While stainless steel is highly resistant to stain and corrosion, even the finest alloys will suffer if corrosive food acids are not removed by proper soaking, washing, rinsing and drying procedures. Careful handling will prolong the life and luster of your stainless steel tableware.

1. RINSE to remove all food remnants immediately after use. Foods which contains salts and acids can slowly break down the finest alloys of the steel.
2. PRESOAK in a plastic or stainless steel pan using a nonabrasive presoak compoud. (Never use an Aluminum pan). Maximum time is 20 minutes.
3. WASHin hot water with a non-abrasive, non corrosive cleaning agent, according to manufacturer’s recommendations.
4. PLACE  in up-right racks, this will allow the water pebbles to flow off the wares. Flat racks can cause damage. The chemicals from the dishwasher will dry on the wares, leading to staining, pitting and perhaps rusting.
5. RINSE in water of at least 180°F / 82ºC. A wetting agent of water softener may be required if using water with high mineral content.
6. DRY immediately. Give rack a shake to remove extra water droplets. This will reduce potential water marks on flatware. Never store the flatware when wet or damp.

• 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”.

• Cookware with Eclipse® and Excalibur® non-stick coatings is best washed in soap and hot water once cooled down from use, and then dried immediately.
• To preserve life of coating place soft liner between pans when stacking
• Do not use metal utensils.

• For best results Stainless Steel and Aluminum cookware should be seasoned before first use.
• After cleaning and drying, coat the cookware lightly with vegetable oil or a small amount of shortening.
• Place on medium heat burner for 10-15 minutes until light smoke appears
• When oil turns a deep brown turn off heat and allow pan to cool.
• Wipe off excess oil with a paper towel.

• Thermalloy® Carbon Steel cookware is pre-seasoned and ready for first use after rinsing in hot water only
• To re-season follow Stainless Steel and Aluminum instructions

• Thermalloy® Cast Iron cookware is pre-seasoned and ready for first use after rinsing in hot water only
• To re-season follow Stainless Steel and Aluminum instructions

To clean simply wipe over the surface with a damp cloth or wash in warm soapy water, do not soak. Do not clean in the dishwasher. Handwash recommended.