Care

Gentle Warnings

The aluminum core of Goldilocks cookware conducts heat very efficiently, and we recommend low to medium-high heat for most cooking. You generally don’t need to use our pans over high heat. Don’t leave empty pans over a hot burner for extended periods of time--this could damage the pan and your stovetop. Always be sure to use an oven mitt or potholder when removing pans from the oven.

Before You Use for the First Time

Give your pans a wash (with dish soap), rinse thoroughly, and dry off with a towel.

Regular Maintenance

After each use, let your pans cool until they're safe to handle. Then, soak your pans by filling them with water and a touch of dish soap. Don’t use steel wool or scouring pads, as they can scratch the stainless steel surface. Scratches are cosmetic and won’t affect the pans’ performance or durability. We recommend hand washing your pans. 

Removing Stains

Hard water might leave rainbow-colored stains, which will clean up easily with some vinegar. Stubborn stains can be taken care of with the help of Barkeeper’s Friend or other similar cleaning products. Food burned inside the pan can be loosened by bringing equal parts water and vinegar to a boil, and then lowering to a simmer for 15 minutes. You can use oven cleaner if stains form on the outside bottom of your pans, from your burner. Always give your pans a rinse after applying cleaning products.

Before You Use for the First Time

Wash your Dutch Oven with warm water and soap before the first use and dry thoroughly.

Using Your Dutch Oven

For best performance, preheat your Dutch Oven slowly with oil over a similarly-sized burner. Rapid changes in temperature could cause the enamel to crack. Add your food after your Dutch Oven and oil have been preheated. Use wooden or silicone utensils inside the Dutch Oven as metal utensils may scratch the enamel. Let your Dutch Oven cool and hand wash with warm soapy water. Use a pan scraper to remove any stubborn, stuck-on food. Dry immediately after washing and store in a cool and dry place with the included pot protectors.

What to avoid with your Dutch Oven.

Do not heat an empty Dutch Oven on your cooktop.

Do not use metal utensils with your Dutch Oven, as they can scratch the enamel.

Do not use citrus juices and citrus-based cleaners on your Dutch Oven, as they can dull the enamel. This does include some dish detergents.

Do not use your Dutch Oven on outdoor grills, campfires, or in microwaves.

Regular Maintenance

To remove stubborn baked-on food, boil 2 cups of water and 4 tablespoons of baking soda. Boil for a few minutes, then use a pan scraper to loosen the food. A small amount of staining is to be expected and does not affect performance. However, to remove light stains, clean your Dutch Oven as you would normally, then use a ceramic cleaner. If the ceramic cleaner doesn’t completely remove the stains, fill the Dutch Oven with water and 3 tablespoons of bleach for each quart of water. Soak the Dutch Oven with the water and bleach solution for 3 hours. Wash the Dutch Oven thoroughly with soap and water before the next use. If rust forms on the rim of your Dutch Oven, clean it off using soap and water and dry thoroughly. Once totally dry, wipe a very thin layer of cooking oil onto the affected rim to keep rust from reappearing. If the knob to your Dutch Oven becomes loose, use a screwdriver to tighten the screw attaching the knob on the underside of the lid. Be careful not to overtighten the screw as doing so may damage the enamel underneath.

California AB 1200
Please see here for our California AB 1200 disclosure.

Before You Use for the First Time

Wash your knives with dish soap. Rinse thoroughly and dry off with a towel.

Regular Maintenance

Wash your knife by hand. Do not leave your knife in the sink. Prolonged exposure to water, salt, or acid may discolor the blade. Wipe dry immediately after washing.

Store your knife properly. Protect your blade by storing your knife on a knife strip, in a knife roll, or in a blade protector.

Use a wood, plastic, or rubber cutting board. Avoid cutting on hard surfaces such as glass, stone, or metal. Do not attempt to cut through bones or fruit pits.

Sharpening

You can extend for how long a knife stays sharp with help from a honing steel. Eventually, you’ll have to resharpen your knives. We recommend that you sharpen your chef and paring knife every 6 months. Sharpening knives can be done at home with a sharpener or with a whetstone.

Before You Use for the First Time

Wash your utensils with dish soap. Rinse thoroughly and leave to dry.

Regular Maintenance

All pieces of the Utensil Set should be washed with each use. All pieces except for the wooden spoon and the fish spatula are dishwasher-safe.