Product Care - Denby Cookware

To ensure you get the best out from your Denby Cook shop products please take a few minutes to read the following care instructions….

General Cookware Care

- Remove all stickers and labels, wash in warm soapy water and dry thoroughly before use.

- Take care when handling always use an oven glove or mitt as handles may get hot

- Never heat up an empty pan.

- Always match the size of the pan to the heat source, as gas stoves are not standard - smaller pans may not sit comfortably on supports.

- Never allow a gas flame to extend beyond the base of the pan; this may cause the sides and handles to overheat.

- Use moderate to low heat and do not allow liquids to boil dry. Excessive heat may spoil the appearance of the pans by causing discoloration of the surface.

- After use always soak the pans and lids in warm, soapy water for a few minutes before washing.

- Do not pour cold water into a hot pan; this can cause the bottom of the pan to warp or cause damage to coatings.

- Do not store raw, marinating or cooked foods in the pans. Ingredients may cause damage to and/or discolouration of the surface.

- To protect your pans we recommend using silicone, heat-resistant plastic or wooden tools in both uncoated and non-stick coated pans.

Cast Aluminium Pans

- Suitable for use on gas, electric hobs, ceramic, halogen, and Aga stoves.

- Not suitable for microwaves.

- Not suitable for induction cooking

- Not suitable for use in the oven as plastic handles may distort

- Can be used under the grill for short periods of time

- Can be used in a dishwasher, or alternatively wash with detergent and a brush or nylon pad.

- Do not use steel wool or metal pads, as these may scratch the surface of the cookware

Stainless Steel Pans

- Suitable for use on gas, electric hobs, ceramic, halogen, and Aga stoves.

- Not suitable for microwaves.

- Suitable for induction cooking

- Can be used under the grill & in the oven…….but beware that handles will become very hot.

- Can be used in a dishwasher or alternatively wash with detergent and a brush or nylon pad.

- Do not use steel wool or metal pads, as these may scratch the surface of the cookware.

- Never add salt to a cold pans as under some conditions a blueing of the metal may occur; this is not a fault but a normal property of stainless steel. This may also cause pitting.

Anodised Pans

- The Hard Anodised treatment process is a recent development to harden the surface of aluminium cookware.

- This process results in a surface finish which is very hard, and impervious to food acids. The pan itself retains the even heating and heat conductivity of aluminium.

- Not suitable for use in the dishwasher.

- Do not allow cooking fluids to spill over, as this may discolour the outside of the pan.

- Suitable for use on gas, electric hob, ceramic, halogen and Aga stoves.

- Not suitable for microwaves or induction cooking.

- Soak the pan in hot soapy water to remove burnt foodstuffs then warm the pan before cleaning.

Heavy Duty Aluminium Bakeware

- Suitable for use in all oven types.

- Suitable for use under the grill.

- Fridge & Freezer safe.

- Not suitable for microwaves.

- Always use an oven glove or mitt when handling……….surfaces get very hot in use.

- Can be used in a dishwasher or alternatively wash with detergent and a brush or nylon pad.

- Do not use steel wool or metal pads, as these may scratch the non stick surface of the cookware.

- Not suitable for use on a hob.

- Only use silicone, heat-resistant plastic or wooden utensil as metal may scratch the non stick surface.

Non-Stick Pans

- To protect and prevent damage to the surface, use only medium and low heats for all cooking. NEVER use high heats.

- Do not cut foods directly onto the non-stick surface.

- The maximum oven temperature for use with non-stick pans is 200°c/400°f/Gas Mark 6.

- Do not allow liquids to boil dry.

- Use plastic, nylon or wooden utensils.

- Wipe clean with a damp cloth or wash with detergent with a brush or nylon pad.

- Do not use steel wool or metal pads.

- After cooking in the frying pan, wipe the surface clean with kitchen paper, which is usually all that is required, unless the pan is too dirty in which case washes as normal with warm soapy water.

Cast Iron Cookware

- Suitable for use on gas, electric hobs and Aga Stoves.

- Suitable for use in the oven up to a temperature of 220°c.

- Wash before first use to remove product labels, stickers and manufacturing residues.

- Only blackened enamel surfaces i.e. griddle pans can be gently heated dry. Otherwise ensure appropriate cooking liquid is added before heating commences. Do not use a high heat to attain cooking temperature as this can overheat the dish.

- Cast Iron is energy efficient (as retains heat well) and provides excellent heat diffusion (ideal for slow cooking) allowing continued cooking on a low setting.

- Take care when handling if the dish is hot. The knobs and handles are made from metal and will heat up with the dish so always use an oven glove or mitt.

- Cast iron is heavy, hard, and moderately brittle and may break if knocked or dropped.

- Using an oversize heat source or allowing to boil dry will overheat the dish. If any part of the dish has been overheated, even pouring in boiling water can cause violent damage to the enamel and dish.

- After use do not pour in or place dish in cold water when hot. Allow to cool first otherwise the dish may thermal shock and permanently damage the enamel coating.

- Wash using soapy water and low-abrasive cleaning pads or brushes. Additional soaking may be required to remove food residues.

- Dishwasher and freezer safe.

- After cleaning, ensure fully dry and re-condition any blackened enamel surfaces with cooking oil to prevent going rusty. This includes the top rim of casseroles.

- Keep and store in dry conditions to avoid rust. Items stored for a long period should have paper towels put in them to absorb moisture.

Knife Care

- Knives cannot be sold to anyone under the age of 18

- We recommend hand washing with mild washing up liquid.

- Always rinse after washing and dry thoroughly with a towel to prevent food or water marks.

- Do not put in the dishwasher, as this could result in damage to the knife edges.

- Stainless steel is not completely stain free. The alloy contains a certain amount of carbon steel, which gives our knives their exceptional cutting edge; this means they can be susceptible to slight tarnishing when using foods containing acids, such as fruit.

- Before using for the first time, wash the knives in warm soapy water and dry.

- Use knives on a wooden or nylon chopping board as marble, glass and ceramic boards can over a period of time, dull the blade.

- Sharpen the knife little and often to maintain sharpness. Before sharpening wet the knife with oil for greater friction.

- Always wipe carefully after sharpening, as tiny pieces of steel may remain on the blade.

- Store knives safely upright in a Knife Block. Rest each knife on the back of the blade. This is both hygienic and ensures the blade will not become dulled. Ensure the knife is stored in the correct slot. Too short a slot may result in the tip of the blade curling.

Knife Block Care

- Ensure all knives are dry before placing into the block for storage

- Placing wet knives into the slots can promote the growth of moulds in the slots

- Make sure that the right knife is slotted into the correct slot otherwise the tip of the knife blade could be damaged

- Wash by hand only – do not place in the dishwasher and dry thoroughly before replacing the knives

- Stand in an airy position and away from direct sunlight and any heat sources to prevent drying out

- Oil regularly to preserve and enrich the wood

- Remember wood is a natural product and needs to be treated with care

Cutlery Care

- Knives must NOT be sold to anyone under the age of 16 – if in doubt ask for ID/proof of age

- All items are dishwasher safe but please ensure you wipe with a damp cloth as soon as cycle is complete to prevent water and food marks.

- Leaving cutlery in a damp place can result in staining

- Stainless steel is not completely 'mark proof'. It is designed to be more resistant to marking or staining than other metals, but contact with certain substances will start the process that leads to staining and pitting.

- Never use silver polish on stainless steel as this will damage it.

- Salt, acids such as vinegar and lemon juice, mineral salts which are present in tap water, bleach, harsh detergents, fats and meat juices are corrosive and could damage the cutlery.

- It is safer to load your knifes with the blade pointing downwards.

- Direct heat can mark the metal.

Stainless Steel & Nylon Utensils & Gadget Care

- Stainless steel utensil should not be used on items with non stick coating.

- All items are dishwasher safe but please ensure you wipe with a damp cloth as soon as cycle is complete to prevent water and food marks.

- The gadgets are specialised tools that have been designed for specific jobs, they are not general use kitchen tools.

- Not suitable for ovens or microwaves.

- The Nylon tools will melt if placed over direct heat

- Stainless steel is not completely 'mark proof'. It is designed to be more resistant to marking or staining than other metals, but contact with certain substances will start the process that leads to staining and pitting.

- Salt, acids such as vinegar and lemon juice, mineral salts which are present in tap water, bleach, harsh detergents, fats and meat juices are corrosive and could damage the utensils.

- Direct heat can mark the metal.