Caring For Stainless Steel
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Stainless steel tools are easy to keep in top condition. A damp cloth wipes away fingerprints, common washing-up liquid gets rid of fat and more stubborn stains. Chalk deposits can be removed using a 25% solution of vinegar, tea stains can be tackled with a soda solution and a mixture of boiling water and baking powder will make coffee stains disappear. Scouring agents and products containing high levels of bleach or disinfectants should be avoided.
Remove any labels. Wash in hot, soapy water with a brush, cloth or sponge, and dry. Your SCANPAN stainless steel cookware product is now ready for use.
Heat your cookware to working temperature, i.e. 180°C-200°C, then add fat. Place the food and leave it until a frying crust forms (many people try to move the food, before a frying crust forms, resulting in food sticking to the surface). Too high as well as too low working temperature may cause food to stick to the frying surface.
After the product has cooled, wash with hot soapy water and a brush, cloth or sponge.
To remove any food stuck to your pan, fill the pan with hot soapy water and allow to stand. When the water temperature has reduced use a soft cleaning cloth to remove the food.
Please do not use harsh scourers or steel wool as they may scratch the surface. It is recommended that you use a stainless steel cleaner to keep the polished surfaces bright.
Prompt drying prevents water spots.
A mottled rainbow-like discolouration, commonly called 'heat tint' can be caused from excessive heat. This, and stains from starchy foods can be removed with stainless steel cleaner, a lemon, or a hot wash (boil in the pan and leave for ten minutes) made from 1 part white wine vinegar, 7 parts water.
Undissolved salt will pit steel surfaces. ALWAYS add salt to hot water.
Please click on this link to download the Scanpan Stainless Steel PDF care guide
If you value your Wüsthof tools, we recommend washing your knives with warm, soapy water after each use. Rinse carefully and dry with a towel.
Technically, Wüsthof knives are suitable for cleaning in the dishwasher (except knives with wooden handles), but there are a number of reasons why precious knives should not be cleaned in a dishwasher:
- Many dishwashers have a cutlery basket into which knives, cutlery, and other utensils are placed. With both the loading and unloading of this basket, as well as the force of the water pressure, there is the danger that the blades will hit against one another or against other objects in the dishwasher and become damaged.
- With dishwashers that have a cutlery drawer, the loading and unloading process may damage not only the knife blades, but also the covering of the cutlery drawer so that the coating can no longer provide the protection for which it was designed, causing rust to set in. This can lead to foreign rust deposits on the blade.
- If the dishwasher is not used for a number of days, and the knives are not cleaned directly after use, the effect of caustic food particles such as pickles, spicy sauces, citrus fruits, and vegetables that remain on the blade can lead to unsightly spots and corrosion.
- It is very important to use the correct amount of dishwasher detergent, otherwise foreign rust particles will adhere to the blade. In most cases these spots can be easily removed with PEEK.