Cook well, make your tools last
Cleaning and maintenance: the right care for every material.
Iron and carbon steel need prompt drying and protection from oxidation. Initial treatment varies by material and model. Stainless steel, non-stick coatings, wood and blades have different needs: these steps help preserve the tools you use every day.
5 Padel Iron: initial treatment and protection
For first use, the 5 Padel manual prescribes an oil-and-heat treatment followed by cooling, washing and drying: follow the manufacturer’s instructions. Wash by hand to protect the wooden handle, dry immediately and apply a thin film of oil before storage. Avoid acidic foods. Do not put the pan in the oven with its wooden handle.
Regular use improves food release. Follow this reference’s manual when repeating the iron treatment.
Read the official 5 Padel instructions.
5 PADEL - IRON - Frying pan 24 cm - Serafino Zani · 5 PADEL - IRON - Frying pan 28 cm - Serafino Zani
5 Padel Carbon Steel: washing, drying and oil
The 5 Padel manual allows hand washing or dishwasher cleaning, followed by immediate drying. Before storage, spread a thin film of oil over the inner surface with kitchen paper to protect against oxidation. Avoid acidic foods and preheat briefly on low power. For first use follow the manual, rather than seasoning procedures intended for other materials.
Read the official 5 Padel instructions.
5 PADEL - CARBON STEEL - Frying pan 24 cm - Serafino Zani · 5 PADEL - CARBON STEEL - Frying pan 28 cm - Serafino Zani
Stainless steel: daily cleaning without seasoning
Let cool before washing. Use hot water, mild detergent, and a non-abrasive sponge; for stubborn residue, soften the dirt with water and detergent before removing it. Rinse and dry to limit water spots and deposits. Do not use bleach or chlorine-based products and do not abruptly cool the hot vessel. Stainless steel does not require seasoning: cooking performance depends on gradual preheating and proper management of heat and fats. For dishwasher, oven, handles, and lids, follow the specific instructions for the reference.
When cooking in water, dissolve salt while stirring, preventing it from remaining deposited on the bottom. For a lid, steamer, or colander, choose the intended line and size: an equal diameter does not guarantee interchangeability between collections.
4PLY Copper and 3PLY Titanium
Copper
For the stainless steel interior surface, use hot water, detergent, and a non-abrasive sponge. Let residue soften before removing it, then rinse and dry. External oxidation changes the appearance of the copper over time; if you wish to keep it shiny, use a specific copper product, following its instructions and avoiding the surface in contact with food. It does not require seasoning. For dishwasher and oven, follow the 5 Padel leaflet.
Titanium
Let cool before washing. Hot water, detergent, and a kitchen sponge are sufficient for routine cleaning; soften residue if necessary, then rinse and dry. It does not require the seasoning prescribed for iron. Use moderate heat and avoid overheating when empty. The 5 Padel leaflet permits hand washing or dishwasher use; for the oven, follow the reference's instructions.
Non-stick coatings: protecting the surface
Use moderate heat and wooden, silicone, or nylon utensils suitable for food contact, avoiding blades and sharp points. Do not heat the empty vessel for long. Let cool before washing and use hot water, mild detergent, and a soft sponge. Hand washing helps preserve the coating.
Do not apply the high-temperature treatment prescribed for iron. Oven and dishwasher instructions depend on the individual line and its components. Vickers uses a non-stick system with titanium and PTFE: PTFE belongs to the PFAS family, so the line should not be described as PFAS-free.
Knives and cutting boards: care after every preparation
Preferably wash knives by hand, cleaning the blade and handle separately according to the declared materials; dry them immediately and store them in a way that protects the edge. Cut on a suitable surface and avoid improper uses such as prying or working on bones with a blade not intended for this purpose.
Knives with ceramic blades require their own instructions: do not use a sharpener meant for steel blades. For wooden cutting boards, avoid soaking and the dishwasher; clean after use and let dry completely. Use any maintenance oils only if they are suitable for food contact and intended for that board.
Choose a system that complements itself
Pair pans with utensils suitable for the surface. To a pasta pot, add a spaghetti server and deep plates; to a risotto pan, a rice spatula and a serving dish.