Product care

Cutlery
Although its name suggests otherwise, stainless steel is not completely 'mark proof'. It is designed to be more resistant to marking or staining than other metals, but contact with certain substances will start the process that leads to staining and pitting. 
Never use silver polish on stainless steel as this will damage it.
There are a number of common corrosive substances that will damage cutlery if care is not taken to prevent it; salt, acids such as vinegar and lemon juice, mineral salts which are present in tap water, bleach, harsh detergents, fats and meat juices. Direct heat can also mark metal.

If you follow these simple recommendations you can keep your cutlery in the best possible condition to give many years of beauty in use. Properly treated, cutlery will last a lifetime.

Handwashing
We recommend that you hand wash your cutlery to keep it looking its best. However, it's worth noting a few dos and don'ts:

Do wash your cutlery as soon as possible after you have finished using it. The salts and acids present in food will start the staining process if they are left on the cutlery for any length of time.
Do dry your cutlery immediately to clean off any detergent traces and avoid watermarks. Dry with a soft cloth before putting away (If you leave to air-dry, watermarks can form on the metal surface). If water marks do occur, they can be polished off with a proprietary stainless steel cleaner.
Do wash your cutlery a few pieces at a time, so that you minimise scratching as the pieces move against each other in the bowl.
Do not leave your cutlery to soak, as a means of getting off food residue. There are mineral salts in tap water, which are very corrosive to metal, and the damage that can be caused by an overnight soak is considerable.
Do not use scourers or abrasive detergents on your cutlery - these will erode silver plate, and leave tiny scratches all over stainless steel, dulling the shine.

Dishwasher use
Follow your dishwasher manufacturer's advice on detergent use, and keep the salt and rinse aid compartments topped up.
Ensure than dry detergent does not come into contact with cutlery.
For safety reasons, load knives with the blades pointing down.
Mixing the spoons, knives and forks within the cutlery basket will maximise the exposure of the cutlery to the detergent solution.
Remove cutlery from the machine as quickly as possible after cycle completion or open the door after drying.
 
Silver plated cutlery

Sulphides in the atmosphere cause the surface of the silver plate to oxidise, giving it a tarnished appearance. To keep the cutlery looking its best, it needs to be cleaned regularly (perhaps two or three times a year) with a proprietary silver cleaner. It is very important to only use polishes made specifically for cleaning silver. Other metal polishes may damage the silver plate.
When cleaning your cutlery, always use a clean, dry, soft cloth. Dust particles or hard cleaning fabrics can scratch the surface of the cutlery.
Never leave the cutlery in a silver dip solution for more than 10 seconds. Also, do not put the knife blades into a silver dip solution, or polish with silver cleaner - it can damage the stainless steel.
After cleaning with silver cleaner, the cutlery should be washed thoroughly before being used.

As silver is a soft metal and marks quite easily, it is inevitable that it will pick up some scratches and marks. Over time these little scuffs and scratches will develop into the characteristic patina that is found on all silver plate, and the cutlery will lose the brilliant shine that it has when first purchased.
To reduce the scuffing and scratching that appears on your cutlery, we recommend that when not in use it is kept in a canteen. Keeping cutlery in canteens also helps to extend the time between silver cleaning as pieces are not exposed to the air.

More information about caring for your cutlery is available from the Cutlery and Allied Trades Research Association website 
Cookware
Before use, remove all labels and wash in hot soapy water, rinse and dry thoroughly with a soft cloth.
Viners range of cookware offers a choice of bases, ideal for use with all conventional cooker and hob types and designed to conduct heat quickly and evenly.
When using gas do not allow a flame to extend up the sides of the pan as this will lead to overheating and may also cause the handles to heat up.
Ensure the base matches the size of the heat source, or is larger than the heat source. Never leave a pan unattended on a high heat or allow boiling dry as extended heating without liquid may cause permanent damage to your pan.
Although to-the-brim capacities are given on our packaging, pans should not be filled to more than 2/3 capacity to avoid spillage or the risk of boiling over.
Always wash your pans thoroughly, taking care to remove all food and grease that will burn when the pan is next used. A nylon or non-abrasive plastic mesh pad will remove stains and burned on grease. Do not use harsh abrasives when cleaning, as these will scratch the surface on your pan. All Viners stainless steel cookware ranges are dishwasher safe. However, hand washing and towel drying is recommended to maintain the mirror finish, which can be dulled by the harsh and abrasive effects of the agitation and detergents. (This dulling will not affect the performance and operation of your pan).
“Condition" non-stick surfaces by applying a thin coating of cooking oil/fat before using for the first time. Wipe away any excess oil prior to use with a paper towel. The non-stick surface is durable. However, reasonable care should be taken to preserve its durability. We recommend the use of plastic/nylon, rubber or wooden kitchen utensils only with non-stick surfaces.
 
Dinnerware
Dinnerware will inevitably deteriorate over time, dependent on use and quality. Higher quality items are likely to have been twice fired and therefore are less likely to show cutlery scratch marks.
However, to minimise damage to each piece:
  • never drag pieces across each other or across surfaces
  • stack dinnerware away from sharp surfaces in the dishwasher such as sharp knives
  • handwash dinnerware pieces or wash on a low temperature wash with liquid detergent.
  • do not expose pieces to dramatic changes of temperature
  • be careful not to knock the pieces against another hard surface
    • Some fine dining pieces containing gold or silver decoration may not be suitable for the dishwasher. However, whilst it is always better to handwash your dinnerware, most products should be fine in a dishwasher. It is recommended that you wash your products at a relatively low temperature using a liquid detergent. (Look at the bottom of your piece for specific care instructions).
    Do not put any piece with gold or silver decoration into the microwave; the reaction of the metals may cause sparks and / or deterioration of the decoration.
    Most porcelain will stand heat up to 1900C for short periods of time, however, never put dinnerware directly from the fridge into the oven as the dramatic change in temperature may cause cracks.
    Some earthenware and high absorption (porous) stoneware may not be oven safe. (Look at the bottom of your piece for specific care instructions).
    Some products are sold as 'oven to table ware'; these pieces are specially made to withstand cooking temperatures and can be left in the oven for a longer period of time.
    Stoneware is generally considered to be the most durable for every day use; however, all dinnerware should be relatively durable if treated correctly.
    Bone china has long been considered the most refined of the dinnerware body types, followed by porcelain. However, these days porcelain is generally used for both formal and casual dining situations and bone china is less common.

     
     
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