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.