KotiChef

Proper maintenance extends the life of your pans and improves their performance:

Stainless Steel Care#

• Allow pan to cool slightly before cleaning

• Soak stubborn residue in hot water

• Can be scrubbed with steel wool for serious cleaning needs

• Dishwasher safe but hand washing recommended for handles and longevity

Cast Iron Maintenance#

• Clean while still warm using hot water and stiff brush or salt scrub

• Avoid soap for well-seasoned pans (minimal soap okay for modern seasoned pans)

• Dry immediately and thoroughly—first with towel, then by heating briefly

• Apply thin layer of oil after cleaning if seasoning needs reinforcement

• Store in dry place, potentially with paper towel to absorb moisture

Carbon Steel Care#

• Similar to cast iron, but even more susceptible to rust

• Never soak carbon steel

• Dry immediately and thoroughly after washing

• Apply light oil coating after cleaning

• Build seasoning through regular use

Initial Seasoning Process (for Cast Iron and Carbon Steel)#

1. Scrub new pan thoroughly to remove protective coating

2. Dry completely

3. Apply very thin layer of high-smoke-point oil (like flaxseed, grapeseed, or vegetable oil)

4. Wipe away all excess until pan appears nearly dry

5. Place upside-down in oven at 450°F/232°C for one hour

6. Turn off oven and allow to cool completely

7. Repeat process 2-3 times for initial seasoning