Forged-steel pans and other utensils are extremely durable and will last generations if they are well cared for.
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 cooling pans rapidly, this can cause them to warp.
Keep lightly oiled and avoid detergents when cleaning to keep rust away.
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.