Cast iron · the simple version
Rinse hot. Scrub with a soft brush — never soap. Dry on the stovetop. While still warm, wipe a half-teaspoon of neutral oil into the surface with a paper towel. It will be ready for tomorrow.
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Small notes on how to make each piece last. Pulled from the long-form Journal, condensed here.
Cast iron · the simple version
Rinse hot. Scrub with a soft brush — never soap. Dry on the stovetop. While still warm, wipe a half-teaspoon of neutral oil into the surface with a paper towel. It will be ready for tomorrow.
Carbon steel wok
Like cast iron, but lighter and faster. Heat dry before adding oil. Avoid simmering acidic ingredients (tomato, wine, vinegar) for the first ten uses while the patina sets.
Japanese knives
Hand wash, dry immediately. Hone with a ceramic rod weekly. Use the whetstone every six to eight months. Store on a magnetic bar or in the supplied saya — never loose in a drawer.
Olivewood utensils & boards
Rinse with warm water and a drop of dish soap. Towel dry. Once a month, rub a thin film of mineral oil or beeswax wood butter in with your hand, against the grain.
Hand-blown glass
Hand wash in lukewarm water. Sudden temperature shifts crack borosilicate — let warm pieces cool before they meet the cold tap.
Stoneware & ceramic
Dishwasher safe. Microwave safe. Oven safe to 400°F. Avoid taking a frozen dish directly into a hot oven.