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Seasoning Tips and Frequently Asked Questions

Okay, so you just cooked something in your skillet for the first time, and after cleaning your pan by rinsing with water and using a chainmail scrubber, you notice it's not the color that it was when you unpackaged your box. Don't panic! This is normal; the original color is due to tempering, which causes the steel to turn anywhere from gold to blue at high heat. It's beautiful but will fade into black.

Over time, your skillet should be completely black, but you may have some areas that look splotchy at first.
The easiest way to fix this is to just keep using your skillet, cooking with extra oil for the first few uses. Over time, you will develop a polymer layer that will create a non-stick surface, at which point you will stop using all your other skillets because it will be your favorite!

First, we do recommend seasoning your skillet before your first use. There are two methods we recommend.
1. Stove Top: Heat your skillet on medium-high heat and slowly coat your skillet with a light coating of high-heat cooking oil on a paper towel continuously for 10–15 minutes until it has turned an even shade of black. We recommend grapeseed oil and avocado oil, but avoid olive oil or anything with a low smoking point.
2. Oven: Preheat the oven to 500 degrees. Put a very, very light coat of high-heat cooking oil on the back and front of your skillet with a paper towel. Place your skillet upside down on your oven rack and bake for 1 hour.

Skillet and Utensil Care 

• We recommend washing all cookware, including skillets, with soap before first use. 
• All cookware should be hand washed. 
• For skillets: DO NOT USE SOAP, after initial wash.  Continue with care instructions as listed here. 
• Wash with warm water and a chainmail scrubber or gently with a scotch brite.  
• To sterilize your skillet heat to 250 degrees on the stove top or in the oven.
• Keep your skillet dry and well oiled. Your skillet comes pre-seasoned  and will further develop a non-stick surface with use. 
• We recommend cooking oily food for the first few uses to continue to improve the non-stick seasoning. 

Re-Seasoning

• Re-seasoning will restore your skillet to its original condition and should only be  necessary if the seasoning has been stripped by cooking acidic foods like tomatoes. 
• To fully re-season your skillet preheat oven at 300 degrees and heat pan for 10 minutes.  Remove pan from the oven and apply a very thin coat of oil with a paper towel. We recommend an oil with a high smoking point like grapeseed oil or canola oil. 
• Increase the oven temperature to 500 degrees and place skillet upside down for 1 hour. No need to oil copper handles or silver handles. 

Copper

• Copper will naturally patina with use. This adds character and does not alter its longevity, performance or safety. 
• Copper is completely food safe when used for serving utensils and for handles on products. Copper has been used in cooking utensils for centuries.
• Copper is highly conductive of heat and will heat up faster than steel. 
• We use C110 lead free copper in all of our products. Which is what is used in plumbing water pipes and is completely safe for use with food. 

Be sure to always use oven mitts or heat protective barriers when handling all hot cookware.

Please Contact us with any further questions or concerns. We are here to help!