Made to last. Kept that way.
Everything GINSEI makes is built for decades of daily use. Here is how to cook with, clean and store each piece so it stays at its best.
Pans and pots
Pure titanium needs no seasoning and no special treatment. Get the heat right and it will release food and clean up for decades.
- 01
Preheat, then oil
Warm the pan over medium heat for a minute or two, add a little oil and wait until it shimmers. Food sticks at first, then releases once seared, so give it a moment before turning.
- 02
Any hob, and the oven
Made for gas and electric hobs, and oven- and broiler-safe up to 750°F / 400°C. Titanium is not magnetic, so it does not work on induction.
- 03
Any utensil
Metal, wood or silicone, all fine. There is no coating to scratch, chip or flake.
- 04
Cleaning
Before first use and after cooking, let the pan cool a little, then wash with warm, soapy water. It is dishwasher safe, though a quick hand wash keeps the finish at its brightest.
- 05
Stuck-on food and heat tint
Soak in hot water for ten minutes, then wipe. A golden or rainbow heat tint is normal with titanium and harmless; a little white vinegar on a soft cloth lifts it.
- 06
Storage
Hang it, or stack with a soft cloth between pans to keep the hammered finish looking its best.
Knives
67 layers of Damascus steel around a hard VG-10 core hold a keen edge for years. A few small habits keep it that way.
- 01
Wash and dry by hand
Rinse and wipe with warm, soapy water after use, then dry straight away. The steel can take the dishwasher, but rattling against other cutlery dulls any edge.
- 02
Choose the right board
Wood and the GINSEI titanium board are kind to the edge. Glass, stone and ceramic boards dull any blade fast.
- 03
Hone little and often
A few light passes on the diamond rod every week or two keep the edge aligned, at about 12° per side. Once or twice a year, sharpen on a whetstone.
- 04
Slice, do not pry
Let the blade glide; avoid twisting or prying. Leave frozen food and bones to the cleaver, and crusty loaves to the bread knife.
- 05
Store safely
Keep knives on a magnetic block or in a sheath, never loose in a drawer where edges knock together.
- 06
Look after the handle
The pakkawood handles are resin-sealed, so they need no oiling. Just do not leave them soaking in the sink.
Cutting board
One non-porous piece of food-grade titanium. Nothing soaks in, nothing stains, and it never warps, so care takes seconds.
- 01
Everyday cleaning
Wash with warm, soapy water, or put it straight in the dishwasher. Titanium is non-porous, so nothing soaks in.
- 02
After raw meat or fish
Wash with hot, soapy water before cutting anything else. With no pores or grooves, there is nowhere for residue to hide.
- 03
Stains and odours
Garlic, beetroot and turmeric will not stain or linger. If you ever notice a film, a wipe with white vinegar brings back the shine.
- 04
Kind to your knives
Smooth titanium is softer than a hardened blade, so it is kinder to an edge than glass or bamboo.
- 05
Use the juice groove
Carve roasts and slice juicy fruit with the groove facing you to keep the counter clean.
- 06
Storage
Hang it from the built-in hole or stand it upright. It will not warp, so it can live anywhere.
Care questions
No. There is no seasoning layer to build or protect. Preheat over medium heat for a minute or two, add a little oil, and it is ready to cook.
We are here to help.
Email our team and we will help you get the most from your GINSEI. Cookware and knives are backed by a 5-year warranty.