Caring For Your Kitchenware

To ensure that your pans and knives stay in high quality condition after use, it is important to follow any care and maintenance instructions that are specific to the type of kitchenware you are working with.

For example, iron cookware should hand washed and dried immediately, followed by a very light coating of oil before storage to prevent rust and high quality stainless steel knives should never be placed in the dishwasher.

Seasoning Iron Pans/Woks

Seasoning an iron wok is the process of coating it with oil to prevent rust and to create a non-stick surface. To season an iron wok, you need to clean it thoroughly and dry it completely. Then, use a cloth or paper towel to apply a thin layer of oil to the inside and outside of the wok. Heat the wok on medium heat until it starts to smoke, then use a cloth or paper towel to wipe off any excess oil. Repeat this process several times to build up a layer of seasoning.

Do not use spray oils for seasoning unless advertised as seasoning spray, as these regular spray oils contain additional chemicals which can tarnish your cookware.

Please Note - Enzo pans/woks come pre-seasoned from the factory.

Iron Pans/Woks Care

Maintaining an iron pan or wok requires regular cleaning and re-seasoning. After each use, wash the wok with warm water and mild soap, using a soft brush or cloth to scrub any food residue. Dry the wok completely before storing it. If the wok starts to look dull or lose its non-stick surface, it's time to re-season it. To re-season, clean and dry the wok, then follow the steps for seasoning it as described above.

It's important to note that iron pans and woks are not dishwasher safe and can be damaged by high heat and harsh detergents.

Avoid using metal utensils when cooking with an iron wok as they can scratch the surface and ruin the seasoning. Stick to using wooden or silicone utensils instead. With proper care and maintenance, an iron wok can last for many years and provide delicious and healthy meals for you and your family.

Knife Care

Maintaining a stainless steel kitchen knife is essential to ensure it remains sharp and effective for slicing, chopping, and dicing. Firstly, after each use, it is important to clean the knife blade with a damp cloth or sponge and mild dish soap, then dry it thoroughly with a towel. This helps to remove any food residue or oils that can cause staining or corrosion on the blade. Avoid using abrasive scrubbers or steel wool that can scratch the surface of the blade.

Secondly, it is important to store the knife properly to protect the blade and maintain its sharpness. Never store the knife in a drawer with other kitchen utensils, as it can damage the blade or cause it to become dull. It is best to use a knife block, magnetic knife strip, or a sheath to store the knife safely. Make sure the blade is completely dry before storing it to prevent rust and corrosion.

Finally, regular sharpening of the blade is important to maintain its sharpness. Use a sharpening stone or honing rod to keep the blade at its best performance. Sharpening should be done only when needed, typically every few months for a frequently used knife. Be sure to follow the manufacturer's instructions and use the correct sharpening angle to avoid damaging the blade. By following these simple steps, your stainless steel kitchen knife will remain sharp and effective for years to come.

Please note - Enzo Santoku knives are not designed for cutting bone and may chip or sustain damage if used in this manner. A heavy knife such as a cleaver should be used for cutting bones instead.