Care and Use of Your Utensils

Our tools are made to last a lifetime — and improve with use. Just a few precautions are needed, different for each material. Find yours below.

Iron Pans

Iron is the professional's material: it heats up quickly, withstands very high temperatures, and, over time, develops a natural patina that makes it increasingly non-stick. It scares people for two reasons — rust and seasoning — but with the right actions, neither is a problem.

Before you start (depending on the line)

• NeroSteel (nitrided iron): is ready to use. No seasoning ritual, and it's more rust-resistant.
• SeasonedSteel (pre-treated): already has the patina started. Rinse, dry, a thin layer of oil, and you're operational.
• BeSteel (natural iron): needs to be seasoned the first time. Heat it over medium flame with a little oil until it lightly smokes, let it cool, repeat 2-3 times. With each cooking, the patina strengthens.

How to use it daily

• Heat it well before adding food, then add oil: this way nothing sticks.
• Avoid thermal shock (no cold water on a hot pan).
• Works on everything: gas, induction, oven.

Washing and drying

• Hot water and a brush, immediately after use. No aggressive detergents, no dishwasher.
• Dry it immediately and thoroughly, even on the stove: moisture is its only true enemy.
• A thin layer of oil after drying protects it and improves its non-stick properties.

Stainless Steel (SilverPlus, Excalibur)

Multilayer stainless steel distributes heat evenly and lasts over time without coatings to wear out. The secret to preventing food from sticking is all in the temperature.

• Heat the pan thoroughly before cooking. Water droplet test: if it slides like a ball, it's ready. Then add oil, then food.
• Food initially "sticks" and then detaches on its own when browned: don't force it earlier.
• Easy washing; for halos or dull reflections, use a specific stainless steel cleaner or a little vinegar.
• Avoid violent thermal shocks to preserve the multilayer bottom.

Non-stick Aluminum (Marmoplus)

Lightweight and practical for daily use, with a non-stick coating that needs to be treated with a minimum of care to make it last.

• Cook over medium-low heat: non-stick doesn't like high temperatures, especially when empty.
• Use wood or silicone utensils, never metal: it would scratch the coating.
• Hand washing recommended, with a soft sponge. No abrasives.

Olive Wood Utensils (BeWood)

Olive wood is naturally resistant, waterproof, and antibacterial. Treat it well and it will accompany you for years.

• Never in the dishwasher and no prolonged soaking: wash by hand and dry immediately.
• Every now and then, nourish the wood with a thin layer of food-grade oil (even olive oil): apply, let it absorb, remove excess.
• If the surface becomes rough, a light fine sanding will make it smooth again.

Stainless Steel BBQ Accessories (ChefBBQ)

• Clean after each use, when still warm, with hot water and a brush.
• Dry thoroughly before storing to prevent streaks.
• AISI 304 stainless steel is robust: no special treatments, just regular cleaning.