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Cleaning and Maintenance
WARNING!
Do not use any sharp or pointed, nor metal implements (knife, fork, etc.)
to clean cooking pots nor frying pans. Sharp or pointed implements
may damage the surface.
For cleaning, do not use any scouring agents, containing solvents nor
corrosive cleaning agents, as they may damage the surface.
1. Before first use, wash cooking pots and frying pans, as well as their lids in hot
water with a mild cleaning agent and a cloth or a sponge to remove production
and packaging process residues. Rinse in fresh water. To end with, dry the
cleaned cookware, using a linen-free, soft cloth.
2. Clean cooking pots, frying pans and their lids after each use, using warm water,
a cloth, sponge or a dish-washing brush and a mild cleaning agent. Rinse the
cleaned cookware thoroughly with fresh water. Wipe the cookware dry with a
soft, lint-free cloth.
3. In the case of more stubborn soiling, we recommend soaking cooking pots and
frying pans before washing them.
4. The cooking pots and frying pans are also dishwasher-safe. Even in spite of the
fact that the cookware is dishwasher-safe, it may happen that due to the
influence of high temperature being generated in a dishwasher during a drying
process, water stains would remain on cookware. To avoid formation of stains,
remove cookware from a dishwasher before a drying process begins and wipe
them dry immediately with a soft cloth.
5. Discolouration of cooking pots and frying pans may be removed with vinegar or
liquid citric acid. After cleaning, soak soft cloth in vinegar or citric acid and wipe
external and internal surfaces of cooking pots and frying pans.
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