Kitchen

If salt is added without stirring or in cold water, e.g. when making pasta, bouillon, etc., and the grains of salt lie undissolved on the bottom, a chloride contact forms.rnThis means a chemical reaction which can attack the chrome-nickel steel - this is also known as pitting or salt corrosion. So only add salt to boiling water and always stir to dissolve completely.

Extreme temperatures, high humidity and aggressive cleaning agents should be avoided. After use, the blade should only be cleaned under running water and the handle with a damp cloth. However, the wooden handle will become dull and brittle over time. To prevent moisture from penetrating and to refresh the natural grain and color, the handle can occasionally be treated with cooking oil (e.g. rapeseed oil). Cold-pressed oil is particularly recommended as it does not clog the fine pores and can penetrate the wood better.

Cast iron cookware should be heated slowly at low or medium temperatures. Oils and fats should be in the cookware from the start of the heating process, as cast iron products are not suitable for dry cooking.

The sheet steel is completely uncoated, i.e. without a protective coating or non-stick coating. Similar to a steel frying pan, the blue plate is susceptible to rust and should therefore always be thoroughly dried and oiled after use to ensure a long service life.