it for you.
Use Instructions
Cleaning Instructions
Seasoning Instructions
Consider me your go to for high heat cooking. I’m a champ on almost any surface induction, ceramic,
electric (and gas) stovetops, in your oven (up to 480° F), on the grill, and hey, even over the campfire — just keep
me out of the microwave.
I’m a versatile champ with a powerful 1- 2 combo of a griddle on one side for pancakes (and other goodies)
and a grill on the other for some tasty BBQ.
Before the (dinner) bell rings, rinse me with hot water (do not use soap) and dry thoroughly.
STOVE TOP COOKING
When cooking with me, make sure to use Low to Medium heat. For best results preheat me for 3 -5 minutes
since this will make for a more consistent temperature as you cook.
Make sure not to allow the gas flame to extend up my sides since this may cause me to overheat and stain my finish.
When using my griddle, preheat my pan on Low to Medium-low heat. Test my surface with a drop of batter first,
if air bubbles appear between 5-15 seconds then I am ready to go.
OVEN COOKING
I can take the heat (up to 480° F), just preheat your oven to your desired temperature and place me in.
If you’re using the broiler, make sure the temperature does not exceed 480° F.
OUTDOOR GRILL COOKING
Using my grill to cook vegetables and fish on your outdoor grill will help prevent any flare ups yet still
leave perfect char marks. Pretty cool huh?
I work with most gas, charcoal, wood-fired and infrared grills, just make sure to cook with me on Medium heat.
GENERAL COOKING TIPS
You can use any metal, wood or heat-resistant silicone utensils to cook. Keep in mind though, my handle
can get pretty hot so always use oven mitts to protect your hands when you remove me from the oven or stove top.
Avoid cooking very cold food, otherwise, things could get sticky. Avoid acidic foods like tomatoes, beans,
and certain sauces as well, since that will wear down my coating.
CAUTION: HOT SURFACE. DO NOT LEAVE THIS GRIDDLE UNATTENDED.
It’s very important not to clean me while I’m hot. While I’m incredibly durable, like most metals,
I can warp or deform if flash cooled so please, let me cool completely before cleaning or adding water.
Hand wash me with warm water, then dry immediately. I’m also not a fan of any metal scouring pads or aggressive
detergents since they damage my pre seasoned coating and you should never place me in the dishwasher.
Though I come pre- seasoned, at some point you may need to repeat the seasoning process.
If food starts to stick to my surface, or you a notice a dull, gray color, repeat this process:
• Wash me with hot, soapy water and a stiff brush.
• Rinse and dry me completely so that I don’t rust.
• Apply a very thin even coating of a cooking oil of your choice to my cooking surface.
For best results and to avoid smoke, use avocado oil, sesame oil, sunflower oil, palm oil or light olive oil.
• Line the bottom rack of the oven with aluminum foil to catch any drips.
• Set the oven temperature to 350° F-400° F.
• Place me upside down on the top rack of the oven to prevent the oil from pooling.
• Bake me for at least one hour, then turn the oven off and let me cool in there.
• Store me uncovered in a dry place when cooled.
• Repeat as necessary.
And if I ever do rust, don’t panic. I’m not broken, and it’s really easy to fix. Scour the rust, rinse,
dry and rub with a little vegetable oil.
Because you can maintain and even repair my seasoning, I can be a staple in your kitchen for over 100 years.
Just don’t forget to treat me right.
For best results, season me inside the oven. If seasoning me on the stove top, set the temperature lower
and let me heat for a longer period of time.
