Product Care Tips
Le Creuset TNS Pans
Prior to first use, wipe some olive oil around the pan with some kitchen towel and then wash and dry. Although this product is dishwasher safe it is better to wash it by hand as the abrasive qualities of dishwashers reduce the non-stick life and in any case, the pans are so non-stick they are easy to wash. After using the pan allow it to cool for a few minutes instead of immediately putting it into cold water. If you do wash the pan in the dishwasher then recondition the surface with some olive oil before the next use.
Cast iron casseroles and pans
It is important to care for cast iron cookware properly in order to enjoy all of its benefits. Before first use, remove all labels, wash in hot soapy water, rinse and dry. Non-stick surfaces should be wiped with a small amount of cooking oil to condition them.
The enamel surfaces are not suitable for dry cooking. As such, cover the base with your preference of oil, fat or butter before use. However, when using a grill pan apply the oil to the meat or fish and only start cooking when the pan is hot enough to evaporate a splash of water immediately. You will find that fish skin sticks to the pan but it does clean off. In order for the enamelled surface to retain its non stick properties, it is important to avoid heating cast iron too quickly on the hob. We recommend starting it off at 1/3 of the maximum heat range for 2 or 3 minutes and then increasing it slowly to no higher than a medium high heat. Failure to do this may result in the enamel becoming rough. After use do not immerse in cold water to soak to avoid the risk of “cold shock” and cracking the pan. Soak in boiling water or leave to cool before soaking.
Cast iron handles and stainless steel knobs are suitable for use at any cooking temperature, but black phenolic handles should be used only at a maximum of 190°C / 375°F Gas 5.
Stainless Steel Cutlery
Our ranges of cutlery are made from 18/10 stainless steel, the highest quality grade of steel used for kitchenware, and most carry a lifetime guarantee. Whilst they are dishwasher safe, we recommended that you remove items from the dishwasher as soon as the drying cycle has finished. Dishwashers offer a highly corrosive environment and where water is able to settle for a long period, it can cause brown staining and eventually pitting.
The mechanisms of the Cole and Mason salt and pepper mills we supply, are slightly different to each other. The mechanisms in the pepper mills are carbon steel, which will corrode if exposed to salt for prolonged periods. As such, the salt mill mechanisms are made from ceramic or plastic, which does not corrode. Therefore, if purchasing a Cole and Mason salt mill or pepper mill, please ensure that you use it for the correct seasoning only.
Seasoning Emile Henry casseroles and tagines
In order to maximise the cooking capability of Emile Henry Flameproof products, it is advisable to “season” them. Prior to first use cover the bottom of the dish with a little milk and then bring to the boil. Remove the dish from the heat immediately and allow it to cool before cleaning. The dish is then ready for use.
Emile Henry and Induction Hobs
Emile Henry cookware is suitable for all hob types except induction. However, placing an Emile Henry Induction Plate between an induction hob and your cookware resolves this issue entirely. With the induction plate the entire range becomes suitable for induction hobs.
Seasoning and care of DeBuyer Pans
Before first use, wash and then dry with some kitchen towel. Heat 1cm of oil over a medium heat for 5 minutes and then wash and dry again. The inside of the pan should have darkened. The more the pan is used, the darker it will become and the more non-stick it will be. Do not use in a dishwasher or soapy water. Wash with hot water and a sponge. From time to time purify the pan to suppress the residues and odours of previous cooking. Do this by heating some salt for 90 seconds on a high heat, wipe out with oily kitchen towel and store in a dry place.
If you wish to avoid sharpening knives then it would be worth buying ceramic knives. They are extremely sharp, do not taint salads and do not need sharpening for at least 3 years. Alternatively keep metal knives in a block, on a magnetic rack or in a drawer separate from metal utensils to reduce the time it takes for them to go blunt. If you do have to sharpen knives we can offer a range of options ranging from an electric version that will also sharpen scissors and screwdrivers, to ceramic and steel rods or sharpening wheels. We particularly recommend the ceramic rod.