Forged-steel pans and other utensils are extremely durable and will last generations if they are well cared for.
These steel pans get their non-stick corrosion protection from cooking oils. As the metal heats, oils absorb and burn into the surface. When new they should only be used for frying until they have a strong black season then they should be able to take any meals. I recommend putting the pans onto a high heat at the beginning of every use so the seasoning gets better with use. Steel will rust if left unprotected, but if cared for, will only get better with age.
Avoid cooling pans rapidly, this can cause them to warp.
Keep lightly oiled and avoid detergents when cleaning to avoid rust.
High carbon steel knives will patina to a dull grey with use. Immediately after use, wipe clean, dry to prevent rust and put away in a knife block to protect the edge. If rusty, I rub the blade with a Scotch-Brite type abrasive pad or with a regular cloth and an abrasive paste or baking soda cleaner.
My best advice for any wooden products is to keep them dry. Do not leave them to soak. After use, wash by hand and put away once dry. They won't last forever, but if taken care of they should last you a long time.