Care Guide

Handling

Do not mix plates with metal utensils and cutlery during handling or storage; metallic items often mark or damage the glaze surface on ceramic plates.

Avoid the use of any abrasive materials. Handle and store cutlery separately.

Where possible use rubber / plastic mats on stainless steel surfaces.

Avoid storing plates on top of one another, as this may scratch the surface; where possible store with dividers or napkins between.

Never slide plates out from a stack – but lift instead.

Do not scrape with metal utensils when removing leftover food; we recommend using a rubber or plastic scraper instead. Efficient pre-scraping will improve the overall use.

Use of Racking

Ensure racking is suitable – any metal racking must be coated with rubber or plastic, and be in good order, with damaged racks being replaced immediately. Good quality plastic racking is recommended.

Do not mix sizes / heights of items in the same basket.

Ensure items do not rattle / touch in baskets.

Ensure cutlery is washed separately in designated cutlery baskets to prevent the possibility of metal marking during movement in the cleaning process.

Staining and Tanning.

The most difficult stains to remove from tableware are tea, coffee tanning, acidic and burnt-on sauces. To avoid this happening, try to wash off these foodstuffs as quickly as possible.

If staining (particularly on cups) becomes an issue, use only a good quality de-tanning solution. Do not use abrasive materials.

Deposits may also occur in areas of "hard" water, most stains can be removed with a solution of vinegar and water.

If platinum shows signs of tarnish, careful use of a silver "mitt" is recommended.

Thermal Shock

To reduce the possibility of thermal shock, do not take china from a very cold area and place it on a hot surface; for example, moving china out of a freezer and placing it directly into an oven risks significant damage through thermal shock.

China must not be used for cooking, or over a naked flame.

Microwaves

Do not place china with a metallic finish, such as a bowl with gold edging, into a microwave.

Washing

Always wash as soon as possible after use; where possible avoid leaving food on china for any significant length of time.

It is always advisable to hand wash china with gold or platinum in the decoration, or around the edges. Avoid the use of metal scourers or abrasive detergents/ powders, as these are detrimental to both decoration and glaze.

There are many automatic dishwashing detergents available today to suit different operating conditions. It is important to select the correct one, as some detergents can cause corrosion and permanent damage to the tableware decoration. The concentration of the detergent is vitally important and should be carefully dispensed and controlled, as an excessive concentration of alkaline detergent can cause permanent damage to decorations, and in particular, those featuring gold or platinum.

For Washing in a Dishwashing Machine:

• Stack carefully so that individual items are not touching
• Ensure cutlery is washed separately in designated cutlery baskets to prevent the possibility of metal marking during washing
• Do not overload the dishwashing machine and
• Ensure that the water temperature is correct and the machine is regularly serviced and in good order.

Recommended dishwasher temperature for china is up to 65⁰ C. A wash temperature of 60⁰ C is recognised as the most effective for removal of food soiling, with little risk of damage to either glaze or decoration.

Using higher temperatures or overdosing on detergent will cause deterioration to the glazed finish or damage any decoration on the product. Most dishwashers have a short wash or china / crystal cycle that should be sufficient for most cleaning of china.

Rinse immediately to avoid leaving deposits on the china. Regular servicing of all dishwashing machines is a must in every kitchen.