Yoshikawa Carbon Steel Cookware Care Guide
Thank you for choosing Yoshikawa cookware from Japan—a premium line of carbon steel pans crafted with precision and tradition. With proper care, your Yoshikawa pan will develop a natural non-stick surface and last for years to come.
Before First Use
- Wash thoroughly with warm water and mild soap to remove any factory oils or residues.
- Dry completely with a clean towel.
- Season your pan by applying a thin layer of cooking oil and heating it on the stove until it starts to smoke lightly. Repeat 2–3 times for best results.
Daily Use & Cleaning
- Rinse with hot water and scrub gently using a soft sponge or brush.
- Dry immediately: Use a towel to dry thoroughly to prevent rust.
- Reapply oil: After drying, rub a thin layer of cooking oil on the surface to maintain seasoning.
- Avoid soaking: Do not leave your pan soaking in water for long periods.
Cooking Tips
- Preheat your pan before adding food.
- Use medium to medium-high heat; carbon steel conducts heat very efficiently.
- Avoid cooking acidic foods for prolonged periods as they can damage the seasoning.
Storage
- Store in a dry place.
- Place a paper towel or cloth between pans if stacking to prevent scratches.
Troubleshooting
- Rust spots: Scrub with steel wool, wash, dry, and reseason.
- Sticky surface: Season your pan again to rebuild the non-stick layer.
Video Instruction
Watch our step-by-step care and seasoning instructions:
Questions? Need Help?
Contact us anytime at: ✉️ info@GinzaSteel.com