Care Instructions

Carbon Steel Cookware

Never wash your steel pan with soap, as this can remove the seasoning on the steel’s surface.
To clean after use, simply wipe away as much food residue as possible with a paper towel or cloth, preferably while the pan is still warm.
If stubborn bits remain, boil a bit of water in your cookware to loosen any reside, before scraping it off with a spatula.
To re-season your cookware, heat a small amount cooking oil in the pan, let it smoke and then cool until the surface darkens in colour.

Avoid the dishwasher! Steam, chemicals and aggressive detergents can break down the natural wood.
Don’t let the utensils soak in water. This goes for wooden cutting boards, knife handles, and any other wooden utensils.
After use, simply wash by hand in soap water and dry thoroughly
Use the Scotch Brite side of your sponge and avoid harsh abrasives such as steel wool
Oil the utensils regularly, especially when they start to look “dry”. Food-safe mineral oils, olive oil and even beeswax are good for wooden utensils.