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Product Care Information

Advice to help you get the best out of your products and ensure their long life

Cutlery:

 

Glassware & Crystal:

 

Dinnerware:

 

Non Stick Cookware:

 


 

Cutlery

 

What materials are used in the manufacture of modern table cutlery? 

  • Stainless Steel: Top quality stainless steel cutlery is made from 18/10 and 18/8 grade stainless we do not recommend neither do we stock lesser quality. The alloy in these grades is comprised of high grade steel with 18 parts nickel and 10 (or 8) parts chromium.
  • Silver Plate (EPNS): Electroplated nickel silver cutlery is ranked second only to sterling silver. The advantage of this product is the Silver is plated onto a nickel silver blank giving it great depth of colour and a realistic heft. Thus it is hardly distinguishable from Sterling Silver. It also has great wearing properties ensuring a long life under normal conditions. This at half the price of Sterling silver.
  • Sterling Silver Cutlery: Is precious metal guaranteed .925 grade silver. Christofle cutlery is regarded as the best in the world.
 

How do I clean and care for stainless steel table cutlery?

  • Stainless steel has a greater resistance to staining or rusting than other steel composites. However, the word ‘stainless’ can be misleading as food acids and salts CAN stain the surface and WILL corrode the metal if not removed promptly. It is the process of alloying steel with chromium and nickel* that produces ‘stainless’ steel. These two metals (chromium in particular) form an extremely thin oxide film on the surface of the stainless steel and it is this film that gives resistance to staining and rusting. During use, this film is often broken down but reforms quickly in dry air. However, after contact with acidic foodstuffs, salt or some detergents especially if left in humid atmosphere where the film is broken, marking may occur. Tiny rings or rust indicates this and pitting will result if the oxide film is not restored. Correct maintenance, as shown below, will help you protect your stainless steel cutlery. *18% chromium with 8% or 10% nickel is regarded as the most suitable for durable cutlery.
  • HAND WASHING, DISHWASHER & GENERAL CARE All cutlery should have surplus food and impurities rinsed from the surface as soon as possible after use. When hand washing Stainless Steel cutlery use hot soapy water, with a sponge or nylon brush, as soon as possible after each use. Rinse in hot water and dry thoroughly with a soft cloth. Store in dry conditions. DO NOT allow cutlery to stand and air dry as evaporating water will leave salts and impurities causing pitting.
  • For dishwashers, cutlery manufacturers recommend:
    DO NOT overload the cutlery basket. Pack cutlery with the handles down so that the knife blades, spoon bowls and fork tines are uppermost, ensuring that there is room for water to circulate. Separate knives from other cutlery components.
    DO NOT mix metals, as different metals can ‘react’ with each other in the dishwasher, causing a stain i.e. ensure that silver and stainless steel are separated from each other; this includes the knife blades of silver cutlery.
    DO rinse well as soon as possible after each use, before placing in dishwasher and use the correct quantities of dishwashing detergent and rinsing aid liquid as recommended by the dishwashing manufacturer. Detergent is highly chlorinated and can cause dulling and discolouration of stainless Steel if excessive amounts are used. The long washing and drying cycles of dishwashers mean lengthy periods in humid conditions that can encourage corrosion.
    DO remove stainless steel cutlery from the dishwasher as soon as possible after the cycle has finished and dry thoroughly with a soft cloth if any water remains.
    NEVER leave cutlery in the machine after washing. Store cutlery in a dry environment.
  • To ensure that your cutlery continues to look its best you may wish to polish your cutlery occasionally (or immediately if you see signs of watermarks, spotting or staining) with a quality Stainless Steel Cleaner. The polishing action will restore the oxide film and help maintain your cutlery in good condition. We recommend Christofle Stainless Steel Cleaner for this purpose. If watermarks, spotting or staining occurs check your dishwasher has the adequate quantities of the rinsing aid liquid that is refilled as and when required (in addition to the dishwasher powder that you add to each wash). If your knives are hollow handled (2 piece) you should be aware that the finishing and polishing process at the factory sometimes leaves a residue of polishing rouge embedded in the small gap between the handle and the blade. For the first few washes particular attention should be paid to this area. Water can react with this rouge and turn it brown. This stain will then leach from the gap and take on a rust-like appearance. To remedy, ensure that this area is thoroughly dried and if required remove the stain with Stainless Steel Cleaner.
    Note: DO NOT use silver cleaning products on Stainless Steel!
 

How do I clean and care for Silver Plate and Sterling Silver Cutlery?

  • HANDWASHING
    Wash your cutlery in hot soapy water as soon as possible after each use using a sponge or nylon brush. Use a ‘mild’ detergent and avoid product that contains lemon or vinegar. Rinse in hot water and dry thoroughly with a soft cloth. DO NOT allow to ‘air dry’. Store in dry conditions.
  • DISHWASHER We note that most cutlery manufacturers recommend:
    DO NOT overload the cutlery basket. Pack cutlery with the handles down so that the knife blades, spoon bowls and fork tines are uppermost, ensuring that there is room for water to circulate. Separate knives from other cutlery components.
    DO NOT mix metals i.e. ensure that silver and stainless steel are separated as different metals can ‘react’ with each other in the dishwasher and under certain circumstances can cause damage to the cutlery (and the dishwasher too!) It is preferable that aluminium items are not present when silver is being washed.
    Do rinse well as soon as possible after each use, before placing in dishwasher.
    Do use correct quantities of dishwashing detergent and rinsing aid liquid as recommended by the dishwashing product manufacturer. Detergent is highly chlorinated and can cause dulling and discolouration of the surface if excessive amounts are used. The long washing and drying cycles of dishwashers result in lengthy periods in humid conditions which can encourage corrosion so you should remove cutlery from the dishwasher as soon as possible after the cycle has finished and dry thoroughly with a soft cloth. Store cutlery in a dry environment.
  • POLISHING YOUR SILVER PLATE AND STERLING SILVER CUTLERY
    Tarnishing is the oxidation that occurs when silver comes in contact with acid foods such as lemon, vinegar, meat juices etc. It is also caused by the sulphur that is present in the atmosphere and in many common items such as eggs, rubber, gas fumes, lint and glues. Silverware that is used regularly will tarnish much less than silver that is stored for long periods and. It is amazing what a hot wash and a quick rub with a soft cloth will do for the appearance of your silverware!
     
  • To ensure that your cutlery continues to look its best you may wish to polish your cutlery occasionally (or immediately if you see signs of watermarks, spotting or staining) with a quality silver cleaning product. Follow the instructions, gently rubbing in a lengthwise motion. After polishing, wash and rinse thoroughly and dry with a very soft, non-textured cloth (such as the yellow Ballerina cloths that are available at most supermarkets). The polishing action will restore the oxide film and help maintain your cutlery in good condition. We recommend Christofle anti tarnish cleaner (paste or liquid) for this purpose.
  • If watermarks, spotting or staining occurs check your dishwasher has adequate quantities of the rinsing aid liquid that is refilled as and when required (in addition to the dishwasher powder that you add to each wash). If your knives are hollow handled (2 piece) you should be aware that the finishing and polishing process at the factory sometimes leaves a residue of polishing rouge embedded in the small gap between the handle and the blade. For the first few washes particular attention should be paid to this area. Water can react with this rouge and turn it brown. This stain will then leach from the gap and take on a rust-like appearance. To remedy, ensure that this area is thoroughly dried and if required remove the stain with Stainless Steel Cleaner.
  • All sterling silver and silver plated knives have stainless steel blades. When using silver cleaning agents, never let them come in contact with the stainless steel knife blades. Silver polish (particularly silver dip) should not come into contact with stainless steel as it can cause the blades to become badly stained.
  • Bone handled (and some acrylic/plastic handled) knives should not be washed in the dishwasher nor should the handles be placed in hot water as they will discolour.
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Glassware

 

Hand Washing

Hand washing is recommended. When washing glass or crystal by hand always wash each item one at a time in the sink, using lukewarm water and mild detergent. The finely made rims are the most fragile part of the glass so never place upside down when storing. Always allow the glass to drain properly before final drying with a dry tea towel as a wet tea towel increases the risk of breakage. When washing or drying the bowl do not hold the glass by the stem (or the foot), as the twisting motion will create undue pressure. Glasses should be polished immediately after drying to prevent any detergent from drying on the glass. Be aware when hand drying that rings on fingers can scratch crystal.

 

Dishwasher

If you choose to use a dishwasher be aware that the machine makes no distinction for fragile items. Place glass items in the top tray only. For all fine glass the temperature setting should be the lowest possible. Use a mild detergent and NEVER use more than the recommended amount. Glasses should be inclined in the dishwasher for proper draining. Ensure that the glasses cannot knock against each other during the wash cycle. Repeated washing in hot water with strong detergents will damage the surface polish of your crystal.

The following items are TOTALLY UNSUITABLE for the dishwasher:
  • Lead crystal e.g. Waterford
  • Gold decorated and hand painted items
  • Items with uneven wall thickness and heavy based glasses
  • Handled items e.g. jugs, mugs
To ensure a long and happy association with the glass and/or crystal items you have selected we ask that you exercise a little caution and note the following points:
  • All glass/crystal is susceptible to impact shock.
  • All glass and crystal is sensitive to heat shock and will crack if subjected to rapid increase or decrease in temperature.
  • Items of handmade glass will never be perfectly matching. Each piece will have its own individual marks and variations.
  • When washing always wash in warm water and rinse in warm water, a change in temperature can cause cracking and clouding.
  • A little vinegar added to the dishwater will prevent water spots from appearing.
  • Small bubbles in handmade glass are common; they are not flaws but are an intrinsic feature of hand made glass.

Candleholders

Do not allow the candle to burn down below the level of the glass or crystal holder as the heat
generated will crack your candleholder.

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Dinnerware

 

Care and Cleaning of Ceramic Dinnerware

To ensure a long and happy association with the ceramic items you have selected we ask that you exercise a little caution and note the following points:
  • All ceramics are susceptible to hard impact shock. Although ceramic is an extremely tough material it will break if it is knocked against another hard surface.
  • Ceramics should not be subjected to rapid changes of temperature (see bakeware below).
  • Items of hand made ceramic will never match perfectly. As part of the manufacturing process it is normal that areas of the item are unglazed. This generally occurs on the underside of item.
  • Ceramic is harder than steel. If dark lines or scratches appear on the surface of your plates this is normally a deposit of steel from a knife. This can be removed by rubbing gently with a household abrasive cleaner.

Washing

It is recommended that food particles be rinsed off plates or bakeware directly after use. Low Fired items with ‘on glaze’ decorations or ‘on glaze’ platinum/gold bands should be hand-washed. Avoid the use of scouring pads or abrasive cleaners. Cleans with a soft cloth or soak in warm water.
 

Dishwasher

‘In glaze’ or ‘underglaze’ decorations or solid coloured items are suited to the dishwasher. Use only a minimum amount of detergent and wash at a maximum water temperature of 65°C.

 

Bakeware

The baking dish must be well filled when cooking so that the heat is absorbed by the food and not by the dish. Ensure the sauce or liquid does not dry out. If adding water during cooking always use hot water.
  • Use smaller baking dishes when cooking smaller items.
  • Do not dry roast in a baking dish – always use oil.
  • Do not use on stove top, unless the utensil is specifically designed for that purpose.
  • Do not subject baking dishes to rapid or extreme changes in temperature. Place baking dishes in a cold oven and then bring up to cooking temperature. Similarly, when removing from the oven do not place them on a cold surface, e.g. stainless steel or stone bench top.
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Non Stick Cookware

 

Care and Maintenance of Nonstick Cookware

Nonstick cookware and bakeware provide for healthier cooking, using less oil with an easy cleanup. However improper care (and use) can damage the non stick surface causing food to stick and reducing the life of the cookware. Using the correct utensils, following cooking instructions and washing promptly can all extend the life of nonstick cookware. Clean up is effortless if you follow these recommendations:
  • NEVER store food in your non-stick pan. Pans should be cleaned and dried when you have finished cooking.
  • DO NOT cook on a high temperature. Most non-stick pans are designed for medium to low heat. Excessive heat will damage the finish, as well as cause the cookware to warp. Follow the manufacturer’s instructions regarding cooking heat to ensure maximum life span of these items.
  • DO NOT place a very hot pan into cool or lukewarm water. This can cause your pan to warp. Always allow your pan to cool before completely immersing it.
  • DO NOT use metal utensils or metal based scouring products on most non stick cookware.
  • DO NOT use an oil based spray in your pan. It will cling to your pan causing a residue build up.
  • ALWAYS clean your pan thoroughly after every use with washing up detergent so you remove all food residue. Any remaining food residue (or grease) will cook on to the surface and carbonize, causing food to stick. The cooked-on residue is difficult to see and even more difficult to remove.
  • ALWAYS store in a dry place away from any metal objects that could damage the cookware.

Heating your pan

  • Non-stick cookware performs better at slightly lower temperatures than standard cookware and this also increases the lifetime of the cookware.
  • To understand the heat required to cook effectively, follow this procedure: Heat your pan on a medium-high heat setting and when the rim feels hot to the touch, add a knob of butter. If it bubbles, the heat is right. However If it browns quickly and burns, clean out the pan and try again at a lower heat setting!
  • Always follow the manufacturer’s instructions regarding heat temperature, as warranties will not cover damage caused by overheating.

Cleaning baked on food from your cookware

Food will burn and stick to the surface of your pan for the following reasons:
  • Using a non-stick spray
  • Cooking food at high temperature
  • When small scratches develop

Here's how to do it:

  • ½ fill the pan with water and add 2 – 3 teaspoons dish washer powder.
  • Simmer on a LOW heat for 10-15 minutes but ensure that the mixture does NOT evaporate in the pan. Scrub with a non-abrasive brush or a cloth. It may be necessary to repeat this procedure, or you can also use the following:
  • Boil half a cup of vinegar with water for 10 minutes. Use a non-abrasive brush or cloth to scrub then wash again with hot soapy water.

Dishwasher

Most non-stick pans are dishwasher safe. However you should check the manufacturer’s manual prior to using this method of washing.

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