Care Guide — Hell Kitchen Equipment

Take care of your equipment, and it will take care of you!

Well-maintained kitchen equipment lasts for years. Here are our simple tips for each type of product.

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🔪 Knives

• Washing: always by hand, in warm soapy water. Never in the dishwasher (heat and impacts damage the edge).
• Drying: dry immediately with a soft cloth to prevent spots.
• Sharpening: sharpen regularly with a whetstone or a sharpening rod. A well-sharpened knife is safer than a dull knife!
• Storage: use a block, magnetic strip, or blade guards. Never throw them loosely in a drawer.
• Cutting board: cut on wood or soft plastic, never on glass, marble, or metal.

🍳 Pans & Woks

• First use: wash in hot soapy water, dry thoroughly.
• Cooking: preheat over medium heat, avoid unnecessary high heat that deforms the coatings.
• Utensils: prefer wood, silicone, or nylon to avoid scratching.
• Cleaning: let cool slightly, then wash by hand with a soft sponge. Avoid abrasive pads.
• Non-stick: never heat empty, and let cool before washing to protect the coating.

🥄 Kitchen Utensils

• Wood/bamboo: wash by hand, dry immediately. Oil lightly from time to time with food-grade oil.
• Silicone: dishwasher safe, heat resistant.
• Stainless steel: warm soapy water; for stubborn stains, a little white vinegar works wonders.

🪵 Cutting Boards

• Wood: wash by hand, never soak. Oil once a month.
• Plastic: dishwasher safe; replace when the grooves become deep.

🧊 General

• Store your equipment in a dry place, away from moisture.
• If in doubt, refer to the manufacturer's instructions.

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Questions about caring for a product? Contact us — we'll be happy to help!