Use and Care Instructions

20201204_Babish_Cookware__0182.jpg
 
 

TINY WHISK

  • Dishwasher safe

  • Avoid use with nonstick pots and pans, as metal wires may scratch nonstick coating

  • Do not leave in hot cookware for extended periods, as whisk will become extremely hot

  • For external use only - I feel like I shouldn't have to tell you this

2-PIECE TONG SET

  • Dishwasher safe

  • Avoid use with nonstick pots and pans, as metal heads may scratch nonstick coating

  • Do not leave in hot cookware for extended periods, as tongs will become extremely hot

  • Do not use in microwave - I don’t know why you’d microwave tongs in the first place, but better safe than sorry

Stainless Steel Measuring Cups & Spoons

  • Dishwasher safe

  • Warning: do not attempt to use measuring cups on stovetop. I know it’s tempting because they look like little pots and pans, but trust me, it won’t end well

Babish German Steel 8” CHEF KNIFE

BEFORE FIRST USE:

  • Remove any tags or stickers. Rinse with warm soapy water and towel dry.

CLEANING AND CARE INSTRUCTIONS:

  • Always be gentle and use caution when handling sharp knives. It is best to wash knives right after use. Hand wash in warm water with a non-abrasive sponge and dishwashing soap. Rinse and towel dry immediately.

  • Excess heat and detergent from automatic dishwashers can damage or stain the blades, so dishwashers are not recommended. Do not allow blades to soak in water, Do not allow food to remain on blade after use, as this may cause stains. In most cases, persistent stains can be easily removed with a standard stainless steel cleanser & polish.

  • Use a sharpener and honing rod between uses to keep knives sharp. It’s recommended to use a whetstone or have your knives professionally sharpened once or twice a year. See more sharpening instructions below.

  • To preserve sharp edges, use knives on a wood or soft plastic cutting board. Hard surfaces such as countertops, dinner plates, or glass cutting boards will dull blades. Knives are not made to cut bones, frozen foods, or other hard objects. Love this knife and it will love you back.

CAUTION:

  • Use extreme caution to protect against injury. These knives are extremely sharp. Never use a knife as a can opener, pry bar, screwdriver, wedge, or hand tool. Never handle a knife by the blade. Keep sharp edges pointed away from you when laying a knife down. Never attempt to catch a falling knife. Keep all knives away from children. Store properly in a knife block, roll, or other safe place.

GERMAN STEEL 7.5” “CLEF” KNIFE

BEFORE FIRST USE:

  • Remove any tags or stickers. Rinse with warm soapy water and towel dry.

CLEANING AND CARE INSTRUCTIONS:

  • Always be gentle and use caution when handling sharp knives. It is best to wash knives right after use. Hand wash in warm water with a non-abrasive sponge and dishwashing soap. Rinse and towel dry immediately.

  • Excess heat and detergent from automatic dishwashers can damage or stain the blades, so dishwashers are not recommended. Do not allow blades to soak in water. Do not allow food to remain on blade after use, as this may cause stains. In most cases, persistent stains can be easily removed with a standard stainless steel cleanser & polish.

  • Use a sharpener and honing rod between uses to keep knives sharp. It’s recommended to use a whetstone or have your knives professionally sharpened once or twice a year. See more sharpening instructions below.

  • To preserve sharp edges, use knives on a wood or soft plastic cutting board. Hard surfaces such as countertops, dinner plates, or glass cutting boards will dull blades. Knives are not made to cut bones, frozen foods, or other hard objects. Love this knife and it will love you back.

CAUTION:

  • Use extreme caution to protect against injury. These knives are extremely sharp. I’m not kidding, I seriously mangled my finger with this knife when we were shooting promo videos, and I kinda-sorta know what I’m doing. Never use a knife as a can opener, pry bar, screwdriver, wedge, or hand tool. Never handle a knife by the blade. Keep sharp edges pointed away from you when laying a knife down. Never attempt to catch a falling knife. Keep all knives away from children. Store properly in a knife block, roll, or other safe place.

GERMAN STEEL SANTOKU KNIFE

BEFORE FIRST USE:

  • Remove any tags or stickers. Rinse with warm soapy water and towel dry.

CLEANING AND CARE INSTRUCTIONS:

  • Always be gentle and use caution when handling sharp knives. It is best to wash knives right after use. Hand wash in warm water with a non-abrasive sponge and dishwashing soap. Rinse and towel dry immediately.

  • Excess heat and detergent from automatic dishwashers can damage or stain the blades, so dishwashers are not recommended. Do not allow blades to soak in water. Do not allow food to remain on blade after use, as this may cause stains. In most cases, persistent stains can be easily removed with a standard stainless steel cleanser & polish.

  • Use a sharpener and honing rod between uses to keep knives sharp. It’s recommended to use a whetstone or have your knives professionally sharpened once or twice a year. See more sharpening instructions below.

  • To preserve sharp edges, use knives on a wood or soft plastic cutting board. Hard surfaces such as countertops, dinner plates, or glass cutting boards will dull blades. Knives are not made to cut bones, frozen foods, or other hard objects. Love this knife and it will love you back.

CAUTION:

  • Use extreme caution to protect against injury. These knives are extremely sharp. I’m not kidding, I seriously mangled my finger with this knife when we were shooting promo videos, and I kinda-sorta know what I’m doing. Never use a knife as a can opener, pry bar, screwdriver, wedge, or hand tool. Never handle a knife by the blade. Keep sharp edges pointed away from you when laying a knife down. Never attempt to catch a falling knife. Keep all knives away from children. Store properly in a knife block, roll, or other safe place.

3-PIECE GERMAN STEEL CUTLERY SET w/KNIFE ROLL

BEFORE FIRST USE:

  • Remove any tags or stickers. Rinse with warm soapy water and towel dry.

CLEANING AND CARE INSTRUCTIONS:

  • Always be gentle and use caution when handling sharp knives. It is best to wash knives right after use. Hand wash in warm water with a non-abrasive sponge and dishwashing soap. Rinse and towel dry immediately.

  • Excess heat and detergent from automatic dishwashers can damage or stain the blades, so dishwashers are not recommended. Do not allow blades to soak in water. Do not allow food to remain on blade after use, as this may cause stains. In most cases, persistent stains can be easily removed with a standard stainless steel cleanser & polish.

  • Use a sharpener and honing rod between uses to keep knives sharp. It’s recommended to use a whetstone or have your knives professionally sharpened once or twice a year. See more sharpening instructions below.

  • To preserve sharp edges, use knives on a wood or soft plastic cutting board. Hard surfaces such as countertops, dinner plates, or glass cutting boards will dull blades. Knives are not made to cut bones, frozen foods, or other hard objects. Love this knife and it will love you back.

CAUTION:

  • Use extreme caution to protect against injury. These knives are extremely sharp. Never use a knife as a can opener, pry bar, screwdriver, wedge, or hand tool. Never handle a knife by the blade. Keep sharp edges pointed away from you when laying a knife down. Never attempt to catch a falling knife. Keep all knives away from children. Store properly in a knife block, roll, or other safe place.

STAINLESS STEEL PREP BOWL SET AND MINI PREP BOWL SET

  • Dishwasher safe.

  • Refrigerators safe.

OVERSIZED CUTTING BOARD

BEFORE FIRST USE:

  • Remove any tags or stickers.

CLEANING AND CARE INSTRUCTIONS:

  • Hand wash only with warm water, soap and non-abrasive sponge.

  • Dry board by standing it on one edge.

  • Do not soak.

  • Optional: Occasionally rub board with mineral oil

    for extra shine and strength.

FRENCH ROLLING PIN

BEFORE FIRST USE:

  • Remove any tags or stickers.

CLEANING AND CARE INSTRUCTIONS:

  • Rub with flour before use to keep dough from sticking to pin.

  • Hand wash only with warm water, soap and a non-abrasive sponge. Do not soak.

SAUTE PAN and stock pot

OVEN SAFETY AND STOVETOPS:

  • Tri-ply stainless steel cookware is oven safe to 500F (350F if using a glass lid) and is compatible on all cooktops / heat sources. Please lift, not drag, cookware off of stovetops to prevent scratching.

  • Do not use in the microwave or broiler.

USE

  • Before first use, hand wash with warm soapy water.

  • Preheat your pan on low to medium heat for a couple of minutes. Once heated pour enough cold oil into the pan to cover to cooking surface.

  • To avoid food sticking while cooking do not disturb the food and allow the natural sugars to caramelize in the pan and release naturally. If your heat is too high sticking may occur so please make sure to use low to medium heat only except for boiling.

  • Please use oven mitts when removing from the oven as the handles will be hot.

  • Metal, wood, plastic, and heat resistant nylon tools are safe to use in stainless steel cookware. Do not use knives, sharp kitchen tools or an electric hand mixer in your cookware, as they may scratch lining.

CLEANING

  • Tri-ply cookware is dishwasher safe, but we recommend hand washing only with warm soapy water. Please allow the pan to cool before washing.

  • To remove stuck on foods you may:

    • Fill cookware with a small amount of water and place over low heat until food is softened and easy to remove.

    • Use a specialist stainless steel cookware cleaning product and follow the instructions on the label.

  • Discoloration may occur from using too high of heat. To remove:

    • Rub the cookware with a cloth dampened with lemon juice or white vinegar.

    • Use a specialist stainless steel cookware cleaning product and follow the instructions on the label.

CARVING FORK

Cleaning:

  • Hand wash only in hot water using mild soap or detergent.

  • Towel dry immediately to prevent rusting.

TRIVET

Use:

  • Your trivet is heat safe to 500F.

Cleaning:

  • Hand wash with warm soapy water. Towel dry immediately and thoroughly to prevent rusting.

WOK

Cooking Surfaces:

  • Your wok can be used on all cooking surfaces, such as: induction, ceramic, electric and gas cooktops, in your oven or on the grill. On glass or ceramic cooktops, lift cookware—never slide—to prevent scratching.

Cleaning:

  • Rinse your wok under warm water and gently scrape off any food remnants with a nonmetal brush or a nylon scouring pad.

  • Thoroughly dry your wok and then using a paper towel, apply a light layer of oil around the entire surface of the pan. The pan should be smooth with no oil residue.

  • Place the oiled pan on a burner set to high heat. Once the oil is lightly smoking, turn off the heat and allow the pan to cool.

12 PIECE COOKWARE SET - Stainless steel items

OVEN SAFETY AND STOVETOPS:

  • Tri-ply stainless steel cookware is oven safe to 500F (350F if using a glass lid) and is compatible on all cooktops / heat sources. Please lift, not drag, cookware off of stovetops to prevent scratching.

  • Do not use in the microwave or broiler

USE

  • Before first use, hand wash with warm soapy water

  • Preheat your pan on low to medium heat for a couple of minutes. Once heated pour enough cold oil into the pan to cover to cooking surface.

  • To avoid food sticking while cooking do not disturb the food and allow the natural sugars to caramelize in the pan and release naturally. If your heat is too high sticking may occur so please make sure to use low to medium heat only except for boiling.

  • Please use oven mitts when removing from the oven as the handles will be hot.

  • Metal, wood, plastic, and heat resistant nylon tools are safe to use in stainless steel cookware. Do not use knives, sharp kitchen tools or an electric hand mixer in your cookware, as they may scratch lining.

CLEANING

  • Tri-ply cookware is dishwasher safe, but we recommend hand washing only with warm soapy water. Please allow the pan to cool before washing.

  • To remove stuck on foods you may:

    • Fill cookware with a small amount of water and place over low heat until food is softened and easy to remove.

    • Use a specialist stainless steel cookware cleaning product and follow the instructions on the label.

  • Discoloration may occur from using too high of heat. To remove:

    • Rub the cookware with a cloth dampened with lemon juice or white vinegar.

    • Use a specialist stainless steel cookware cleaning product and follow the instructions on the label.

12 PIECE COOKWARE SET - ALUMINUM BAKEWARE

  • Hand wash only.

  • Not suitable for stove top.

  • Oven safe to 450F

12 PIECE COOKWARE SET - COOLING RACKS

  • Dishwasher safe.

12 PIECE COOKWARE SET - CARBON STEEL FRY PANS

  • Induction safe.

  • Hand-wash only.

  • Season before first use and as needed.

  • Carbon steel seasoning instructions below.

12 INCH CARBON STEEL FRY PAN

  • Induction safe.

  • Hand-wash only.

  • Season before first use and as needed.

  • Carbon steel seasoning instructions below.

HOW TO SEASON CARBON STEEL - STOVE METHOD

  • Wash pan with warm soapy water dry with towel and then place on stovetop and heat to ensure the pan is thoroughly dried.

  • Once pan is dry use oil of choice and with a paper towel apply around the interior and exterior of the pan. You may also continue to rub the pan with a hand towel to ensure the oil is evenly coated throughout the pan.

  • Place you pan back on the stove and heat until smoking. Be sure to also heat the sides of the pan over the flame to ensure the entire surface area is heated.

  • Once smoking turn the heat off and allow the pan to cool quickly.

HOW TO SEASON CARBON STEEL - OVEN METHOD

  • Place a foil lined baking sheet into the bottom rack of your oven.

  • Preheat your oven to 475F to 500F.

  • While oven is preheating - Wash pan with warm soapy water dry with towel and then place on stovetop and heat to ensure the pan is thoroughly dried.

  • One pan is dry use oil of choice and with a paper towel apply around the interior and exterior of the pan. You may also continue to rub the pan with a hand towel to ensure the oil is evenly coated throughout the pan.

  • Place pan into the fully heated oven upside down on the rack above the foil lined baking sheet.

  • Leave pan in the oven for an hour. After an hour turn off the oven, but leave the pan in there until it is cool to the touch.

CAST IRON SKILLETS AND “EVERYDAY PAN”

Cooking surfaces:

  • Pre-seasoned cast iron can be used on all cooking surfaces, such as: induction, ceramic, electric and gas cooktops, in your oven or on the grill.

  • On glass or ceramic cooktops, lift cookware—never slide—to prevent scratching.

Cooking with your cast iron:

  • Heat Slowly – Cast Iron retains heat very well, but will absorb heat slowly. Give the pan several minutes to come up to temp.

  • Use pot holders or oven mitts when handling hot cast iron.

Cleaning your cast iron:

  • Rinse your pan under warm water and gently scrape off any food remnants with a nonmetal brush or a nylon scouring pad.

  • Thoroughly dry your cast iron and then using a paper towel, apply a light layer of oil around the entire surface of the pan. The pan should be smooth with no oil residue.

  • Place the oiled pan on a burner set to high heat. Once the oil is lightly smoking, turn off the heat and allow the pan to cool.