Product Care & Maintenance
The information provided below is intended as general guidance only. For the most accurate and detailed care instructions, please refer to the website of the brand you purchased.
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Wood Cutting Boards
General cleaning
Wash with warm, soapy water after use. For sanitizing, use white vinegar-water mix or 3% hydrogen peroxide. Do not bleach.
Oiling
Apply food-grade mineral oil or beeswax conditioner every week for new boards for 4 weeks and then every 1-2 months afterwards.
Preventing Damage
Avoid letting it soak in water and dry thoroughly after washing. Do not put it in the dishwasher. Keep away from direct heat and sunlight.
Removing Stains and Odors
Scrub with salt + lemon or baking soda paste.
ENAMELLED CAST IRON COOKWARE
Before first use, wash the pan in hot, soapy water, then rinse and dry thoroughly.
Cooking tips
Cook with medium or low heat. High heat temperatures should only be used for boiling water for vegetables or pasta.
Avoid using olive oil. Cook with oils with a higher smoking point like canola oil, coconut oil, avocado oil and sunflower oil.
General cleaning
Allow the pan to cool before cleaning. Wash with warm soapy water, hand washing recommended.
SEASONED CAST-IRON COOKWARE
Before first use, wash the pan in hot, soapy water. Rinse and dry thoroughly.
Cooking tips
Avoid using olive oil. Cook with oils with a higher smoking point like canola oil, coconut oil and sunflower oil.
General cleaning
Hand wash only. Scrub by hand with warm, soapy water. Rinse and dry thoroughly. For really stubborn stuck on food simmer water for 2-3 minutes then use your scraper. Dry promptly, it use normal to have a little black residue, it is just the seasoning. Apply a light layer of cooking oil, use a paper towel to coat evenly. Use paper towel to remove any excess oil.
Seasoning
Use steel wool or a metal scrubber to remove all rust, stuck on food or grime before reseasoning.
Apply a very thin, even layer of cooking oil. Bake in the oven upside down for 1 hour at 450-500 degrees F. Repeat 1-3 times. Depending on care and use re-season as needed.
NONSTICK COOKWARE
Before first use, wash the pan in hot, soapy water. Rinse and dry thoroughly.
Condition the surface by rubbing a film of high heat cooking oil (canola oil, coconut oil, avocado oil etc.) with a paper towel. Rinse the pan with hot water and dry thoroughly. Occasional re-conditioning will help.
Cooking tips
Use medium and low heat settings. Should never be used on the highest heat setting.
Avoid using olive oil. Cook with oils with a higher smoking point like canola oil, coconut oil and sunflower oil.
General cleaning
Cool the pan before cleaning. Do not use any metal pads or abrasive cleaning agents.
STAINLESS STEEL COOKWARE
Before first use, wash the pan in hot, soapy water. Rinse and dry thoroughly.
Condition the surface by rubbing a film of high heat cooking oil (canola oil, coconut oil, avocado oil etc.) with a paper towel. Rinse the pan with hot water and dry thoroughly. Occasional re-conditioning will help.
Cooking tips
Preheat on low to moderate heat. Water will dance on the pan when ready. Add enough oil to cover the pan’s surface. Visit our instagram page to see what this looks like.
Only use high heat when boiling water.
Avoid using olive oil. Cook with oils with a higher smoking point like canola oil, coconut oil and sunflower oil.
General cleaning
Cool the pan before cleaning. Do not use metallic pads or harsh cleaning agents. Nylon or soft abrasive pads or brushes can be used.
CARBON STEEL COOKWARE
Before first use wash with hot, soapy water to remove beeswax, then dry.
Cooking Tips
Oil after each cleaning or periodically.
Cleaning
Hand wash only. Cool with warm water, clean gently with mild soap, and dry fully. Repeat if stained. Do not let your carbon steel pan soak in water.
Seasoning
Heat pan for 2 minutes on the stove. Preheat oven to 475°F with a foil-lined sheet on the bottom rack. Carefully apply a thin layer of high-smoke-point oil inside and out. Place pan upside down on the center rack for 1 hour. Repeat 1-2 times for best results.
KNIFE CARE
General cleaning
Hand wash only. Dry immediately to prevent spotting/rusting.
Preventing Damage
Store in a block, sheath, or on a magnetic strip to protect the edge. Use wood or soft cutting boards (no glass, stone, titanium, hard plastic). Avoid cutting into frozen foods, bones, and hard surfaces. Never leave knives soaking in water, as this can damage the handle and blade.
Sharpening & Maintenance
Hone regularly with a rod. Sharpen occasionally with a whetstone as needed. If you prefer, bring your knives to us at Kitchenalia for professional sharpening.
A honing rod helps maintain current levels of sharpness. A whetstone or professional sharpening restores a dull edge, increasing sharpness.