Cookware

If your cookware is equipped with a lid with a knob, make sure that this is tightened or screwed tight (if not welded on). If this is not the case, turn the lid knob clockwise as far as it will go. Rinse the pans out with hot water and a little washing-up liquid.

Although our products are cleaned carefully, minimum residual soiling caused by the manufacturing process cannot be avoided.

Features and reactions

You may find some discoloring and/or minimum unevenness on the welding points of the metal fittings. This is due to technical conditions during production which guarantee that the fittings are firmly in place.

This stainless steel cookware can be used to save a great deal of energy and only requires a little heat. This high-quality cookware generally only requires a low to medium heat setting on the hob.

If higher heat is chosen to warm the contents quickly, reduce the heat as soon as the required temperature has been reached. The heat stored in the base of the pan is usually sufficient to complete the cooking process, particularly for fried meat such as steaks or filet. Stainless steel can become discolored due to the quick temperature change and dry cooking (cooking without contents). This can result in rainbow-colored edges which disappear again after the cookware has been used several times or if it is filled with water and 1 to 3 dessert spoons of vinegar and left to stand overnight. Rinse thoroughly afterwards, please.

Brown or rust-colored marks are merely superficial and can be removed using conventional cleaning products designed for stainless steel pans. Rust marks are due to iron and calcium residues in the water. Stainless steel from HENRY does not rust.

Yellow discoloration is due to the pan being heated to excessive temperatures and cannot be removed. Stainless steel develops yellow discoloration at temperatures of 230 °C and above.

Small white spots on the base of the cookware are caused by salt being added to cold water or the use of extremely hard water. For this reason, please let the water boil before adding salt, and add salt to food only once the cooking time has ended or just before it ends.

Cleaning

the stainless steel cookware from HENRY^® is dishwasher-proof. Rinse out any remains stuck to the cookware, and then it can be placed in the dishwasher. It is recommended never to allow any food left over to dry on. Either wash up immediately or fill the pan with water if you intend to wash up later. A scouring sponge can be used to make cleaning easier.

Burnt-on remains can be removed as follows: put hot water with washing-up liquid (or even better dishwasher cleaning agent) into the pan and allow it to stand for as long as possible (a few hours or for badly burnt-on food over night).

Then wash the remains off using washing-up liquid and a scouring sponge. Stubborn deposits can be removed using a stainless steel sponge if necessary. Only use the stainless steel sponge for the inside since it will leave tiny scratch marks. The scratches on the inside do not influence the cooking features in any way.

Rainbow-colored discoloration (e.g. caused by minerals in vegetables) and scale marks disappear “like magic” if the pan is filled with water and 1 to 3 dessert spoons of vinegar and left to stand overnight. Then rinse thoroughly.

Care of stainless steel

for regular care as well as for removing tough stains, we recommend INOX-METALPOLISH by HENRY ^®. This polish brings back the devices original shine. INOX-METALPOLISH is available in tubes and is suitable not only for cookware, but also for all other objects made of stainless steel, chrome, brass, copper, aluminum, silver, and also for tough plastics. INOX-METAL-POLISH is also used in factories for polishing stainless steel. INOX-METAL-POLISH can be ordered from your dealer, or directly from our website. Stainless steel can also be cleaned using cleaning products for glass.