Stainless Steel
General Care Tips
Stainless steel owes its corrosion resistance to a thin, transparent lightly adhering chromium oxide film that forms on the metal's surface. When this film is penetrated, it rapidly re-forms as long as oxygen is present. If the surface becomes contaminated with dirt or grease which prevents the oxygen from contacting the metal, corrosion (pitting and discoloration) will occur. Therefore, it is necessary to keep the surface clean.
Clean regularly with water containing soap or mild detergents only and a soft cloth or sponge. Rinse off surfaces with clean water. Polish dry with a soft cloth or proprietary stainless steel cleaning system.
Avoid use of abrasive cleaning materials: scouring powders, steel wool, steel brushes, etc.
Never use bleach and other chlorine-based cleaners, nor acids, photographic development liquid, nor alkalis (caustic soda) and concentrated disinfectants on stainless steel.
If any of these liquids come into contact with stainless steel clean them off immediately with clean water, otherwise, over time, surface pitting will occur. Do not allow surface deposits to build up on the metal surface, e.g. powder detergents, mineral deposits and salts.
Always use panstands and trivets to protect stainless steel from rough, hot and wet pots, pans and utensils. Direct contact from iron, steel and copper vessels can discolor the metal surface.
If discoloration does occur, it can be removed by rubbing gently in line with the metal grain direction, using a fine Scotchbrite, or similar, plastic abrasive pad. We recommend that you test a small area beforehand.
Always use cutting boards to chop and slice food upon. Never cut directly onto steel surfaces.
Over time, with normal kitchen use, stainless steel surfaces will acquire a patina that reflects the use to which they have been put. It is normal for the metal finish to weather in this way and it is characteristic for stainless steel to mellow with the passage of time.
Clean regularly with water containing soap or mild detergents only and a soft cloth or sponge. Rinse off surfaces with clean water. Polish dry with a soft cloth or proprietary stainless steel cleaning system.
Avoid use of abrasive cleaning materials: scouring powders, steel wool, steel brushes, etc.
Never use bleach and other chlorine-based cleaners, nor acids, photographic development liquid, nor alkalis (caustic soda) and concentrated disinfectants on stainless steel.
If any of these liquids come into contact with stainless steel clean them off immediately with clean water, otherwise, over time, surface pitting will occur. Do not allow surface deposits to build up on the metal surface, e.g. powder detergents, mineral deposits and salts.
Always use panstands and trivets to protect stainless steel from rough, hot and wet pots, pans and utensils. Direct contact from iron, steel and copper vessels can discolor the metal surface.
If discoloration does occur, it can be removed by rubbing gently in line with the metal grain direction, using a fine Scotchbrite, or similar, plastic abrasive pad. We recommend that you test a small area beforehand.
Always use cutting boards to chop and slice food upon. Never cut directly onto steel surfaces.
Over time, with normal kitchen use, stainless steel surfaces will acquire a patina that reflects the use to which they have been put. It is normal for the metal finish to weather in this way and it is characteristic for stainless steel to mellow with the passage of time.
