Before first usage and after each use wash stainless steel items in hot water and neutral washing solution (detergent). Don’t use synthetic detergents containing chlorine or strong alkali cleaners. Then, dry thoroughly before storing in a dry room. Any residual of food, particularly of salt (NaCI), lemon, vinegar, tomatoes, etc. should be carefully removed to prevent corrosion. In case the items are washed in dishwashing machine, check that at the end of the washing cycle they are perferctly dry. If not, dry thoroughly by hand. For removal of stains and marks, natural products can be used, such as vinegar that has been suitably diluted in water. Then rinse thoroughly. Knife blades are made of martensitic stainless steel 420 and tempered, assuring long lasting cutting edges but less resistant to corrosion. Therefore, carefully wash, dry and store items, after use.

For daily cleaning, wash by hand or in the dishwasher with the maximum dilution of a delicate liquid detergent.

For hand washing, always rinse thoroughly; dry well with a clean, soft cloth. If a dishwasher is used that does not have a complete rinse and dry cycle, finish drying by hand. Do not leave items in the dishwasher at the end of the wash cycle.

Use only soft cloths for all cleaning and maintenance purposes. Do not use steel scourers, abrasive sponges or abrasive powders, nor steel burnish machines; their use could comprise the quality of the PVD layer.

For removal of potential stains (lime or wash residue), soak in hot water. If there are particularly stubborn marks, add a glass of vinegar to the soaking.

Avoid prolonged contact with food products, such as tomato residues, mayonnaise, eggs, coffee, red wine, salt, vinegar, etc.

Handle silverware as indicated for stainless steel items. Never use any type of scraper or steel wool, which would permanently damage the silver deposit. Silver can sulphurate due to exposition to air, becoming dark in a more or less uniform way. This can happen also as a consequence of the contact with some foods. It is a natural process which does not damage the silver deposit but alters its look. The silver coat must be polished in order to restore the original state with good silver polishing products. Please make sure these products have to be diluted in warm water only.

Before use wash in warm soapy water, rinse and dry. Never place empty cookware on a heating element. Do not allow gas flames to go up the sides of the pan. Heat pan up gradually and reduce heat when water boils. The thermoradiant bottom will keep uniform temperature inside the pan.When using salt, wait until the water is boiling to add it and allow it to completely dissolve. Salt deposited may react chemically and electrolytically causing pitting in the stainless steel. When washing do not use detergents containing chlorine, for example bleach, as they may corrode stainless steel. Avoid strong hits and thermal shocks. Do not cool it down suddenly. Do not use salty foods or containing lemon, vinegar, tomatoes to store. To remove halos due to overheating clean it with a specific stainless steel cleaner only. To remove white chalk deposits in the cookware, boil water with vinegar, leave it until it gets cool and then wash it normally.

It occurs that chlorine dioxide added to drinking water worldwide, during the cycle of dishwashers tends to form chloric acid (HClO3), an aggressive agent for silverplated as well as stainless steel items and especially for martensitic steels used in cutlery. This phenomenon is so evident that products may show signs of corrosive attack even right from the first washing in a dishwasher. To minimize the problem products must be removed from the dishwasher as soon as the cycle is completed and wiped dry with a soft cloth, even if they seam dry. To obviate this problem it is necessary to install a dechlorinator upstream from the dishwasher.

Upon its first use we suggest to wash the cookware with hot water and neutral washing solution (detergent). Never place empty cookware on a heating element. Clean after use avoiding to use alkaline detergents and do not use abrasive sponges. Washing in dishwashing machine at temperatures over 35°C may cause spots on the aluminium s not scratch the coating with metallic utensils or abrasive brushes, we suggest to use wooden, plastic or Teflon or Pa Plus utensils.

Before using, thoroughly wash with hot water and soap, rinse off and dry. When the casserole reaches a certain temperature, reduce the heat: the cast iron’s thermal conductivity allows heat to last for a long time during cooking, saving energy and allowing to simmer.

Always let the cookware cool before washing it. Do not use overly aggressive and repetitive cleaning treatments or steel wool to get rid of hard to remove residual food. Instead, fill the casserole with hot water, wait until the residue softens and then remove it with a non-abrasive sponge.

Wash with hot water and dish soap using a non-abrasive sponge. These casserole dishes are dishwasher safe thanks to a special enameling technology.

Casserole dish must be thoroughly dried before being put away.

Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. Store knife in a safe place to protect its edge and prevent injury. After use, hand-wash with warm water and a mild detergent. Rinse and dry immediately. Keep the knife's cutting edge by regularly using a honing steel, at home or have it sharpened by a professional.

Wash and dry well before and after each use. Wash under running warm water, avoid harmful or aggressive detergents, dry thoroughly with a cloth to remove any residues. Do not use abrasive sponges. Do not use at temperatures below -40°C or higher than +200°C. Store in a dry place, away from sources of heat. Do not place over heavy objects, to avoid deformation.

Wash with lukewarm water and pass with a dry cloth. Let it dry in a vertical position so water completely evaporates. For better aesthetics of the surfaces you can pass a sponge with a few drops of flaxseed oil, which returns gloss to the wood.

Wipe clean the surfaces with a sponge and warm, soapy water. For stubborn stains, scrub with a bleach-based cleaner, then rinse. Dishwashing is not recommended. Do not iron.

To maintain shine over time, only wipe the surface with a soft and clean cloth. Do not use alcohol, detergents, abrasives or other thinners.

Wash with warm water and neutral dish detergent to avoid possible streaking. Dry thoroughly with a soft cloth. Avoid vigorous rubbing and abrasive cleaning products. Do not let product come in contact with hard or abrasive surfaces as it may cause scratching.

General Information

Please note that items sold by Sambonet Paderno Industrie are not to be considered toys, food or weapons. Improper use could compromise their integrity and correct functioning. For children or frail/vulnerable persons, the use of the products must be under the supervision of a competent and responsible adult.

Cutlery

Cutlery must be used and handled with care, the following are some guidelines for safe use.

• Appropriate use: Each piece of cutlery is designed for a specific use. Do not use cutlery for improper purposes.
• Integrity: Check the cutlery for defects such as loose handles, cracks or other breaks. Damaged cutlery could be dangerous during use, especially if the damaged part is a handle that could detach during use.
• Maintenance and cleaning: follow the use and maintenance instructions for the articles.
• Storage: store cutlery in a safe place and out of reach of children.
• When not in use, avoid leaving cutlery unattended on the edges of plates or surfaces where it could fall and cause damage or injury.

Knives

Incorrect use of the items can cause injury to the user or those around them. Therefore, it is essential to use them with caution and only for the purposes for which they were designed.

The main safety recommendations are given below:

• Secure grip: always hold the knife firmly with a firm grip. Keep fingers away from the blade to avoid the risk of accidental cuts.
• Appropriate use: Only use the knife for the purpose for which it was designed. Avoid using it for tasks that could damage the blade or cause accidents.
• Sharpening: Sharpen the knife regularly to ensure that it is effective and safe to use. Blunt blades can be more dangerous because they require more force to cut, increasing the risk of slipping and injury.
• Blade orientation: When not in use, hold the knife with the blade pointing downwards or so that the cutting edge is away from people.
• Stable work surface: Use the knife on stable, non-slip work surfaces to reduce the risk of accidental slipping.
• Never leave knives unattended: When not in use, store the knife in a safe place, such as a stand or closed drawer. Keep out of reach of children.
• Care when washing: When cleaning, handle the knife carefully, avoiding touching the blades with bare hands. Use protective gloves or cloths if necessary.
• Do not force the knife: Do not use the knife on materials that are too hard or for tasks that require too much force, as this may cause damage to the blade or increase the risk of injury.
• Caution when carrying the knife: When carrying a knife, always hold it with the blade pointing downwards and never with the blade pointing upwards to avoid accidental injury.

Cookware and lids

Improper use of the items could result in injury to the user or those around them, so it is recommended that they be used only for the purpose for which they were designed. For the safe use of cookware, it is important to follow some simple but fundamental recommendations to avoid accidents and ensure proper and safe use.

Here is the main safety information:

• Temperature control: never overheat an empty pot. If you leave a pan on a heat source without food or liquid inside, it could be damaged or overheat, causing a risk of burns or fire.
• Firm handle: Make sure that the handle of the pan is firm and does not become too hot during cooking. Use heat-resistant handles and, if necessary, kitchen gloves to protect yourself.
• Use appropriate utensils: avoid using metal utensils that could scratch or damage the non-stick coating of the cookware. Prefer utensils made of wood, silicone or heat-resistant plastic.
• Beware of hot vapours: When lifting the lid, beware of hot vapours which may suddenly escape. Hot air can cause burns if you are not prepared.
• Checking pans on the stove: Never leave a pan on the stove unattended, especially if it contains liquids or foodstuffs that could spill and cause fire or leakage. In case of high flames or smoke, switch off the cooker immediately.
• Stable positioning: Ensure that the pot is always firmly positioned on the hob surface. Do not place it on unstable or sloping surfaces that could cause accidental tipping.
• Handling hot pots with care: When handling hot pots, use potholders or oven gloves to avoid burns. Never touch the handles or body of the pot with your bare hands if they are hot.
• Regular and safe cleaning: after each use, clean the pot properly according to the manufacturer's instructions to avoid damage to the material. For non-stick cookware, avoid using abrasive sponges that could damage the coating.
• Avoid contact with cold surfaces: After removing a pot from the stove or oven, do not place it on cold or wet surfaces, as this may cause cracks or structural damage.
• Regular maintenance and inspection: Regularly check the condition of the cookware for damage such as loose handles, cracks or rust that could impair proper use. Comply with use and maintenance regulations.

Crockery

Improper use of the items could cause injury to the user or those around them, so it is recommended that they be used only for the purpose for which they were designed.

To ensure safe use of crockery, it is important to follow certain guidelines that help prevent accidents and damage, both to the user and to the items themselves.

Here is the main safety information to consider:

• Appropriate use: use crockery only for the purpose for which it was designed. Avoid using containers that are not suitable for high temperatures (e.g. ceramic dishes that are not suitable for the oven) or baking containers for preparations that require too high temperatures.
• Avoid bumps and falls: Crockery, especially ceramic or glass crockery, can be fragile. Handle with care and avoid leaving heavy or sharp objects on top of the crockery. Avoid dropping or bumping it to prevent breakage or chipping.
• Checking for damage: Before each use, check the tableware for cracks, chips or damage that could compromise its safety. Damaged parts could cause injury during use or compromise the safety of operators.
• Overheating and temperature fluctuations: avoid exposing the crockery to extreme temperature fluctuations, such as going directly from the freezer to the oven or to a flame, as these can cause sudden breakage. If the crockery is suitable for the microwave or oven, always follow the instructions. Avoid placing food that is too hot in containers that are too cold, to prevent breakage due to temperature changes.
• Use suitable utensils: To avoid damage to coatings (especially for non-stick pans or enamelled pots and pans), use utensils made of wood, plastic or silicone. Avoid using metal utensils that could scratch or damage the cookware.
• Avoid direct contact with flames: some types of crockery, such as ceramic or earthenware, are not designed to come into direct contact with flames. Use them only on appropriate hobs and do not expose them directly to fire or intense heat sources.

Respect use and maintenance rules.

• Proper storage: store crockery so that it is not damaged. Avoid stacking too heavy objects on top of more fragile containers. Use separators or paper sheets between the pieces to avoid knocks or breakage.
• Beware of vapours: when using crockery that contains liquids or hot food, beware of vapours that may escape, especially during cooking. Use kitchen gloves or potholders when handling hot crockery.

Kitchen utensils

Kitchen utensils, although essential for preparing meals, must be used with care to ensure safety and prevent accidents.

Here is some general safety information for the use of kitchen utensils:

• Proper use: each utensil is designed for a specific purpose, so it is important to use it for the task for which it was intended.
• Maintenance of utensils: Always keep utensils in good condition. Dull blades, broken handles or damaged utensils can cause accidents.
• Safe storage: Store tools safely, out of reach of children or people who may not be able to use them properly. Use suitable holders or containers to prevent tools from falling or causing injuries.
• Care during use: Always use tools with due care, concentrating on their handling and positioning.
• Avoid damaged tools: Do not use tools with broken or damaged handles, as they may cause poor control or lead to injury.

Comply with use and maintenance regulations.

Electrics (EEE)

Improper use of the items could cause injury to the user or those around them, therefore it is recommended to use them only for the purpose for which they were designed. Refer to the safety instructions on the packaging or product box.

Cleaning products

Improper use of the products could cause injury to the user or those around them, therefore it is recommended to use them only for the purpose for which they were designed. Refer to the safety instructions on the packaging or product box.