Care Guide

CARE of COOKWARE, KNIVES and UTENSILS

Having bought high quality products it is important that they are looked after to ensure their long life and that they continue to perform properly. The hints following include advice from the manufacturers of our products who want you to get full use from and enjoy using the items.

All New Utensils and Knives, upon receipt should be washed in hot water with detergent, rinsed and dried thoroughly.

 Aluminium Cookware

FRYING PANS - To prevent sticking, after first washing and drying,  rub salt into the cooking surface including the sides, then rinse and dry thoroughly. When cooking do not have the heat too high as this can warp the base of the pan.  After use just wipe out with kitchen paper.  If it becomes necessary to wash the pan, repeat the salt process.

NON-STICK FRYING PANS - After first washing lightly smear the cooking surface and sides with vegetable oil.  When cooking do not have the heat too high as this can warp the base of the pan.  After use wipe out with kitchen paper.  If it becomes necessary to wash the pan and re-oil.

SAUCEPANS, CASSEROLES & KETTLES

• Do not have the heat to high to prevent the base warping
• Clean with nylon scourer except non-stick pans
• Do not use copper scourers or soda to clean aluminium pans
• If aluminium becomes discoloured either boil some acid fruit or scour with a soap filled pad
• Cleaning in a dishwasher may cause non anodised aluminium to discoulour with some dishwasher detergents.  Scour with soap filled pad.
• Silver anodised can be dishwashed but NEVER dishwash hard anodised, which cleans very easily with liquid detergent
• Do not store cutlery in aluminium pans
• Avoid using metal utensils for stirring - wooden or plastic spatulas/spoons are best and will not damage the surface.
• Do not let plastic handles have direct contact with heat.  Use a cloth or pan grip to hold the metal handles.
• Always fill a kettle from the cold tap.
• If a kettle furs up from a  chalk(lime) deposit. descale with a proprietary preparation available from most supermarkets.
• Make tea or coffee with freshly boiled water

UTENSILS

Cooks utensils like baking pans and trays, colanders, cake tins, pudding basins etc should be washed by hand after use (some dishwasher tablets do not stain aluminium).  Burnt on and adhered food will be released by soaking in detergent water.  Do not dishwash Hard Anodised Aluminium. Discoloured Non anodised aluminium can be restored by cleaning with a soap filled wire wool pad or light abrasive as used on Ceramic hotplates (e.g. Astonish - Hob Brite)

Black Iron Cookware

Black iron cookware is made from mild steel which must be treated seasoned properly and kept dry.

Before first use wash with detergent to remove the protective lacquer.  The pan must then be 'seasoned' by putting in cooking oil to a depth of about 5mm and gently heating the pan so that the pores of the metal open to condition the surface.  Discard the oil and wipe out the pan with kitchen paper.  After cooking just wipe out with paper and store in a dry area. If the pan is not kept dry it will rust; to remove rust scour with wire wool and wash in detergent - then re-season as before.

When cooking do not have the heat too high as this could warp the pan base and therefore lose contact with electric hotplates. Never use the pan dry. 

Stainless Steel

The benefit of stainless steel pans is that they can be dishwashed without risk of staining but it is not advisable to  leave  them in  the dishwasher; remove them at the end of the drying cycle and return them to storage.

To ensure heat spreads throughout the base of the pan there is a layer of aluminium sandwiched between two layers of stainless steel. An ideal thickness is 6 to 8mm.  Some ranges of pans are triple layered throughout so that heat is conducted up the walls to speed the cooking process.

Copper Pans click

Modern copper pans have a thick outer layer of copper fused to an inner layer of stainless steel; some pans have also a layer of aluminium between the copper and stainless steel to improve heat transference.  Because copper is also an excellent heat conductor it is not advisable to have the heat source too high.  Copper pans must not be dishwashed - handwash in normal detergent and dry thoroughly.  The tarnish on copper can be removed with standard copper cleaner (Peek,Brasso etc) or the traditional chefs' method of lemon juice and salt, though this may take the shine off the copper.  Rewash after cleaning the copper.

Non Stick Cookware

Follow closely the care and use advice given on  the manufacturer's label. 

• NEVER use metal tools in non stick pans unless the surface is designed for metal tool use
• Wood, plastic or coated stirrers are recommended to preserve the non stick surface treatment
• It should not be necessary to have the heat source high

Cooks Knives

Having bought high quality knives it is important that they be used properly, kept sharp and washed after every use. Good knife drill will prevent accidents.  If using colour coded handled knives the correct knife must be used with each class of foodstuff - and this coupled with coloured chopping boards will reduce the chances of cross infection or contamination.

• Use the correct knife for the food preparation in hand
• The edge will be kept keen with a few light passes on the sharpening steel
• Blunted knives can be brought back on a whetstone - three grades are available
• Note that some Japanese knives are bevelled on one side only
• To prevent cutting your fingers hold the food with the fingers well away from the knife. When slicing vegetables let your fingernails secure the food and push the knuckles forward so if the knife slips it will slide down the nails.
• Always use a carving fork when slicing a joint horizontally.
• Some knives are said to be dishwasher proof although this likely to dull the cutting edge.  It is not recommended to put any of the cooks knives on this website in the dishwasher
• NEVER leave knives in soak in the sink - especially with other items - an unaware person could plunge their hand into the water and injure themself.
• Store knives on a magnetic rack, in a knife block or professional slotted rack.  Knives stored loosely in a drawer can get damaged and are a safety hazard.

Electrical Products

• On receipt ensure that there is no damage to the outer packaging
• Unpack the item carefully and check the contents against any packing list
• Closely follow the manufacturers preparation and installation instructions particularly in regards to the voltage and amperage
• Ensure that replacement fuses are the correct amperage
• Commercial items that have to be hardwired must be installed by a competent electrician (Warranty could be invalidated if there is an operational fault)
• Warranty for most products is 12 months from the invoice date subject to correct use and fair wear and tear. Large equipment is normally serviced on site - some smaller items have to be returned to base at the customer's expense.  Engineer's visit to cure faults claimed to be a warranty repair which prove to be due to incorrect use, maintenance, failure to descale boilers etc will be charged for time and travel. Note that toaster elements are not covered by warranty
• Manufacturer repairs can be arranged for out of warranty items.  Normally a quote will be given and conditions apply
• Use the product according to the instructions - do not overload
• Make sure that appliances are sited for safe use with cables kept clear of other activities and away from water
• Refrigerators for self installation, after unpacking, checking and cleaning should stand for at least 12 hours to allow the refrigerant to settle.  Turn on about 8 hours before loading with food or drink. Refrigerators and Freezers must be sited to give good air circulation