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.
Use and Care
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.
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.
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