Maintenance Tips
- Wash in hot, soapy water. Rinse and dry immediately to prevent water spots. Some cookware with stainless steel exteriors may be put in the dishwasher, however hand washing is recommended.
- Do not use steel wool. Nylon scrubbing pads are safe to use.
- Do not use oven cleaner or any cleaner that is harsh or contains chlorine bleach.
- Food films not removed will cause discoloration on the pot when reheated. Large amounts of iron content in water may cause pot to appear rusty.
- Never put Falk, or any, copper cookware in a dishwasher. Such abuse will cause extreme tarnishing and void the warranty.
- Apply a thin coating of food safe mineral oil to the cast iron handles to prevent oxidation. Over time the handles will become seasoned and no longer require preventative measures.
- All copper cookware tarnishes, particularly over high heat. If your cookware turns bluish or dark do not be alarmed - this is a normal chemical reaction that does not inhibit performance.
- Do not use abrasive cleansers, or metal scouring pads when cleaning your titanium cookware. Use only liquid dish detergent, and soft sponge to clean titanium cookwares.
- If burnt or scorched food is difficult to remove, put water in the pan and boil. Then clean with liquid detergent and use only nylon scouring pads that provide scouring power without abrasiveness.
- Placing titanium cookware in sunlight, or UV source promotes the photocatalysis properties of titanium and will ensure a clean surface. All microwave-safe cookware can be washed in the dishwasher.
- Wash the cast iron piece in hot soapy water to remove all machine oil and gum from labels.
- To remove stubborn spots on cast iron cookwares, pour salt on the spot and scrub with a dish cloth. Discard the salt and wipe with a dry cloth.
- Always use a heat protection pad or trivet with rubber feet for hot cookware, or leave cookware to cool on the hob first. Never put hot pans, particularly cast iron, directly in a sink. Such heat can damage any surface.
- If you must put a hot pan on the base of a sink use a protective sink mat, sponge, or cloth beneath. It is best to leave the utensil to cool slightly first, or put a few inches of cool water in the sink before the pan.
- Avoid pouring boiling liquids directly into sinks without turning on the cold tap as well.
- Never leave an empty pan on a hot burner or allow a pan to boil dry, which can cause deformation and or discoloration.
- Be careful when adding water-based foods to cooking oils in any hot pan.
- Use minimal cooking oil when cooking to help avoid burning.
- Be careful to not touch the pan while cooking. Especially keep away from children.
- Position cookware on the stove to ensure the handle does not come in direct contact with heat source.
- Do not use metal cooking utensils, use only wood or plastic utensils when cooking in titanium cookware.
- During cooking, aluminum dissolves most easily from worn or pitted pots and pans. The longer food is cooked or stored in aluminum, the greater the amount that gets into food. Leafy vegetables and acidic foods, such as tomatoes and citrus products, absorb the most aluminum.
- Coated copper cookware can lose its protective layer if scoured. Don't use badly scratched or uncoated copper cookware to cook or store food.
- The metals used in stainless steel or iron cookware which may produce health effects are iron, nickel and chromium. Large amounts of iron and chromium are poisonous. Nickel is not poisonous in small quantities but it can cause an allergic reaction. If you are allergic, avoid stainless steel cookware.
- Using plastic containers and wrap for anything other than their original purpose can cause health problems.
- Avoid visibly damaged, stained or unpleasant smelling plastics and containers. Never heat or store food in plastic containers that were not intended for food.
- Nonstick coatings are applied to metal utensils to prevent food from sticking and protect cookware surfaces.