All New Utensils - Should be washed in hot water and washing-up liquid or mild detergent, rinsed in clean water and then completely dried.

New Frying Pan - Aluminium - Should be washed, rinsed and dried as above. To prevent sticking, salt is rubbed into the total cooking surface (sides as well as base) then rinsed and dried as before.

After use wipe out inside of frying pan, avoid cleaning the inside apart from wiping to maintain the surface created.

New Frying Pan - Non Stick - Should be washed, rinsed and dried as above then non-stick areas lightly smeared with cooking oil. Cleaning -always clean after use.

We recommend nylon scourers for all surfaces except non-stick and coloured. Do not use coppers scourers or soda for cleaning. Soak with water and washing-up liquid or mild detergent to soften up area before using steel wool.

Always rinse utensils thoroughly in clean water after washing.

Anodised Aluminium - hand wash in mild washing-up liquid only. Always dry products before storing. This also applies to Stainless Steel items.

In some areas of the country, water will leave deposit materials on the aluminium. These appear as dark staining and are completely harmless. An easy way to remove these completely is to boil rhubarb or other acid fruits in container.

Things to avoid:

Do not store metal cutlery etc, in Aluminium pans as the will damage the surface.

Do not store wet items in Aluminium containers.

Avoid using metal utensils for stirring, turning or lifting in or from Aluminium containers. Never use Soda for cleaning Aluminium.

Always completely dry Aluminium containers before storing.

Do not store Black Iron products in damp areas or they may go rusty