careanduse of cookware
Longlife Aluminium Bakeware.
Remove any labels from the product and wash in warm soapy water before use. The use of cooking oil is recommended to prevent food from sticking to the pan. Acidic foodstuffs may mark the product if it is left in the pan for any length of time. Never plunge a hot pan into cold water as extremes in temperature acan cause distortion. We recommend the use of heat resistant material to remove the product from the heat source. Always store in a cool dry place.
Cleaning - always clean after use.
We recommend nylon scourers for all surfaces except non-stick and coloured.
- Do not use coppers scourers or soda for cleaning.
- Soak with water and washing-up liquid or mild detergent to soften up area before using steel wool.
- Always rinse utensils thoroughly in clean water after washing.
- Anodised Aluminium - hand wash in mild washing-up liquid only.
- Always dry products before storing. This also applies to Stainless Steel items.
In some areas of the country, water will leave deposit materials on the aluminium. These appear as dark staining and are completely harmless. An easy way to remove these completely is to boil rhubarb or other acid fruits in the container.
Things to avoid
- Do not store metal cutlery etc., in Aluminium pans as they will damage the surface.
- Do not store wet items in Aluminium containers.
- Avoid using metal utensils for stirring, turning or lifting in or from Aluminium containers.
- Never use soda for cleaning aluminium.
- Never allow plastic components direct contact with the heat source.
- Always completely dry aluminium containers before storing.
- Do not store Black Iron products in damp areas or they may go rusty.
- Anodised aluminium is unsuitable for use in dishwashers.
Kettle Hints
- Never fill from a hot water supply.
- Where copper or lead pipes are in use, allow the water to run before filling.
- Always empty the kettle after use. This will prevent rusting or corroding.
- To make tea, it is important that the water has not been boiled for an excessive length of time (10 minutes plus) as this will taint the tea.
- In some areas the water leaves a dark stain inside the kettle, this is harmless and will not taste or affect the kettle's performance.
- In areas where Lime is a problem, one may have a build up of lime scale (furring up) inside the kettle. This lime scale may be cleaned out occasionally by using a Lime scale deferring agent obtained from a good hardware store, or by making a weak solution of washing soda and allowing the kettle to soak. Care must be taken not to have the solution too strong, or be left too long or the solution will attack the Aluminium.
- Where Lime scale is very difficult, one or two marbles left inside the kettle will prevent an excessive build up of lime scale. However the kettle will still need cleaning and treating from time to time.
Black Iron
These pans are protected by a clear lacquer which must be removed before use.
Season by cooking with cooking fat or oil to attain a Patina on the surface. This patina will always look used, hence the blackened appearance. The Patina is naturally formed, virtually non-stick and built up with regular use. The Patina is formed from the carbonisation of food bonded by high temperature and oil on the surface. Due to the high temperatures in cooking the Patina is absolutely safe and free from any health risk. Black Iron may go rusty in this case scour the product to remove the rust and re-season. Always dry immediately after washing and coat with oil.
Wash in hot water using normal washing up liquid and dry immediately, these products are unsuitable for dishwashers.
After use simply wipe with paper kitchen towel and store for future use.
If the pan is not dried completely rust will form this can be removed with a scouring pad. The pan will then require re seasoning.
Do not use a dry pan.
If the above suggestions are followed, you will get even longer service from your LONGLIFE COOKWARE
