Cutlery maintenance

How to avoid scratching your cutlery? 

Like any metal, stainless steel is susceptible to scratches or knocks when it comes into contact with other products made of stainless steel or of a harder material.

Our advice for avoiding unnecessary shocks:

  • Avoid picking up the cutlery in handfuls, causing it to rub together.
  • Do not throw the cutlery into a storage container.
  • Place the cutlery vertically into the dishwasher (in the cutlery basket).
  • It will be knocked about by the force of the water jets much less than if stacked horizontally.
  • Arrange the cutlery vertically, by type, in the cutlery basket: this will avoid, for example, the tines of the forks from scratching the table knives.

How should cutlery be treated during and after washing? 

Cutlery should be washed as quickly as possible to prevent culinary acids from attacking cutlery not machined from 18/10 steel (Young cutlery and knives).

Furthermore, dishwasher manufacturers recommend that knives should not be placed in dishwashers. However, our experience shows that if all the advice in this note is followed, you won't encounter any problems.

During the wash cycle, it is imperative that rinsing and drying are carried out optimally.

Firstly, rinsing must remove all residues of food, detergent and rinse agent. To ensure that the water runs off more easily at the end of the rinse cycle, we recommend that you place the cutlery vertically in the dishwasher, upside down, without squeezing it too much.

Secondly, drying too quickly causes stains to form, which are difficult to remove without rewetting the cutlery. Above all, these stains can contain residues of washing or rinsing agents which can corrode 18 Cr steel cutlery and knives.

Insufficient drying can also lead to stagnant water attacking the steel, leaving marks after the drying process has been completed.

A hot, humid atmosphere will reinforce the onset of potential problems. This is why manufacturers of domestic dishwashers recommend opening the door as soon as the cycle is complete. Some are even equipped with automatic opening devices.

For professional use, there are now machines that automatically dry cutlery. Cutlery that is still damp is placed in the machine as it comes out of the dishwasher. Thanks to a vibratory action combined with contact with corn residues, the cutlery automatically emerges dry and residue-free. What's more, rubbing the steel with the corn residue produces a slight polishing effect. This reduces scratches on the cutlery, but above all preserves its shine.

How do I wash stainless steel & PVD-coated cutlery?

Stainless steel cutlery and cutlery with PVD (physical vapour deposition) coating is suitable for the dishwasher but we recommend cleaning by hand! Cleaning cutlery in a dishwasher may impair outward appearance. This does not occur when cared for by hand. Aggressive detergents, leaving soiled cutlery for days in the dishwasher, high temperatures etc. are some of the many causes which may produce marks or even corrosion, especially on knife blades.

Please note therefore the following cleaning instructions: The cutlery can change colour as a result of food residues containing common salt or acid (e.g. mayonnaise, fish stock, vinegar). It is therefore important to clean the cutlery, particularly knives, as soon as possible after use. When cleaning in the dishwasher always place cutlery handle down in cutlery baskets in such a way that items of a type, e.g. spoons, do not slide into each other. As soon as the program has finished, remove cutlery from dishwasher and dry.

Any remaining marks should be removed immediately. Never leave damp cutlery in closed dishwasher. Never mix stainless steel cutlery and silver-plated or silver cutlery in the same cutlery basket.

Care and Use Instructions for Gastropans

Before the first use:

Wash Thoroughly: Wash the non-stick pan with warm, soapy water before its first use. Rinse and dry it completely.

General Use:

Use Low to Medium Heat: Non-stick pans are most effective at low to medium heat settings. Avoid using high heat, as it can damage the non-stick coating over time.

Use the Right Utensils: Use silicone, wooden, or plastic utensils to avoid scratching the non-stick surface. Metal utensils can damage the coating and reduce its effectiveness.

Avoid Cooking Sprays: While non-stick cooking sprays may seem convenient, they can leave a residue that builds up on the pan over time. Instead, use a small amount of oil (fit for high heat cooking) or butter for cooking.

Preheat Carefully: Preheat the pan on low to medium heat before adding ingredients. Overheating an empty non-stick pan can cause damage to the coating.

Use Non-Abrasive Cleaning Tools: After each use, clean the pan with a soft sponge or cloth. Avoid abrasive scouring pads or steel wool, as they can scratch and damage the non-stick coating.

 Always lift cookware from the hob. Never drag or slide it, as this can damage the surface.

Cleaning and Maintenance:

Remove Stains Promptly: If food or stains accumulate on the surface, soak the pan in warm, soapy water for a short period before cleaning. Stubborn stains can often be gently scrubbed with a non-abrasive pad.

Store Properly: To prevent scratches, stack non-stick pans with a soft cloth or paper towel between them. Store pans in a cool, dry place.


Avoid High Heat: Using high heat can cause the non-stick coating to deteriorate over time & discoloration to the frying pan or hob surface. Stick to low to medium heat settings for best results.

Inspect Regularly: Check the condition of the non-stick coating regularly. If you notice any signs of peeling or damage, consider replacing the pan to maintain food safety.

By following these care and use instructions, you can extend the life of your non-stick pans and ensure they remain a reliable tool in your kitchen.


  • 2 years on non-stick material.
  • 10 years on stove construction.

This warranty covers defects in materials and workmanship encountered during normal use of the stove. It excludes any damage resulting from misuse, abuse, negligence, accident, modifications, normal wear and tear or failure to follow the product's care and use instructions.