The QuadGrate, wok and paella pan are all carbon steel. Like good cast iron cookware, carbon steel cookware requires seasoning. These are shipped coated in cooking oil to prevent rusting. First, wash the item with hot water and a small amount of dish soap. Next, heat the cookware to thoroughly dry it and open the tiny pores in the metal. Remove from heat and apply a thin layer of cooking oil with a paper towel. Reheat for about ten minutes, burning the oil onto the surface. Remove from heat and reapply oil. Repeat until no black residue appears on the paper towel after wiping. Properly seasoned, your cookware should achieve a shiny black finish. If you scrub your cookware or wash it with soap, you may need to re-season it afterward.