Care & Use

Care & use of (hard anodized) aluminium cookware

Before first use 

Before first use, remove labels, wash, rinse and dry the cookware thoroughly.

Use

  1. If you use electric heat sources, do not allow the heat source to extend beyond the base of the pan.
  2. In case of a gas cooker, the flame should be held inside the diameter of the pan. This prevents overheating of the handles.

After use

  1. Always let cookware cool before placing in the water.
  2. Wash your cookware in hot, soapy water and rinse thoroughly.
  3. Always dry your cookware immediately and pay particular attention to the rims, handle rivets and other small spaces where water might collect.
  4. Dishwasher use is not recommended.

Never use

  1. Chlorine cleansers or bleach.
  2. Steel wool or sharp objects to remove stubborn bits of food, as they will scratch the surface.

Care & use of cast iron cookware

Before first use

  1. Carefully remove all paper and labels (in case needed, use aceton or vegetable oil).
  2. Before first use, it is sufficient to clean the cookware with a little detergent and some hot water. Rinse and dry well.

Use

  1. Enameled cast iron should always be heated up at low to medium temperatures. If you put cookware in enameled cast iron on high heat, the enamel might get damaged.
  2. Cast iron has the great advantage of retaining heat very well. As a result, the cookware might become very hot, so always use an oven mit when holding the cookware.
  3. Enameled cast iron can be used in the oven up to 220°C/428°F.

After use

  1. Putting cast iron cookware in the dishwasher is not recommended, since the water can cause oxidation on non-enamelled parts.
  2. Avoid the use of abrasive and aggressive detergents.
  3. The use of a soft sponge for cleaning is recommended.
  4. Always dry the cookware well after washing to avoid oxidation. For optimal protection, you can coat e.g. the rims with some kitchen oil.
  5. It is recommended to season your cast iron cookware from time to time. Seasoning creates a natural, non-stick finish and prevents rusting. You season your cookware by washing it in hot, soapy water first, rinsing it and drying it carefully. Then you coat the cookware inside and outside with some kitchen oil. Afterwards place your cookware on the top shelf of your oven at 250°C. Put some aluminium foil under it to catch any drippings.  

 

Care & use of copper cookware

Before first use

  1. Remove the protective layer on the copper parts by washing your cookware in hot soapy water.
  2. Rinse and dry immediately with a clean, soft cloth.

After use

  1. The oxidation process will be accelerated by repeated dishwasher care. Hand washing in soapy water is therefore recommended.
  2. In case of oxidation of the copper layer we advise you to use a copper polish product to retain the copper's luster.
  3. Oxidation of the copper is perfectly normal when it is exposed to heat and air. This does not affect the functionality and the hygiene of the material.

Care & use of stainless steel cookware

Before first use

  1. Remove all paper and labels (in case needed, use aceton or vegetable oil).
  2. Clean your new cookware with hot soapy water, rinse well and dry thoroughly with a soft cloth.
  3. It's also recommended, to 'season' your cookware: apply a small amount of vegetable oil to the cookware,then wipe clean with kitchen paper.'Seasoning' should be done 3 to 4 times a year.

After use

  1. Always let cookware cool before placing in the water.
  2. Wash with hot soapy water and rinse thoroughly.
  3. Alternatively you can use a dishwasher to clean your cookware.
  4. Always dry your cookware carefully (+ rims, handle, rivets,...)
  5. To maintain your cookware shiny as new, we recommend to use a BEKA cleanser from time to time.

Never use

  1. Chlorine cleansers or bleach as these could attack the stainless steel layer very hard.
  2. Steel wool or sharp objects to remove stubborn bits of food, as it will scratch the surface.
  3. Never add salt to cold water. Wait until the water is hot, to prevent pitting of the stainless steel surface.
  4. Never leave an empty pan on a heat source or allow a pan to boil dry.

Non-stick coatings on cookware

  1. When you rub the non stick layer with some oil from time to time, the non stick will last longer.
  2. Please do not overheat your pan! Always cook medium heat.
  3. In case something is burned, just leave your pan with some water for a few hours.
  4. Never use wire wool to clean your pan.
  5. Always use a wooden or plastic spoon.

Some practical advice from BEKA

  1. Never allow a pan to boil dry. If a pan does boil dry, switch off the heat and do not attempt to remove the pan until it is completely cooled.
  2. Always lift cookware from the hob. Never drag or slide it, as this can damage the surface.
  3. Avoid to use sharp instruments, such as electric mixers, sharp knives during cooking. These items may scratch the pan.
  4. Be aware that using inappropriate oil or fat at high temperature may cause tarred spots inside the pan. These are difficult to remove.
  5. Be careful when using oil when frying. We recommend to use a lid (except for deep-frying) to avoid the risk of burns caused by oil spitting.
  6. For safety reasons, cookware should never be left unattended when cooking.