Care Information

Forged-steel pans and other utensils are extremely durable and will last generations if they are well cared for.

Steel Pans

The steel pans get their non-stick corrosion protection from cooking oils. As the metal heats, oils absorb into the surface and make a natural film. This seasoning gets better with use. Steel will rust if left unprotected, but if cared for, will only get better with age.

Avoid Rust: Wash pans with hot water only (no dish detergent) and scrub to remove any food residue if necessary. Dry well (I place my pans in a rack) and rub over with a dab of oil. If a pan ever becomes rusty, a salt scrub should remove the rust. Then re-season with oil.
Non-stick coating: If a pan ever loses its seasoning (it starts to look dull), bring it to a high heat and apply a thin coat of oil until glossy. Pick an oil with a high smoke point to season-sunflower, ricebran or peanut.

Avoid cooling pans rapidly, this can cause them to warp.

Spatulas

Keep lightly oiled and avoid detergents when cleaning to keep rust away.

Knives

High carbon steel knives will patina to a dull grey with use. Immediately after use, wipe clean, dry and put away in a knife block to protect the edge and prevent rust. If rusty, I rub the blade with a paste of baking soda and water.