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Care and cleaning of stainless steel cookware
When using stainless steel cookware for the first time, remove all tags and labels, then wash your cookware in hot soapy water, rinse and dry thoroughly.
For best results when cooking, avoid the use of high heat, as this will cause the food to burn, and may discolour your pan. Use a radiant or gas ring of a slightly smaller diameter than your pan. Do not allow the gas flame to come up the side of your pan as this will cause the handles to become very hot and will discolour the pan.
Cleaning
To clean simply use a soft sponge and your usual detergent. Do not use metal scourers or steel wool as these will scratch the surface. To prevent food residue which may cause sticking during cooking, particularly frypans, we recommend regularly using a stainless steel cleaner. This should be applied with a cloth or sponge and rinsed thoroughly in warm water.
If you notice dull patches or discolouration of the surface, it is due to minerals in the water. To remove these marks, rub the affected areas with half a lemon. The stain can also be removed with a mixture of 9 parts water and 1 part vinegar essence.
Cleaning instructions for non-stick stainless steel cookware: as above, but the interior must be cleaned only with hot soapy water. Do not use a stainless steel cleaner on the non-stick interior surface.
