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While Stainless Steel is highly resilient to stain and corrosion, even the finest alloys will suffer if corrosive food chemicals are not removed by proper soaking, washing and drying procedures. Careful handling will pre-long the life and lustre of your stainless steel cutlery.
1. Remove all food remnants immediately after use.
2. Pre-Soak in a plastic or stainless steel pan using non-abrasive pre-soak compound
3. Wash in hot water with a non-abrasive cleaning agent.
4. Rinse in water at least 180ºC. A wetting agent or water softener may be required if using water of high mineral content.
5. Dry immediately.
Special Cleaning/Stain Removal
Use a mild abrasive or metal polish to remove discolourations and to revive the finish of your cutlery. Water stains can be removed by rubbing either alcohol or salad oil onto the pieces. To keep the shine on your cutlery use a sponge with white vinegar.
Cutlery is primarily made of stainless steel. However, you will often see it referred as 18/10 (18% chromium and 10% nickel) or 18/8 (18% chromium and 8% nickel). Generally the higher the percentage of nickel the better quality of steel
If you are using a low temperature or chlorine bath-type dishwasher, take great care in following the manufacturers instructions. An over concentration of sodium hypo-chloride (bleach), the active agent of these systems will attack the metal cutlery, improper use or faulty equipment will cause staining or corrosion of even the finest stainless steel.
We recommend you hand wash only and dry with a soft clean towel.
Do not use in microwave, oven or dishwasher.
Handle with care.
1. Never leave a candle burning unattended
2. Trim the wick to about 1cm every time you burn a candle
3. Keep candles away from draughts
4. Keep each burn time under 3 hours
5. Keep burning candles well clear of upholstery, curtains or rugs
6. Use a candle plate to protect surfaces from heat and wax
Setting Up Your Machine
1. Before first use, wipe machine and working area with a damp cloth.
2. Use the clamp to fix the pasta machine to the the bench and insert crank ready for use.
3. Pull out the thickness control dial and turn it to Position 7. This will open the two rollers,
now youre ready to start rolling pasta!
While the machine is set to position 7, turn the crank handle, and pass a small piece of dough through the machine, repeat this process 5-6 times, folding the dough over each time and adding flour if necessary. Once the dough has reached an even thickness, set dial to Position 6 and pass it through the rollers once. Do the same for Position 5 and so on, until the pasta dough has reached your desired thickness.
1. If the rollers will not cut your pasta cleanly try adding flour as the dough maybe too soft.
2. If the dough is too dry, or is not caught by the cutting rollers, add a little water before passing it through the smooth rollers several times.
3. Use a few drops of vegetable oil to lubricate the ends of the cutting rollers.
4. Never rinse your pasta machine under running water or put into the dishwasher. Use a pastry brush to brush clean.
Check out our exclusive recipes on our website.
Marble is porous, soft, and chemically sensitive, it can be marked by acids, including soft drinks & juice. It can also absorb oils, other liquids & is easily stained. Clean with warm water and a soft cotton cloth. To clean any marble surface, lightly dampen a clean, absorbent cotton towel (don't get the marble soaked). Use another towel to wipe it completely dry. Never use any harsh chemical wipes, spray cleaners or dish soaps of any kind to clean up this surface.
The best way to prevent stains is to treat the surface with a protective sealer. The sealer fills in the pores and repels spills on the surface, allowing you time to completely wipe it away. Make sure it is food safe. If left unsealed, spills and everyday stains can easily penetrate the surface.
• Clean up spills immediately to minimize damage to your marble.
• Use trivets or mats under hot dishes and cookware.
• Use coasters under glasses, especially if they contain alcohol or citrus juices.
• DO NOT wait to clean up spills on stone.
• DO NOT place in the microwave or dishwasher, hand wash only.
• DO NOT use cleaners that contain acid
• DO NOT use vinegar, bleach, ammonia or other general-purpose cleaners.
• DO NOT use abrasive cleaners such as dry cleansers or soft cleansers.
• DO NOT use alkaline cleaners not specifically formulated for stone.
• DO NOT use scouring powders and abrasives because they will scratch the surface.
Wash wooden boards with warm soapy water, rinse in hot water, wipe clean, and allow to dry upright. Every few weeks generously sprinkle coarse salt over the surface of the board, rub it with a sliced lemon, then rinse well with hot water. Oiling is also recommended to prevent cracks and to insure your board will last for many years. See instructions below:
You will need:
1.Dish washing liquid
1. Wash your wooden cutting board in warm soapy water. Rinse the board thoroughly, and dry it with a soft cloth.
2. Fill a large bowl with hot water. Place a bottle of mineral oil into the bowl and let it sit for about 10 minutes or until the bottle feels warm to touch.
3. Apply a generous amount of the warmed mineral oil onto a soft cloth. Wipe the mineral oil across the entire surface of your wooden cutting board.
4. Let the mineral oil soak into the cutting board for approximately six hours. Remove any excess oil with a soft cloth after the board has finished soaking.
Cast Iron can be used on the stovetop, in the oven and under the grill. It’s suitable for use on all heat sources including electric, gas, ceramic, halogen top & induction.
Cast Iron is one of the most efficient materials for absorbing, conducting and distributing heat evenly throughout the cookware. You will find that foods that have been cooked in cast iron pots retain a lot more moisture than normal pots, leaving the foods both tender and flavourful. Just be sure to serve it on a trivet to protect your table while serving!
Cast Iron shouldn’t be used on high heat, best cooking results are obtained on low to medium settings. Using Cast Iron on high settings may result in the enamel chipping.
Before using your Cast Iron cookware, wash it in soapy hot water and dry thoroughly. After using the cookware, allow it to cool before immersing it in water. Do not use steel wool or other abrasives on your enamel-coated cast iron cookware, as doing so will damage the enamel. If needed, fill your pan with warm water, let it sit for about 20 minutes to loosen any stuck-on food, and wash with soapy water. A special cleaner is available but is not necessary. Always dry your cookware after washing it.
HAND WASH ONLY, Not dishwasher or microwave safe.
1. Rinse the mortar and pestle in water immediately after use to minimize staining. Granite is especially prone to staining when exposed to acidic and oily foods.
2. Wash the mortar and pestle in warm water, using a clean dishrag and mild washing up liquid or soap. Unscented is best, because scented liquids and soaps can leave a perfume residue on the mortar and pestle that could transfer to food. Use an abrasive dish sponge to remove stuck-on food.
3. Rinse the mortar and pestle thoroughly in warm water to remove soap residue.
4. Dry the mortar and pestle with a clean cloth to prevent water stains from forming on the granite.
1. Wipe away any residue left from previous grinding with a clean paper towel. Pay special attention to any carved nooks and crannies on your pestle’s handle.
2. Treat any stains from grinding deeply colored or very oily ingredients by dabbing them with a paper towel soaked in lemon juice or white vinegar. Do not allow the acid to sit on the stain.
3. Squirt a little bit of mild dish soap on a damp sponge or washcloth and rub it gently all over the pestle as well as on the inside and outside of the mortar.
4. Rinse the mortar and pestle in warm water until all of the soap has been removed. Make sure to rinse the inside of the mortar and the grinding end of the pestle especially well because soap residue can affect the flavor of whatever you grind next.
5. Dry your mortar and pestle thoroughly with a clean dish towel, or lay them out on a folded dishtowel to air dry.
Tips & Warnings
- Scrub your mortar out with dry rice to remove stubborn stains without using harsh abrasives.
- Do not soak your marble mortar and pestle in any type of acidic liquid or harsh chemical or you may damage the stone.
To help you enjoy and care for your new enamelware, we would like to point out some of the distinctive characteristics of enamelware.
The enamel surface is applied by hand.
- Minor surface irregularities and unfinished edges are a normal result of the metalworking and enamelling process.
- As with any kind of dinnerware, some scratching and dulling of the surface is likely over time.
- Do not scrub with abrasive materials on the enamel surfaces. Remove stains and burned-on grease with a soap-filled scouring pad or sponge.
- Use non-stick utensils and if using sharp-edged metal utensils with care to prevent scratching.
- Do not use enamelware in the microwave.
- Do not allow enamelware to boil dry. It may damage the surface.
- If enamelware should be left empty on a hot burner or in a heated oven, switch off and allow to cool slightly before adding liquid.
- Enamel on steel is hard and strong. But like all good ceramic materials, it will chip if handled too roughly.
- Use on cook top and in the oven. Dishwasher safe.
With proper care this enamelware should last for many enjoyable years to come...
Wash in warm soapy water and then dry with a soft towel.
When the copper is tarnished, polish with a copper cloth or use copper cleaning liquid and polish with a clean soft cloth.
Do not use abrasive cleaners.
Alternatively, cut a lemon in half and rub over the tarnished areas and then rise with water and polish with a soft cloth.
Paella pans are most often made of thin carbon steel to quickly transfer the heat to the ingredients. The most frequent problem with these pans, is rusting from improper storage. This is easily preventable. Treat your pan properly, & it will last for many years of making paella.
Carbon Steel: Before first use, your pan needs a good wash to remove the manufacturer's special anti-rust coating. Do this with hot soapy water. Ideally, heat some water in the pan with a dash of cider vinegar. Simmer for 10 minutes or so & then rinse. Be sure to dry the pan thoroughly, then lightly coat the inside with a little vegetable oil. This seals the surface to prevent rusting. If any rusting does occur, a bit of steel wool will usually remove rust.
When cooking with carbon steel, don’t leave an empty pan over direct heat for more than a few seconds. The metal is thin and could overheat, which will cause a dark splotch in that part of the pan. Since the paella pans are made from a relatively thin one-ply material, they heat up & cool down more quickly than other pans. This is a good thing for making paella, but be aware that you shouldn’t set an empty steel pan over direct heat. If an empty (or nearly empty) pan is left over strong heat for too long, the pan could discolour or warp. But as long as there is broth or food in the pan to absorb the heat, it will be fine. Just remember, this is not a pan that calls for pre-heating to get a good sear.
Enamelled: Don't require any special care or maintenance. Wash them before the first use & you're ready to go. Handle with care as a hard knock against another pan or hard surface could cause the enamel to chip. Generally this is only cosmetic and won't affect performance.
Please Note: Some tajines are designed for the oven or stovetop, while others are simply used as decorative serving dishes. Do not use a decorative tajine to cook with, they should only to be used to serve from
Before you start cooking with your new tajine, you need to first prepare it for use. If you have an unglazed tajine, you need to begin by soaking it in water for up to 24 hours. Once this is done, rub olive oil around the base & inside the lid. You only need a film around it. If there is oil pooling around the base, then you have used too much. Put the tajine in to a cold oven, & heat to 150ºC. After two hours, take the tajine out of the oven. Let it cool & then wash with warm soapy water.
Care During Use
Do not place your tajine over high heat (can cause cracking) and always use a simmer mat where possible. Depending on your recipe, begin by adding in the meat, seasonings & oil, making sure to layer your ingredients. Vegetables are added in the last half an hour or so, depending on how tender you want them. The tajine creates steam as it cooks, which travels up the lid and falls back down on to the food. Because of this process, you don’t need to add too much liquid.
Care After Use
Always allow the tajine to cool before placing it in to hot soapy water for cleaning. Placing it to cool water while still hot may cause thermal shock and damage the enamel on glazed tajines. When cleaning, make sure to pay particular attention to the unglazed rim. This should be cleaned after each use to prevent build-up of grease. DO NOT use metallic scrubbing pads or abrasive cleaning products (e.g.; bleach) as this will damage the enamel. To remove stubborn food, soak in hot water for 15-20 minutes, then wash again. Be sure to dry the lid and base thoroughly, and store in a dry space. Lay the lid on its side for a short while to ensure the rim is completely dry. Store lid and base separately.