Care Guide

Stainless steel lasts for decades if you look after it. A few habits keep it shining.

Before first use

Wash in warm soapy water to remove polishing residue, rinse and dry.

Every day

• Wash with dishwash liquid or bar and a scrubber. A soft scrub keeps mirror finishes bright; a steel scrubber is fine for stubborn residue on the inside.
• Dry with a cloth after washing. Water left to dry, especially hard water, leaves white spots.
• Don't leave salty, sour or acidic food (pickles, tamarind, lemon, curd, salty gravies) sitting in the vessel for long. Transfer leftovers to a storage container.

On the flame

• Don't heat an empty vessel on a high flame. It can discolour the steel and may warp thinner gauges.
• Use a medium flame that doesn't reach past the base. Flames licking the sides cause blue or brown heat marks.
• Add salt to water only once it's boiling, and stir it in. Undissolved salt sitting on the base can cause small pits.

Fixing common marks

• White chalky spots (hard water or starch): wipe with diluted vinegar or lemon juice, then rinse and dry.
• Rainbow or bluish tint (heat): rub with a little vinegar or a paste of baking soda and water.
• Burnt-on food: soak in hot water with a spoon of baking soda for 30 minutes, then scrub.

Storage

Store completely dry. Nested sets can be stacked; a sheet of paper between pieces prevents scratches.