If you learn anything here, let it be this mantra of a maintenance routine: keep it clean, keep it dry, keep it oiled. In that order, at the same time, every time. Then keep cooking. After all, you paid a lot of money for us to make you a mighty fine pan. It’s your job to keep it that way.
KEEP IT CLEAN Yes, you can use soap. Yes, you can scrub the hell out of your pan. And yes, some of your seasoning might disappear in the process, but that’s okay—you’re working toward a progressive patina, it won’t happen overnight. The oil or fat from your next meal will build on that process. But in between, keep the pan clean, which helps keep the surface smooth. And for god’s sake, no dishwashers.
KEEP IT DRY Immediately after washing, heat your pan on the stove. This will evaporate any residual water in just a matter of minutes. Forgo paper towels and dish cloths, as they always leave some moisture behind, which causes rust. Never put it away wet. Never leave it out to dry. Consider a Butter Pat your kitchen’s Thoroughbred.
KEEP IT OILED Immediately after drying, while the pan is still warm, lightly coat all surfaces with refined oil. We prefer refined canola, but any refined variety will do. Unrefined oils with high organic solids, like butter and many olive oils, are more likely to go rancid between meals. You are applying this oil to protect the pan’s surface. It is a tool, for your tools.
KEEP COOKING We know they’re pretty, but your Butter Pat isn’t meant to just sit in the kitchen. Our pans are exceptionally smooth, but the more you use them, the more you build their seasoning into a truly non-stick surface, and the better and better they will be to cook with. So giddy up. Then do it all over again.