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Flatware maintenance

General tips:

Before use, clean the pots with a bit of water and detergent (without lemon).

Don’t use any detergents based on citric acids to clean the products made of stainless steel (those damage the anti-oxidation layer, which can cause corrosive reactions)

Even though our cookware is dishwasher save we recommend avoiding the dishwasher. The temperature and harsh detergents will dull your pots and pans over time.

If remains of food stick to the base, you can easily remove them by pouring a bit of water in the casserole and then let them soak off at a low temperature. When it concerns burned remains of food… let the water boil for a while and remove the residues (don’t use metal utensils)

Overheating can cause blue or auburn discolouration which has no influence on the cookware’s features and which can be easily removed by means of a good detergent (such as the BergHOFF detergent for stainless steel).

Never place the casseroles on heated hot plates when they are almost empty or when you’re cooking without water

Cookware with a non-stick coating:

remember to cool down your pan before cleaning as the cooler water will cause the hot pan to warp
although your coated pan is dishwasher safe, we don’t recommend cleaning the cook ware in the dishwasher. The high heat will deteriorate the qualities of the coating

clean after each use by hand with a dish detergent especially made for hand washing. Be sure that you do not use a harsh cleaning product that is based on citric acids or that contains chlorine bleach. Use warm, soapy water and sponge or a dishcloth. Do not use steel wool or nylon scrubbing pads, oven cleaner or any cleaner that is abrasive, is a citrus based cleanser or contains chlorine bleach. Rinse in warm water and dry immediately with a soft cloth.

always clean your cook ware thoroughly since, the next time you use it, any food residue will cook into the surface causing food to stick 

if you have remains of food stuck to the cookware, they can easily be removed by covering the bottom of the pan with water and letting it soak off while gently heating it at low temperature (no need to let the water cook). Do not use a metal utensil.

if you store your pots and pans by stacking them, put, for instance, a dish towel between them avoiding parts of the upper item to scratch the surface of the lower element.