Thanks to typical resistance to corrosion, hardness and ease of cleaning stainless steel is the most frequently used material in the manufacture of objects intended for kitchen and tableware.
Stainless steel, an alloy of carbon and iron, owes its hardness and resistance to corrosion.
Use of Stainless Steel
- Pots and pans
Here a list of helpful usage and maintenance instructions.
STAINLESS STEEL, ANTIQUE AND VINTAGE CUTLERY AND HOLLOWARE
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.
SILVERPLATED CUTLERY AND HOLLOWARE
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.
PVD STAINLESS STEEL CUTLERY AND HOLLOWARE
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.
18-10 STAINLESS STEEL AND VINTAGE COOKWARE
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.
The glazed cast iron casseroles can be used on all cooking surfaces, including induction (careful attention must be paid*) and in elevated oven temperatures. After use, leave the casserole to cool for at least 15 minutes until it reaches room temperature. Then wash with cold water. Thanks to the special glazed bottom, all casserole and mini-casserole dishes can be placed on induction or glass-ceramic hobs without fear of scratching. The perfectly smooth Terra.Cotto bottom does not damage cooking surfaces! Pots, casseroles and glazed cast iron pans are refrigerator safe.
* Preheat casserole using a third of the power for the first 5 minutes, after which, maximum power can be used. The “booster” function
should be used with caution.
A few simple instructions will allow you to best use and prolong the life of your Terra.Cotto cast iron casserole.
PRECAUTIONS. Place casserole only on stovetop burners that can hold its size and weight. The glazed cast iron must be gradually heated
and never left empty on burners. The flame beneath the casserole on the stove shouldn’t exte d past its sides. Be sure to use an oven mitt or silicone when handling the casserole handles as they may be hot. To avoid damaging the glazed surface, use silicone or wooden kitchenware and do not directly cut food in the Terra.Cotto casserole.
FIRST USE. 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.
CLEANING. 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.
WASHING. Wash with hot water and dish soap using a non-abrasive sponge. These casserole dishes are dishwasher safe thanks to a special
DRYING. Casserole dish must be thoroughly dried before being put away.
1. Before using for the first time, wash the inside of the item with care, grease evenly with a little oil and dry with some kitchen towel or a soft cloth; repeat this operation every so often.
2. Always cook over a moderate heat; never overheat the item when empty.
3. Do not allow fatty foods to burn inside the pan.
4. Leave the item to cool before washing as immersion in water could cause irreparable deformation and ruin the performance of the surface. 5. Only use plastic or wooden utensils, not metal ones.
6. This item is dishwasher safe; use lowtemperature settings (50° or ECO) and minimum amounts of detergent. Washing by hand with liquid detergent and a soft sponge is the
best way to keep this item looking and working at its best.
7. Never wash this item with powder detergents and/or scourers.
8. Spots or stains may form on the item; however these will not affect use or performance in any way.
9. To help prevent the formation of stains, cover the whole bottom of the item with a mix of water and bleach (half and half ), and leave it to act for at least 1 hour. Rinse and then wash thoroughly with hot water and a liquid detergent, then dry before conditioning the surface with a little oil.
10. The steel handles can become hot and therefore, pot holders should be used.
11. Glass lids can withstand sudden thermal changes, but we advise against allowing them to cool suddenly.
12. Dishwasher safe: please refer to your dishwasher instructions in order to position the lid correctly.