Caring for Your Culinary Investments

• Wash by hand right after using and dry completely with a soft towel.
• Hone regularly with a ceramic or steel rod to realign the edge.
• Store safely on a magnetic bar, knife block, or in a drawer insert.
• Sharpen with a whetstone once or twice a year depending on how much you cook.

We offer professional knife sharpening services at our stores for those who prefer not to use a whetstone.

• Dishwashers. The extreme heat damages the temper and detergents cause pitting.
• Glass, stone, or metal cutting boards. They ruin the edge instantly.
• Leaving premium knives to air dry. This can cause rust due to higher carbon steel.

• Preheat slowly on the burner to avoid thermal shock and warping.
• Use a metal spatula while cooking to gently scrape and keep the surface smooth.
• Dry thoroughly on the stove over low heat right after washing.
• Wipe the inside with a thin layer of seasoning oil before putting it away.

• Leaving pans wet or air drying. This can cause rust.
• Prolonged soaking in the sink.

• Season regularly with a thin layer of high smoke point oil to build a natural patina.
• Preheat gradually. Slowly increase the burner temperature to prevent warping.
• Wash gently, rinse, and dry completely on a warm burner immediately after use.

• Simmering acidic foods like tomato sauce or wine reductions, which strips the seasoning to bare metal.
• Running a hot pan under cold water. Thermal shock will warp it permanently.

• Wash both sides of your cutting boards equally to prevent uneven moisture absorption which leads to warping.
• Oil monthly with food safe mineral oil.
• Condition occasionally with a moisturizing paste to seal the surface.

• Standard cooking oils like olive or vegetable oil because they eventually go rancid.
• Submerging boards or leaving wooden spoons to soak in water.

• Cook on low to medium heat. High heat degrades the coating over time.
• Use silicone or wooden utensils exclusively.
• Wash gently by hand with a soft scrubby.
• Store carefully using felt pan protectors if you stack your pans.

• Aerosol cooking sprays. They contain emulsifiers that bake onto the surface and create a sticky residue that ruins the pan.
• Dishwashers. The abrasive detergents act like sandpaper on the coating.

While most nonstick pans degrade quickly, specific innovations push the boundaries of longevity. Scanpan HaptIQ uses a patented microtextured surface that interlocks the nonstick compound with a stainless steel matrix. This protects the coating from direct utensil wear. GreenPan utilizes a ceramic coating infused with diamonds and cured at extremely high temperatures. This makes it highly resistant to blistering and heat damage compared to traditional surfaces. Both options significantly outlast standard nonstick when cared for properly.