Cleaning and caring for your stainless steel products

Cleaning and caring for your stainless steel products

  • Prior to first use, your cookware should be thoroughly cleaned and sterilised in boiling water. Dry, rub evenly with oil and heat briefly on the stove.
  • If your cookware has stainless steel handles, it is perfectly suited to use on gas stoves and in the oven.
  • Never heat your cookware empty or with oil on a high heat for longer than 5 minutes. Overheating may cause the bottom of the pot to turn a golden colour. However, this discolouration does not affect its performance. Extreme overheating may damage the bottom of the pot. In this case, never remove the pot from the heat; otherwise you may risk burning yourself. Switch off the heat and allow the pot to cool.
  • Do not add salt to cold water. Instead, wait for the water to boil and then stir in the salt. Adding salt to cold water may lead to extremely high salt concentrations in the bottom of the pot, which can cause corrosion spots on the bottom. While such spots on the stainless steel do not affect the performance of the pot, they are difficult - if not impossible - to remove.
  • If your cookware has a glass lid, never run cold water over a hot glass lid to cool it.
  • To avoid the risk of burns caused by oil boiling over or spitting, always use a high-sided pot for deep-frying and never fill the pot more than half full with oil. Do not use a lid, and do not overheat (maximum oil temperature 200?C).

This article was published on Thursday 05 August, 2004.
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