Guidance for a Lifetime of Use

Seasoning creates a natural, non-stick surface. Start by washing your new pan with warm, soapy water and drying it completely. Place it on medium heat and add a teaspoon of a high smoke point oil (like grapeseed or canola). Rub the oil all over the interior with a paper towel. Heat the pan until it starts smoking, then let it cool. Repeat this process 2-3 times for a strong initial seasoning.

Yes, a small amount of mild soap is perfectly fine. The idea that soap strips seasoning is a myth from the days when soap contained harsh lye. For daily cleaning, simply wipe out the pan while it's still warm, rinse with hot water, and use a soft sponge if needed. The most important step is to dry it thoroughly immediately after washing to prevent rust.

Absolutely. Unlike synthetic non-stick coatings, a carbon steel pan's seasoning is resilient. Metal spatulas and utensils are perfectly safe to use and will not harm the surface. Scratches are superficial and will be filled in by the next layer of seasoning.

Rust can happen if the pan is left wet, but it's easy to fix. Simply scrub the rust away with steel wool and a bit of water. Once the rust is gone, wash the pan, dry it completely on the stovetop, and then perform one or two rounds of seasoning as described above to re-establish the protective layer.

Both are iron-based and require seasoning. However, carbon steel is significantly lighter and smoother. It also heats up and cools down much faster, giving you more responsive control over your cooking temperature. Cast iron is thicker and retains heat longer, making it great for deep frying or slow braising.

This is a sign of a healthy, well-used pan! The development of a dark, sometimes blotchy patina is the natural result of polymerization—the process where thin layers of oil bond to the metal. This patina is what gives your pan its non-stick properties. A beautiful, dark surface is a testament to the many meals it has helped create.

Our cookware with all-metal handles is oven-safe up to any temperature. However, for pieces with our signature Canadian Maple handles, we recommend oven use up to 200°C (400°F). Prolonged exposure to higher temperatures can dry out the wood over time. For best results, regularly treat the handle with a food-grade mineral oil.

Our Lifetime Promise covers any defects in material and craftsmanship for the lifetime of the product. This means we stand by the structural integrity of our cookware under normal, non-commercial use. It does not cover damage from misuse, thermal shock, or the natural degradation of the seasoning over time. We built these tools to last, and our warranty reflects that confidence.