Care Guides

Care guides

Good tools reward a little attention. Here are the care routines that have worked for us — simple, quick, and designed to keep your kitchen running for decades.

Cast iron

Hot water, stiff brush, dry on the burner, rub with a thin film of neutral oil. Don't soak. Don't dishwasher. A well-used pan builds its own non-stick layer — every meal makes it better.

Knives

Hand-wash and towel-dry immediately after use. Hone every few uses on a steel; sharpen once or twice a year on a whetstone or send them to us. Never dishwasher. Store on a magnetic strip or in a block that protects the edge.

Wood boards and utensils

Hand-wash with mild soap, dry upright, and re-oil monthly with food-grade mineral oil or board butter. Dry, cracked wood means it's thirsty — oil it twice and let it rest overnight.

Stoneware

Dishwasher-safe, microwave-safe, oven-safe to 450°F. Avoid sudden temperature shifts (fridge to hot oven). Reactive glazes may show subtle variation — that's by design.

Sourdough

A warm kitchen is the secret. Keep your starter fed, your dough around 78–80°F, and your oven screaming-hot when the loaf goes in. Dutch oven first twenty minutes, lid off for the final fifteen.

Pour-over coffee

Water just off boil (205°F). 1:16 ratio coffee to water by weight. Bloom for 30 seconds with double the coffee weight in water, then pour in slow concentric circles. Total brew: 3–4 minutes.