USE & CARE

With proper use and care, Stainless Steel tools can last for many years. Here’s everything you need to know to prep, clean and maintain your stainless steel collection.

Before Use:

Wash in warm soapy water with a little vinegar (about 1/4 cup). This removes any oils left over from the manufacturing process so you’re starting fresh.

Use of Cookware:

Salting Water: Only salt water once it has already come to a boil. When water is salted pre-boil, "pitting corrosion" can occur, which leaves tiny but irreparable pockmarks, as if from a nail, in the bottom of the pot.
Adding oil to Pots/Pans: Always heat your pan before adding on the oil. And then, add the food once the oil is hot.** To determine whether your pan is hot enough for the oil, do this simple water test: Drop a tiny amount (about 1/8 teaspoon) water in the pan. When the water, immediately upon hitting the pan, comes together into a "ball" that glides and dances across the surface, your pan is preheated perfectly—now, you can add the oil! Note that this is past the point at which the water sizzles when it hits the pan's surface: When the pan is properly hot, the water shouldn't "sit" on the surface at all. Always watch the oil to figure out if it's hot enough to start cooking: If it’s shimmering, you’re ready to toss in your ingredients.
Adding Food: Take the chill off of cold foods. Cold food is more likely to stick to a hot pan, as the steel will contract when it comes in contact with a cooler temperature. So, if you're cooking foods like meat, chicken, or fish straight from the refrigerator, allow them to sit at room temperature for 10 to 15 minutes. Before cooking, make sure to dab with a cloth or paper towel to remove excess moisture.

Use of Tools:

Refer to the manufacturer's specific instructions or guidelines for your stainless steel tools for proper usage details.

Cleaning:

It is always recommended to clean stainless steel by hand, do not put stainless steel in the dishwasher to preserve the longevity of your stainless steel tools or cookware. For everyday cleaning, all you need is a soft cloth and dishwashing soap. But for those stuck-on messes, the last thing you want to do is tackle them with metal scrubbing pads, steel wool or abrasive cleaners. Instead, soak your pan or tool in warm soapy water before trying to scrub. You can also try baking soda or Bar Keepers Friend to keep your stainless steel looking as good as the day you bought it.
The trick to prevent those rather annoying water spots is to actually get to drying as soon as possible, aka, immediately. If you don't get to it soon enough, and the spots appear, simply dampen the surface of the pot or pan, rub it with a moist sponge that's been sprinkled with baking soda, and rinse as usual.

Additional Tips:

Do not cut or carve in your cookware because it can scratch. Instead, use a cutting board.

Use utensils made from wood whenever possible, although stainless steel tools are also good to use and high temp silicone tools.

Do not turn the heat up too high. Most cooking should be done on the low to medium range. If you see signs of discoloration from turning the heat up too high, a stainless steel cleanser will do the trick.

Do let your cookware cool down before cleaning. Placing a hot pan in cold water can cause the metal to warp, making the bottom uneven.

Always refer to the manufacturer's specific instructions or guidelines for your stainless steel tools or cookware for any additional care or usage details.

SHIPPING INFORMATION

Standard delivery purchases can take up to 2-3 days processing time before they are shipped using UPS Delivery, or the US Postal Service to all 50 United States, Mexico and Canadian addresses which in most cases depart within 2-5 business days after processing has cleared. Arrival times depend on your location. Other Countries, please contact us for inquiry.

We do not ship to PO Box Addresses.

Delivery Charges are calculated using "On-Demand Shipping Rates" based on weight / zone plus handling.

United States: Items shipped using UPS Ground Service, or the regular US Postal Service arrive within 1-7 business days from shipment of your order.

Canada and Mexico: Items shipped using UPS Standard to Canada and Mexico arrive within 7-12 business days from shipment of your order.

Import tax, duty and brokerage fees are assessed by Canadian Customs and charged to customer at time of delivery.

NEXT DAY DELIVERY AND EXPEDITED SHIPPING

Delivery Charges are calculated using "On-Demand Shipping Rates" based on weight / zone plus handling.

Orders must be received by 2:00pm EST - Monday through Friday for Next Day shipping, or when an alternative expedited shipping method is selected to ensure the delivery can be made within the time frame of the expedited shipping method chosen.

Saturday / Sunday and holiday delivery is not available on rush deliveries. Rush delivery is not available on all catalog items.

RETURN POLICY

With a few exceptions, all regularly stocked products can be returned within 30 days of receipt as long as the product is in new and unused condition, undamaged, and in its original packaging with all original tags and labels attached.

Exceptions: We are unable to accept returns for the following items: Special Order Products, Books, Perishable Items, Equipment, and Final Sale items.

For defective or damaged products, please contact us at info@pastrychefsboutique.com or 732-872-7879 to arrange a refund or exchange.

Restocking Fees: A restocking fee may be deducted from your return credit to cover the cost of processing the items back into stock. This fee is 15% of the item(s) cost.

For more details on our Return Policy and to find out how to start the Return Process, please see https://www.pastrychefsboutique.com/content/Sales-and-Returns-Terms

USE & CARE

Maintaining the pristine quality of your chocolate and pastry creations begins with the proper care of your silicone molds. Proper cleaning not only ensures the longevity of these molds but also guarantees the flawless production of your exquisite creations.

Several considerations must be taken into careful account to prevent insufficiently cleaned or damaged molds, which might result in potential cracking or scratching.

Before Use:

Cleaning: Wash the molds thoroughly with warm, soapy water before the first use. Make sure you are using non corrosive detergents. Rinse and dry completely with a warm air blower or a soft non-abrasive cloth.

Using the Molds:

Hot/Cold Use: Silicone molds (regardless of colour) can be used both in the oven and in the freezer. The molds can go directly from the freezer to the oven. They can also be used in microwaves with the exception of the CRISP function.
Temperature Range: Most silicone molds can stand a tempwerature range from -60°C to +230°C (-76°F +446°F).
Filling and Using Molds: Pour the mixture into the mold.

Place the mixture in the oven, refrigerator or freezer. The mold can go directly from the freezer to the oven.

Unmold by slightly bending the mold, gently detaching the edges before turning them over. If cooking, remove the preparation only after it has completely cooled.

Cleaning:

After every use, it is important to clean silicone molds right away. The silicone material is designed to withstand extremely high temperatures. Thus, you don’t need to worry about the molds warping when you wash them. One thing you need to be wary of is stretching the molds too much during the washing process. Do not clean with aggressive detergents (the pH of the solution must be between 5 and 10) or abrasive sponges.

Dishwasher: The molds can be washed in the dishwasher in top rack (adding rinse aid is not recommended, avoid aggressive detergents)
By Hand: Be extra careful when handling them as you rinse them with soapy, warm water to ensure that you do not cause damage.

Drying: Dry the molds thoroughly with a soft cloth or allow them to air dry completely before storing. To dry the molds quickly, we recommend placing them in the oven at 100°C for 10 minutes.

Additional Tips:

Stains and White Particles: Since silicone is a porous material, it can sometimes absorb part of some types of ingredients with which it comes into contact (this happens in particular with fat-based ingredients such as butter, cocoa butter, and acidic ingredients like tomato paste, etc.) and then releases them little by little gradually making them emerge in the form of small light dots on the surface of the silicone or a light stain. Therefore, if you have detected white dots or a sort of light powder on the surface of the mold after using and washing it, we confirm that it is cocoa butter contained in the ingredients previously used to fill the mould or another fat based ingredient. Additionally if there is a stain, it will be from darker acidic ingredients. Regardless of either of these instances, the quality of the product remain absolutely unchanged. To eliminate these stains, simply place them in the oven (without any dough or ingredients) for about an hour at a temperature of 200-220°C. You can also eliminate the emergence of particles from the mold by immersing it in boiling water for a few minutes so that it releases what it has previously retained into the water.
Avoid Abrasive Materials: Use only soft materials like sponge or cloth to clean the molds. Abrasive materials can scratch and damage the surface, affecting the quality of your molds.
Handle with Care: Make sure your molds are completely dry before putting them into an oven. Do not place the mold in contact with direct sources of heat (electric hobs, open flames, grills, glass ceramics, etc.). Do not use knives and sharp objects directly into the mold.

Always refer to the manufacturer's specific instructions or guidelines for your polycarbonate chocolate molds for any additional care or usage details.