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Before first usage and after each use wash stainless steel items in hot water and neutral washing solution (detergent). Don’t use synthetic detergents containing chlorine or strong alkali cleaners. Then, dry thoroughly before storing in a dry room. Any residual of food, particularly of salt (NaCI), lemon, vinegar, tomatoes, etc. should be carefully removed to prevent corrosion. In case the items are washed in dishwashing machine, check that at the end of the washing cycle they are perferctly dry. If not, dry thoroughly by hand. Knife blades are made of martensitic stainless steel 420 and tempered, assuring long lasting cutting edges but less resistant to corrosion. Therefore, carefully wash, dry and store items, after use.

Handle silverware as indicated for stainless steel items. Never use any type of scraper or steel wool, which would permanently damage the silver deposit. Silver can sulphurate due to exposition to air, becoming dark in a more or less uniform way. This can happen also as a consequence of the contact with some foods. It is a natural process which does not damage the silver deposit but alters its look. The silver coat must be polished in order to restore the original state with good silver polishing products. Please make sure these products have to be diluted in warm water only.

Our cookware is manufactured with the finest stainless steel and its thermoradiant sandwich bottom is perfect for use on any type of stove, whether gas, electric, glass ceramic cooking surface as well as induction. Before use wash in warm soapy water, rinse and dry. Never place empty cookware on a heating element. Do not allow gas flames to go up the sides of the pan. Heat pan up gradually and reduce heat when water boils. The thermoradiant bottom will keep uniform temperature inside the pan.

When using salt, wait until the water is boiling to add it and allow it to completely dissolve. Salt deposited may react chemically and electrolytically causing pitting in the stainless steel. When washing do not use detergents containing chlorine, for example bleach, as they may corrode stainless steel. Avoid strong hits and thermal shocks. Do not cool it down suddenly. Do not use salty foods or containing lemon, vinegar, tomatoes to store. To remove halos due to overheating clean it with a specific stainless steel claner only. To remove white chalk deposits in the cookware, boil water with vinegar, leave it until it gets cool and then wash it normally.

It occurs that chlorine dioxide added to drinking water worldwide, during the cycle of dishwashers tends to form chloric acid (HClO3), an aggressive agent for silverplated as well as stainless steel items and especially for martensitic steels used in cutlery. This phenomenon is so evident that products may show signs of corrosive attack even right from the first washing in a dishwasher. To minimize the problem products must be removed from the dishwasher as soon as the cycle is completed and wiped dry with a soft cloth, even if they seam dry. To obviate this problem it is necessary to install a dechlorinator upstream from the dishwasher.

Sambonet will not assume responsability for damages resulting from misuse or abuse.