- Prior to first use remove all stickers and labels, then wash in soap and hot water.
- Do not leave cookware on heating element without food or liquid.
- Always allow cookware to cool before washing.
- Direct application of salt to cookware can cause pitting. Add salt after ingredients are placed in the cookware.
- Acidic products such as tomatoes and saline solutions can be corrosive and should not be stored in cookware.
- Do not soak cookware with disinfectants or chlorine solutions for long periods of time and always follow the instructions of chemical manufacturers
- Life of cookware will be prolonged if ware is washed by hand in soap and hot water. Good appearance will be prolonged by always scrubbing in the direction of the grain of the metal.
- After washing, ware should be well rinsed and left to drip dry.
*WARNING: Low Temperature Dish washing If you are using a low-temp or chlorine bath-type dish washing system, take great care in following manufacturer’s instructions. An over concentration of sodium hypochlorite (bleach), the active sanitizing agent of these systems, will attack most metal tableware. Improper use, or faulty equipment functioning, will cause staining or corrosion of even the finest stainless steel. Because of the porosity of newly manufactured flatware, we would recommend using a stainless cleanser for the first 6-12 months. The more the flatware is used, the stronger it will be and therefore resulting in a greater guard against staining and pitting. This is why it is called “stainless” not “stain proof”.