Cookware Product Care

Do not use excessive heat – use on a low-medium heat for best results.

Campden Cookware is oven safe to 250 degrees (480°F).

If you do need to use a high heat, lower the setting once the desired heat has been reached. Avoid using the highest heat settings or ‘Boost’ function (induction), which should be reserved for the rapid heating of large quantities of boiling water only.

Avoid using cooking sprays. These burn at lower temperatures and can harm the non-stick coating, resulting in an invisible build-up that impairs the non-stick coating causing food to stick to the surface.

Use only wooden, plastic or silicone utensils with your ILAG® Professional S non-stick coating.  

Evidence of overheating or use of improper utensils is instantly recognisable and will invalidate your guarantee. 

We recommend handwashing your non-stick Campden Cookware
Rinse your cookware to remove all traces of food as soon as possible after use. Wash in warm soapy water with a microfibre cloth or non-abrasive brush*. Try to avoid soaking your cookware and to maintain the quality of the ILAG® Professional S non-stick coating, always dry the interior with a paper towel or microfibre cloth ensuring the surface is free of microscopic oils. 

*Always avoid scouring with pads or abrasive cleaners as this will scratch the surface.

When storing, never stack inside your Campden non-stick cookware without something in-between to avoid scratching the surface, such as a felt pan protector or tea towel. 

Copyright Robert Welch

Do not use excessive heat – use on a low-medium heat for best results.

Campden Cookware is oven safe to 250 degrees (480°F).

If you do need to use a high heat, lower the setting once the desired heat has been reached. Avoid using the highest heat settings or ‘Boost’ function (induction), which should be reserved for the rapid heating of large quantities of boiling water only.

Evidence of overheating or use of improper utensils is instantly recognisable and will invalidate your guarantee. 

You can use any utensils with your Campden Cookware, metal, wood, plastic, or silicone.

We recommend washing your all-stainless steel Campden cookware in the dishwasher:

• Wash on a short hot cycle 65°-75°C (150°-167°F)

• Use quality branded all in one dishwasher tablets*

• Keep Rinse Aid topped up and Salt (for hard water areas).

• Avoid washing with non-stainless steel metals (this can cause rust staining).

• Ensure the dishwasher filters are cleaned and use a proprietary dishwasher cleaner regularly.

*For UK customers we recommend Fairy Platinum Plus and for US customers Cascade Platinum Plus.

When washing your Campden cookware by hand:

Rinse your cookware to remove all traces of food as soon as possible after use. Wash in warm soapy water with a microfibre cloth or non-abrasive brush**. 

**Always avoid scouring with pads or abrasive cleaners as this will scratch the surface. 

Copyright Robert Welch

Water Marks

Caused by water droplets (often non softened water) when left to dry on your cookware’s surface. Using a hot wash cycle for all stainless steel cookware (that is not non-stick) as recommended above will remedy this or they can easily be removed with some white vinegar and a microfibre cloth. 

 

Failing Non-Stick

Caused by overheating of the cookware, instantly recognisable when the surface is discoloured and in severe cases detaches from the surface of the pan. The damage to the cookware is unfortunately, not reversible and is not covered by our Guarantee. Please contact the Customer Care Team at help@robertwelch.com.

 

Rainbow Marks

Mostly caused by overheating but can also be a result of detergents not being washed off correctly, contact with hot fat, contact with vinegar, wine and even foods that are high in acidity. Can sometimes be remedied using the dishwasher instructions above, or easily removed with a proprietary stainless steel cleaning cream (we recommend Bar Keepers Friend). In any case you do not see an improvement, please contact the Customer Care Team at help@robertwelch.com.

 

Tide Marks

Caused by pouring out the hot water from your saucepan and then leaving it at room temperature to cool, during this period exposed to the colder air this type of mark can occur. Better practice is to remove the cooked food from the hot water and leave the water to cool naturally in the saucepan, you will not get a tide line that way. They can easily be removed with some white vinegar and a microfibre cloth or removed with a proprietary stainless steel cleaning cream (we recommend Bar Keepers Friend). In any case you do not see an improvement, please contact the Customer Care Team at help@robertwelch.com.

 

Pitting

Caused by salting water before it is boiling, or from natural salts and acids present in food when left in contact with the saucepan for an extended period. The damage to the stainless steel is, unfortunately, not reversible. Please contact the Customer Care Team at help@robertwelch.com.

 

Rust

Stainless steel does not rust, but it can receive rust marks from other metallic items in your sink or dishwasher, for example: cast-iron, silver, silver-plate, steel wool or non-stainless steel implements. Thankfully, this is only aesthetic and is easily removed with a proprietary stainless steel cleaning cream (we recommend Bar Keepers Friend). In any case you do not see any improvement please contact the Customer Care Team at help@robertwelch.com.