Good kitchenware lasts for years when it is looked after in the way its material prefers. This guide covers the materials you will find across our range, with plain steps for everyday cleaning, occasional deep cleaning and storage. Always check the care instructions on the product page or in the box first, because a manufacturer's advice for a specific item takes priority over general guidance.
Quick reference
| Material | Dishwasher? | Everyday care | Avoid |
|---|---|---|---|
| Cast iron (bare) | No | Rinse, scrub, dry on low heat, light coat of oil | Soaking, air drying |
| Enamelled cast iron | Check label; hand wash preferred | Warm soapy water, soft sponge | Sudden temperature changes, metal scourers |
| Stainless steel | Usually yes | Warm soapy water, dry to prevent spots | Adding salt to cold water |
| Non-stick | Check label; hand wash preferred | Soft sponge, mild detergent | High heat when empty, metal utensils |
| Carbon steel | No | As for bare cast iron | Soaking, acidic dishes until well seasoned |
| Copper | No | Hand wash, dry straight away | Abrasive pads on the lining |
| Timber and bamboo | No | Quick wash, dry standing up, oil monthly | Soaking, dishwasher heat |
| Stoneware, porcelain, ceramic | Usually yes | Normal washing | Metallic rims in the microwave, thermal shock |
| Glassware | Sturdy glasses yes; fine stems by hand | Warm water, lint-free cloth | Crowded dishwasher racks |
| Knives | No | Wash, dry, put away immediately | Glass or stone chopping surfaces |
Cast iron and carbon steel
Bare cast iron and carbon steel rely on seasoning: thin layers of oil baked onto the surface that build a natural, slick finish over time. After cooking, rinse with hot water and scrub with a stiff brush or scraper. A small amount of dishwashing liquid will not harm a well-seasoned pan. Dry it completely, ideally by warming it on the cooktop for a minute or two, then wipe a few drops of neutral oil over the cooking surface. Never leave cast iron to soak or drip-dry, as that is how rust starts.
If rust spots appear, scrub them back with steel wool, wash and dry, then re-season: coat the whole pan with a very thin layer of oil, wipe off the excess and bake it upside down in the oven at around 220°C for an hour. Cooking with a little extra oil for the first few uses also helps. Carbon steel woks and pans darken unevenly as they season; that is normal and a sign they are working well.
Enamelled cast iron
Enamelled casseroles and Dutch ovens do not need seasoning. Heat them gradually on low to medium, because the cast iron holds heat so well that high flame is rarely needed and can scorch food onto the enamel. Let a hot pot cool before washing, as plunging it into cold water can crack the enamel. For stuck-on food, fill the pot with warm soapy water and leave it for 20 minutes, then use a soft sponge or nylon brush. A paste of bicarbonate of soda and water lifts light stains from pale enamel. Use timber, silicone or nylon utensils to protect the surface.
Stainless steel
Stainless steel is the most forgiving material in the kitchen, but a few habits help. Heat the pan for a minute before adding oil, and food is less likely to stick. Add salt to water only once it is boiling, since salt sitting in cold water can leave small pits in the base. Rainbow-coloured heat tint and chalky white spots are cosmetic and wipe off with a little white vinegar on a soft cloth. For burnt-on residue, simmer a shallow layer of water with a spoonful of bicarbonate of soda, then scrub gently with a non-scratch pad. Dry pans after washing to avoid water marks.
Non-stick
Non-stick coatings last longest with gentle use. Cook on low to medium heat, avoid heating an empty pan on high, and stay within the maximum temperature the manufacturer lists. Use silicone, nylon or timber utensils, and do not cut food in the pan. Many non-stick pans are labelled dishwasher-safe, yet hand washing with a soft sponge and mild detergent generally keeps the coating in better condition for longer. Skip aerosol cooking sprays, which can leave a sticky layer that is hard to remove; a little oil or butter works better. Stack non-stick pans with a cloth or pan protector between them. When a coating becomes noticeably scratched, worn or begins to flake, it is time to replace the pan.
Copper
Copper cookware is usually lined with stainless steel or tin, and the lining is what touches your food. Hand wash with warm soapy water and dry straight away. The outside will naturally darken and develop a patina; some cooks like that look, others prefer to restore the shine with a copper cleaner or a paste of lemon juice and salt, rinsed off well. Avoid abrasive pads on the interior, and do not heat a tin-lined pan empty, as tin melts at a relatively low temperature.
Timber and bamboo
Chopping boards, spoons and serving boards made from timber or bamboo should be washed by hand with warm soapy water soon after use, then dried with a tea towel and left standing on their edge so air reaches both sides. Do not soak them or put them in the dishwasher, because water and heat cause warping and cracks. Once a month, or whenever the surface looks pale and dry, rub in a food-grade mineral oil or board oil and let it absorb overnight. To freshen a board, scrub it with coarse salt and half a lemon, then rinse and dry. Light knife marks can be sanded back with fine sandpaper before oiling.
Stoneware, porcelain and ceramics
Most everyday plates, bowls and mugs can go in the dishwasher, but check each product page. Pieces with metallic rims or decoration should never go in the microwave and are often better washed by hand. Avoid moving dishes straight from the fridge to a hot oven, or from the oven onto a cold wet surface, because sudden temperature changes can crack ceramics. Grey marks left by cutlery on matte glazes usually lift with a mild cream cleanser. If the bases of your plates are unglazed, a soft liner between stacked pieces stops them scratching each other.
Glassware
Sturdy tumblers and everyday glasses are generally fine in the dishwasher if they are spaced so they cannot knock together. Fine-stemmed wine glasses are safer washed by hand in warm water and dried with a lint-free cloth, holding the bowl rather than twisting the stem. Cloudiness caused by hard water often comes off with a soak in warm water and white vinegar; cloudiness that will not shift may be etching, which is permanent. Insulated bottles and travel mugs should be washed by hand with a bottle brush, with seals removed and dried separately.
Kitchen knives
Wash knives by hand with warm soapy water, wiping from the spine towards the edge, then dry and put them away straight away. Dishwashers can dull edges and damage handles. Use timber, bamboo or plastic chopping boards; glass, marble and stone surfaces blunt blades quickly. A honing steel realigns the edge between sharpenings and takes only a few strokes before use. Sharpen with a whetstone or a quality sharpener when honing no longer brings the edge back. Store knives in a block, on a magnetic strip or with edge guards, never loose in a drawer.
Small appliances
Always switch off at the wall, unplug and let an appliance cool before cleaning. Wipe the outside with a damp cloth, and never immerse the base or cord in water. Removable baskets, bowls and blades can be washed according to the manual. Kettles and coffee machines benefit from regular descaling, especially in hard-water areas; follow the manufacturer's method, which often uses white vinegar or citric acid. Empty air fryer drip trays after each use so oil does not build up.
Have a question about caring for something you bought from us? Email homecuisvera@gmail.com. We answer every email within 1 business day (Monday to Friday, AEST).