Cooking debris is best removed straight after cooking, while still warm.

Clean your pans with hot water and a soft sponge. Avoid detergents or scrubbers, and never place in a dishwasher.

Dry well before storing to prevent any rust from forming. You may also want to add a thin layer of cooking oil with a paper towel.

Don’t worry if, over time, the colour of your pans becomes less uniformly black. They have been built for performance over multiple lifetimes – uneven colour is just a sign they’re being well used.