Cutlery Care

Stainless Steel, though its name suggests otherwise is not completely ‘mark proof’. It is much more resistant to staining or marking than other metals however contact with certain substance will start the process that leads to staining and pitting.

There are a number of common corrosive substances that will damage cutlery if care is not taken to prevent it. These are salt, acid such as vinegar and lemon juice, mineral salts which are present in tap water, bleach, harsh detergents, fats and meat juices. Direct heat can also mark metal.

If you follow the recommendations shown below your cutlery will give years of service and will continue to look good:

• Wash cutlery in hot, soapy water as soon as possible after use.
• Quickly rinse with hot water; wipe dry with clean cloth immediately.
• Never leave dirty cutlery to soak and never leave cutlery damp.

Dishwashing

Cutlery may be cleaned in the dishwasher. Again, there are some does and don’ts when using dishwashers:

• Do follow the manufacturers’ instructions, particularly in relation to adding dishwasher salt.
• Do wash your cutlery as soon as possible after you have finished using it. The salts and acids present in food will start the staining process if they are left on the cutlery for any length of time.
• Do remove the cutlery immediately after the wash/dry cycle is finished, and wipe over with a clean tea towel. If cutlery is left to cool down in the dishwasher, trace mineral salts and the dishwasher salt residue will settle on the cutlery in the moist atmosphere and start the pitting and staining process.
• Do not mix stainless steel and silver plated cutlery in the dishwasher basket as a chemical reaction between detergents and steel can leave marks on the silver plate.
• Do not use the rinse and hold cycle on the dishwasher – it is as damaging as leaving cutlery to soak in water.

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