Care Information

 

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

 

 

Steel Pans

These steel pans get their non-stick and corrosion protection from cooking oils. As the metal heats, oils absorb and burn into the surface. These pans are intended to be used for frying though once they have a strong black season then they should be able to cook a variety of meals without losing the seasoning. 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 Rust:
Wash pans with hot water and soft brush. (no harsh scrubbers e.g Goldie locks and scotch brite pads). Excess oil can be wiped out with a paper towel. If necessary a small amount of detergent can be used but is not recommended for daily cleaning.
A well seasoned pan should not need soaking to release food but if you are going to do it do not leave them to soak for too long. Make sure they are dry before putting them away (I leave my pans in a dish rack to drip dry.

Reseasoning:
If a pan ever loses its seasoning or becomes rusty it can be made good again. 
Wash it, bring it to a high heat (the steel should start to change colour) and apply a thin coats of oil until a dark coating builds up. Pick an oil with a high smoke point to season- Canola and ricebran are good.

Warping:
Avoid cooling pans rapidly, Heating too quickly or getting too hot may also cause warping but this is usually only an issue with iduction cooktops or open fires.

Spatulas

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

Knives

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.

Wooden Goods

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.

My name is Solomon and I am The Solo Blacksmith. I aim to share with you the skills and products of an ancient craft.

My passion lies in teaching the self-reliant craft of forging. I hope these workshops will be able to accelerate the learning process of hobby blacksmiths or simply provide an interesting experience for people to enjoy. 

Building on traditional methods and using time-tested materials, I focus on a useful, rough and ready, pared back design. I believe raw materials are given value by skilled hands and time of the maker; it can turn a piece of scrap into long lasting objects of daily use.

Steel can be forged to make so much but creating functional tools is what drew me into this craft; pans for the kitchen, chisels to turn bowls, axes and knives to whittle spoons and endless possibilities abound.

Simple handmade products for the truly materialistic. Fewer, better things.