Product Care

General tips applying to all ranges

First remove all labels, then wash in hot soapy water, rinse and dry.

Always match the size of the pan to the heat source.

Do not overheat an empty pan. Always add water, oil or food prior to heating.

Never allow a gas flame to extend up the sides of the pan as this will cause the handles to overheat.

Use moderate to low heat and do not allow liquids to boil dry. Excessive heat will spoil the appearance of the pans by causing discolouration of the surface (not a manufacturing fault and not covered by the guarantee).

When boiling water in stainless steel pans and you want to add salt, always wait until the pan of water has reached boiling point to avoid possible white marks or pitting. This may also occur if you live in a hard water area. It is not a fault and is not covered by your guarantee.

Reduce the heat further as soon as boiling point is reached – the excellent heat retaining properties of the pans make them very economical to use.

Soak the pan in hot soapy water to loosen any burnt foodstuffs before cleaning. Do not use steel wool or metal pads, as these will scratch the surface of the cookware.

Please exercise caution at all times when handling pots and pans; some handles will not stay cool during cooking.

Never fill or plunge a hot pan with cold water.

Use plastic, wooden, silicone, or nylon utensils to avoid scratching non-stick surfaces

Always lift (not slide) pans on/off cookers to prevent scratching or marking, especially with glass topped hobs.

If using stainless steel cookware you may wish to recover the original brightness by using a proprietary brand stainless steel cleaner. If you live in a hard water area you may occasionally need to use a non-abrasive lime scale remover to keep your pans shiny.

Not suitable for microwave.

To maintain your cookware to the highest standard, always use mild detergent when washing by hand or in the dishwasher and avoid high temperature wash programs.

Tips for care and use of uncoated stainless-steel cookware

To stop food from sticking and burning we recommend preheating your stainless steel cookware to ensure the pan is hot enough for oil to be added. You can do this by placing the empty pan over a medium high heat and dropping a small amount of water inside. When the water starts ‘jumping’ and has a ‘shimmering’ consistency, you can add oil to the pan.

As uncoated stainless-steel can withstand a high heat you may need to use more oil during cooking and stir food more often to avoid burning or sticking.

We recommend using oils with a HIGH smoke point such as refined olive oil, peanut oil or corn oil

Do not use low fat cooking sprays on a high heat as this can cause an invisible film to bond to the surface which is very difficult to remove and may impair the performance of your pan.

Follow the specific guidelines for using your hob as some hob types such as induction are significantly more powerful than others and high heat settings may damage your pans.

Tips for care and use of non-stick cookware

Always use a low or medium heat when cooking food and do not allow liquids to boil dry. This not only helps preserve non-stick coatings, but also helps preserve the natural nutrients in the food.

Cooking with oils is not required but if some oil is desired we recommend using oils with a high smoke point such as refined olive oil, peanut oil or corn oil. Do not use extra virgin olive oil or cooking sprays as these cannot withstand high heating and will leave a thin layer on your non-stick.

Do not use metal utensils on the non-stick surface as these can scratch the surface. We recommend using wooden, plastic or silicone utensils.

Dishwasher safe, but the lifespan of the coating can be prolonged with hand washing in warm soapy water and drying immediately with a soft towel. Never use steel wool or nylon scrubbing pads in the cleaning process. For best results we recommend using a soft cloth or sponge.

Tips for care and use of induction cookware

Always match the diameter of the pan base to the induction cooking zone. If a pan with a small base diameter is used on a cooking zone which is too large it can result in a weaker magnetic field being created and reduced heat output. In some cases the hob may not ‘recognise’ the pan and no heat will be generated.

Do not use the boost function for longer than is required to bring the pan’s contents to a boil. Using the boost function for small quantities can damage the pan and this function should never be used if the pan is empty. The boost function should only be used for rapid heating of large quantities of water e.g. for boiling pasta, rice or vegetables.

During cooking on induction, you may notice some slight noise being generated in the pan by the hob. This is not a fault and will not damage the pan or affect cooking performance.

Never heat an empty non-stick pan – the high output from an induction hob may damage the pan which is not covered by the guarantee.

Please note that if care instructions are not adhered to the guarantee will be void.

Traditional non-stick

Lightly grease with oil before use for best results.

After baking allow to cool for a few minutes before turning out.

To clean wipe with a kitchen towel or wash in hot soapy water, rinse, and dry.

Do not use metal tools or abrasive cleaners.

Do not place over direct heat or under a grill.

Suitable for use in the oven up to 260°C

Not suitable for the freezer or microwave.

Dishwasher safe on a gentle cycle.

If water becomes trapped inside the rim this may result in slight rusting. This is not a fault and is a natural carbon steel trait. This will not affect the performance of the product.

Please note that if care instructions are not adhered to the guarantee will be void.

General knife care

Before using for the first time, wash the knives in warm soapy water and dry.

Use knives on a wooden or nylon chopping board as marble, glass and ceramic boards can dull the blade over a period of time.

To maintain sharpness we recommend the use of our sharpening tools detailed online and in the table below.

Before sharpening, wet the knife with oil for greater friction (never when using electric knife sharpeners).

Always wipe carefully after sharpening as tiny pieces of steel may remain on the blade.

After use, wipe the knife with a warm wet cloth and dry immediately.

We do not recommend washing your knives in the dishwasher as the dishwasher’s high temperature and cooling process may cause premature dulling of the blade.

Store knives safely on a magnetic rack or upright in a HALEYBOTT LIMITED knife block. Rest each knife on the back of the blade. This is both hygienic and ensures the blades will not become dulled. Ensure the knife is stored in the correct slot.

Choose the correct knife sharpener for your knife

	Designpro	Gourmet Classic	Gourmet Kiru	Professional X50 Chef	Professional X50 Micarta	Nihon X50	Elite AUS8	Damascus 67
Professional X50 Chef Sharpening Steel	✔	✔	✔	✔	✔	✔
Professional X50 Chef Diamond Sharpening Steel	✔	✔	✔	✔	✔	✔	✔	✔
Whetstone 600 Grit	✔	✔	✔	✔	✔	✔	✔	✔
Combination Whetstone 600 / 2000 Grit	✔	✔	✔	✔	✔	✔	✔	✔
Designpro Knife Sharpener	✔	✔	✔	✔	✔	✔
Three Wheel Knife Sharpener Diamond & Ceramic	✔	✔	✔	✔	✔	✔
Ceramic Knife Sharpener	✔	✔	✔	✔	✔	✔	✔	✔
Twin Wheel Knife Sharpener Diamond & Ceramic	✔	✔	✔	✔	✔	✔	✔	✔
Electric Knife Sharpener	✔	✔	✔	✔	✔	✔

Please note that if care instructions are not adhered to the guarantee will be void.

Stand wooden chopping boards in an airy position away from direct sunlight and other heat sources to avoid drying out the board.

Never leave standing in water.

Always dry after washing.

Oil the board regularly to preserve and enrich wood – we recommend vegetable oil, (e.g. Crisp and Dry), or alternatively olive, rapeseed, walnut or Danish oil.

Remember wood is a natural product and needs to be treated with care.

Not dishwasher safe.

Please note that if care instructions are not adhered to the guarantee will be void.

All tableware ranges are dishwasher safe. Gentle cycle and mild detergent recommended.

All tableware ranges are microwave safe and oven safe to 120°C.

Tableware will become hot during prolonged microwave/oven use. Always use oven gloves.

Avoid sudden changes in temperature. Do not use abrasive cleaners and scourers as they could damage the surface glaze.

Most stains can be removed by soaking in warm water before washing.

Small marks caused by metal deposits from cutlery can be removed with tooth powder.

When storing plates and bowls they should be lifted out from the stack carefully without sliding surfaces over one another to prevent the risk of scratching.

Store cups either on cup hooks or individually as stacking can weaken the handles.

Please note that if care instructions are not adhered to the guarantee will be void.