The right care, for a lifetime of cooking.

Cooking

• Use low to medium heat — high heat is rarely necessary with quality stainless steel.
• Never heat an empty pan. Add oil, butter, liquid, or food before turning on the burner.
• Add salt only after the water has reached a full boil, to avoid pitting.
• If your cookware has glass lids or phenolic handles, keep the oven under 204°C (400°F).

Cleaning

• Before first use, wash in warm soapy water, rinse, and dry thoroughly.
• Let the pan cool completely before washing — sudden temperature change can cause warping.
• Remove heat tint with a stainless cleaner and a little lemon juice or white vinegar.
• To loosen burnt-on food, boil water in the pan, let it cool, then wash normally.
• Never use steel wool or abrasive pads, especially on polished finishes.

Cooking

• Position handles away from an open flame or adjacent burner to prevent scorching.
• Otherwise treat exactly as stainless steel: low to medium heat, metal utensils are fine.
• Keep the oven under 204°C (400°F) if the piece has glass lids or phenolic parts.

Cleaning

• Hand wash only, in warm soapy water. Never place in the dishwasher.
• Dishwasher detergents are highly alkaline and will dull, degrade, or strip the colour.
• Dry immediately with a soft cloth to prevent water spots.

Cooking

• Always use low to medium heat — high heat shortens coating life significantly.
• Use nylon, wooden, silicone, or heat-resistant plastic utensils only.
• Skip aerosol sprays; they leave residue. Use a little butter or oil instead.
• Don't preheat an empty pan on high heat.

Cleaning

• Let the pan cool completely before washing, to prevent warping.
• Hand wash with warm water, mild dish soap, and a soft sponge.
• Never use abrasive pads, steel wool, or harsh chemical cleaners.

Cooking

• Treat the interior exactly like standard non-stick: low to medium heat, no metal utensils.
• The stainless exterior is more durable and scratch-resistant than the interior.
• Keep the oven under 204°C (400°F) with glass lids or phenolic parts.

Cleaning

• Hand washing is strongly recommended to protect the non-stick interior.
• Polish the exterior with a gentle stainless cleaner for heat tints or water spots.
• Keep cleaner away from the non-stick interior, and never use steel wool.

Cooking

• Copper conducts heat exceptionally fast — low to medium heat is usually all you need.
• Never preheat an empty copper pan; heat spreads fast enough to damage inner layers.

Cleaning

• Hand wash only, with warm soapy water.
• A natural patina will develop over time — this is normal and doesn't affect performance.
• Restore shine with a copper polish, or a paste of equal parts lemon juice and salt.
• Never use bleach, chlorine cleaners, steel wool, or abrasive pads.

Cooking

• Ideal for slow, steady cooking with exceptional heat retention.
• Heat gradually, starting low. Sudden high heat causes thermal shock, which cracks enamel.
• Use wooden, nylon, or silicone utensils to protect the glass-like interior.
• Never cut food directly in the pot — always use a separate cutting board.
• Perfect for long braises and stove-to-oven meals.

Cleaning

• Let the pot cool completely before it meets water, to avoid cracking from thermal shock.
• Hand wash with warm soapy water and a nylon brush or soft sponge.
• For stuck-on food, simmer water with a tablespoon of baking soda for 10–15 minutes.
• Skip metal scourers, steel wool, or abrasive powders.

Cooking

• Preheat gradually on low to medium before increasing to your desired temperature.
• Excels at high-heat searing, baking, and frying once well seasoned.
• Use high smoke-point neutral oils — flaxseed, canola, or vegetable — to build seasoning.

Cleaning & reseasoning

1. Wash with hot water and a stiff brush or chainmail scrubber. Avoid soaking.
2. A tiny drop of mild soap is fine occasionally — avoid harsh detergents.
3. Dry immediately, then warm on the stovetop over low heat for 1–2 minutes.
4. While still warm, rub a thin, even layer of neutral oil over the entire surface.
5. Store somewhere dry, with a paper towel between stacked pans.

Cooking

• Preheat gradually, and add a little oil before your ingredients go in.
• Withstands high heat, but stay under 316°C (600°F).
• Limit acidic foods like tomatoes or lemon to short cooking times.
• Metal utensils are safe, though nylon, silicone, or wood preserve the surface longer.

Cleaning & optional seasoning

1. Wash with warm soapy water and a sponge, then dry immediately to prevent rust.
2. Optional: rub a thin layer of high smoke-point oil over the whole surface.
3. Wipe off excess, then heat over medium-high for 2–3 minutes until smoking stops.
4. Let the pan cool completely before storing — never store it wet.

Using

• Designed for oven use only — not the stovetop, broiler, or microwave.
• Use smooth-edged or silicone utensils to protect the surface.
• Skip aerosol sprays; lightly grease with butter or oil if needed.

Cleaning

• Let bakeware cool completely before washing to avoid warping.
• Wash with warm water, mild soap, and a soft sponge.
• Avoid oven cleaners, steel wool, or abrasive pads, and don't leave it soaking overnight.

Care

• Wash as soon as possible after use — acidic foods can cause discolouration over time.
• Never leave flatware or utensils soaking overnight.

Cleaning

• Premium 18/10 stainless steel is dishwasher safe, though hand washing is gentler.
• Dry immediately with a soft cloth for the best long-term shine.

Use

• Reserve knives for food preparation — cutting other materials dulls or chips the blade.
• Store safely in a wooden block or on a magnetic stand, never loose in a drawer.
• Always cut on a board; avoid glass, ceramic, or stone surfaces.

Cleaning

• Hand wash immediately after use in warm soapy water, then rinse and dry thoroughly.
• Never leave a knife soaking in water or sitting in the sink.
• Keep knives out of the dishwasher — heat and vibration dull the blade and can damage the handle.