• Cast iron is good at retaining heat and is energy – efficient, as it is slow to heat up as well as to cool down. It is suitable for deep-frying, for browning and stir –frying.
• The griddle pans are pre-seasoned with vegetable oil and some smoking will occur when the pans are used for the first couple of times.
• No oil is needed when cooking meat and fish, adding oil will cause the pan to smoke as it burns off the oil. If you wish to fry eggs then use a lower heat and add little oil.
• Cast iron is heavy, hard, and somewhat brittle and may break if dropped. Cast iron will oxidize (rust) if it is not seasoned.
• Keep and store in dry conditions to avoid rust. Items stored for a long period should have paper towels put in them to absorb moisture.
• Please take care when moving the pans during cooking, the pans get very hot and are very heavy. Always use an oven glove or tea towel.
• Until the pan is very well seasoned, either by many uses or repeated seasonings do not attempt to cook foods with a high acid content (e.g tomatoes). The corrosive nature of high acid foods will not react to unseasoned cast iron. Once a pan is well -seasoned, however, you can use it for just about anything.
• Any deposits left behind after use is carbon particles. These are naturally sterilised as the pan cools down, due to the high level of heat involved during cooking. Refrain from using soap or detergent in the cleaning process. Seasoned cast iron utensils can be cleaned with boiling water and a stiff-bristled brush, wipe it with a damp sponge, and then dry with a paper towel. It is important to dry cast iron products well after use, as they will rust unless thoroughly dried.
• Suitable for use on gas, electric hobs, and Aga Stoves.
• Suitable for use in the oven. ((Not wooden handles).
• Not suitable for microwaves.
• Not suitable for dishwasher.

You season a pan by rubbing it with oil (solid vegetable shortening, bacon grease, or lard) heating it for 30 to 60 minutes in a 300-degree oven, and then cool to room temperature. Repeating this process several times will help create a stronger “seasoning” bond, and by seasoning your pan the cooking surface develops a non stick quality.



Porcelain Care

Cooking & Freezing

• Porcelain can be used in the oven and the freezer, but avoid sudden changes in temperature. To pre- heat your porcelain plates before use, place them in a cold oven and warm gently. Do not place directly into a hot oven.
• Porcelain can be used in the microwave provided they do not have a gold or platinum trim or pattern.
• Again take care to avoid sudden changes in temperatures.
• Allow to cool before soaking.

Cleaning and Storing

• Dishwashers: Our Ravello® Porcelain can be washed in domestic dishwashers when used on a gentle cycle with a mild detergent. Please be sure to use to correct amount of detergent recommended by the manufacturer, taking care not to overload the machine.
• By hand: if you prefer to wash by hand, for ease of handling and to prevent risk of damage avoid putting too many plates into the water at once. Abrasive cleaners and scourers could damage the surface glaze and pattern, therefore do not use.
• Most stains can be removed by soaking in warm water before washing.
• Small red marks caused by metal deposits from cutlery can be removed with tooth powder
• For 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, stacking can weaken the handles.
• N.B. Porcelain with GOLD or PLATINUM trim is not suitable for the microwave.

• Stainless steel is not completely stain free. The alloy contains a certain amount of carbon steel, which gives our knives their exceptional cutting edge, this means they can be susceptible to slight tarnishing when using foods containing acids, such as fruit.
• 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 and ceramic boards can over a period of time, dull the blade.
• To maintain sharpness we recommend the use of one of our sharpening tools detailed in our catalogue. Before sharpening wet the knife with oil first for greater friction.
• 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 Carbon contains rusting properties
• We DO NOT recommend washing your knives in the dishwasher as the dishwashers high temperature and cooling process may cause premature dulling of the blade.
• Store knives safely upright in a ProCook® Knife Block. Rest each knife on the back of the blade. This is both hygienic and ensures the blade will not become dulled. Ensure the knife is stored in the correct slot. Too short a slot may result in the tip of the blade curling.

Wash one glass at a time to avoid chipping or scratching in warm soapy water with a soft cloth. Rinse in clean warm water and dry with a soft cloth. Wine or fluted glasses avoid holding stems/base when drying. Handwashing is best but if using a dishwasher always use a mild detergent at a low temperature



Wood Care

Housing Your Worksurfaces and Butchers Block

House with care in an airy position, away from direct sunlight and any heat source otherwise the wood will dry out. Drawers and doors may stick during first month while the wood is setttling down after shipping. As soon a possible use candle wax on the runners of the draws to aid in smooth running. If still experiencing problems after one month contact us for further advice.

Endgrain Solid Beech Butcher’s Block and Endgrain Solid Beech and Aluminium Work Surface

During manufacturing the end grain tops have been waxed using beeswax; this means you do oil the top but you must continue to feed the surface occasionally with beeswax.

The rest of the unit has been oiled. You must continue to oil regularly throughout the course of it’s life, otherwise the surfaces risk splitting and will not be covered by our guarantee.

We recommend vegetable oil (e.g. Crisp and Dry), or alternatively olive, walnut or danish oil.

Solid Beech Long – Grain Work Surface

During the manufacturing, the unit has been oiled. You must continue to oil regularly throughout the course of it’s life, otherwise the surfaces risk splitting and will not be covered by our guarantee.

We recommend vegetable oil (e.g. Crisp and Dry), or alternatively olive, walnut or danish oil. This will leave a semi-lustre finish. Oil top at least once a week, the top requires oiling more than other parts due to its usage.

If your Butchers Block is fitted with castors, use the castor lock while in use, the castor is engaged by depressing the small lever on the castor itself. To disengage simply pull the lever up.

Our Beech products use natural materials and there may be some variation in the grain and colour shade on different components. This is normal and not the result of any manufacturing fault.

Professional Chopping Boards

Stand in an airy position away from direct sunlight and other heat sources to avoid drying out the board.
Do not put in the dishwasher.
Never leave standing in water.
Always dry after washing.
Oil the board regularly to preserve and enrich wood.

Remember Wood is a live product and needs to be treated with care.