aluminium
Aluminium is particularly suited to baking as it transfers heat quickly and efficiently. Many kitchen tools are also made of this lightwieght metal. Always chooose pans made of a heavy gauge. Lightweight pans tend to distort. Suitable for most cooking surfaces (but not microwaves or induction cooking).

When exposed to either calcium & magnsium deposits present in tap water or harsh detergents (as used in dishwashers). Discolouration, which is not harmful to health, may occur.

Prevent discolouration by soaking aluminium utensils or pans in water for no longer than 30 minutes. After cooking eggs, milk or potatoes, soak in cold water. After cooking other foods, soak in hot water. Scouring may also be helpful.

Stains can be removed by cooking in the pan with acidic foods such as vinegar, tomatoes, rhubarb or apples; or by adding 2 teaspoons of cream of tartar to cold water (2 tablespoons per litre) and bringing to the boil.

Avoid subjecting aluminium pans to sudden cahnges of temperature - allowing them to heat up slowly and to coll down before plunging them inot cold water. Don't leave or satore food after cooking in aluminium pans as food acids will corrode the surface of the pan.

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cast iron & enamelled cast iron

cast iron
Heavy cast iron frypans or casseroles are perfect for slow cooking as they conduct heat evenly all round and the metal retains heat for a considerable time after it is removed from the stove. Cast iron frypans and grills can be pre-heated to high temperatures without damage and are excellent for browning, crisping or sauteeing. Perfect for steak or fish.

Before use, season pan by coating interior with vegetable oil (not corn or safflower - they tend to be sticky) and heating gently until smoking. Immediatley remove the pan from the heat and allow to cool slowly. Pour out any excess oil and wipe over with kitchen paper. Repeat the process a second time.

After use cast iron can be washed with a mild detergent, if necessary. Otherwise simply wipe over with kitchen paper. Avoid harsh detergents and don not put in dishwasher. Dry pan thoroughly, preferably in a low oven. If stored for any length of time, wipe over with oil to prevent rust.

If the non-stick patina which has built up with use wears away - re-season as above.

Cast iron tends to be brittle and, if dropped can break. Avoid sudden changes in temperature heat up slowly and allow to cool down before plunging into water. Suitable for all types of stovetops, including induction, when base is ground flat.

enamelled cast iron

Enamel surface of these pans combine all the benefits of cast iron with an impervious surface which is easy to clean. They do not need seasoning. It is safe to leave foods in the pot once cooked as they are non-reactive. The interior of enamelled cast iron will naturally darken, especially if wine is used in cooking. This is harmless. Always heat pans slowly and avoiud excessive temperatures, do not heat an empty pan as in either case the enamel may craze and then chip. Chipped pans cannot be re-enamelled.

If knocked or dropped the enamel can chip. Do not use if the interior is chipped.

Wash pans with soap and a soft pad - do not use abrasives as the surface can be damaged. Pans can be soaked for 1/2 hour to remove any residue.

Always use silicon or wooden utensils to avoid scratching the interior. Berry fruits can damage the enamel and should be avoided.

Pans with ground and flat cast bases are suitable for all stovetop including induction. Not suitable for microwaves.

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china, porcelain

Oven, dishwasher and microwave safe, porcelain's durability belies its delicate look. Originally for China, porcelains glass like translucency is achieved from firing white clay at high temperatures. It has been adapted to many uses in cooking from ovenware to dinner service. It is non-absorbent (therefore will not be tainted by acidic or other foods) stain resistant and heat proof. Ideal for cooking, freezing and (provided no metallic decoration) microwavable. Dishwasher proof as well - it is truly an allrounder in the kitchen

After use soak in hot soapy water and scurb with a scourer to if required. Avoid subjecting porcelain to sudden changes in temperature eg from freezer to oven or oven to cold surface.

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copper

Copper's heat conductivity is superior to most other metals used in cookware. Fast to heat up and to cool down, it gives a cook almost total temperature control. As with all good cookware heavier gauge pans are essential. With a little care they will last the lifetime of not only the cook - but the next generation as well! Suitable for all types of stovetops except induction & microwave.

Copper can be affected when in contact with acidic foods and, for this reason are usually lined with tin. The exception being zabaglione pans, jam/preserving pans and copper egg bowls, which are unlined.

tin-lined copper:As copper is an excellent conductor of heat, high cooking temperatures are unnecessary, even for frying. Never put an empty pan over the heat, as it can damage the tin lining, which melts at much lower temperatures than copper. If during use you notice bubbles forming on the tin lining, this indicates that the heat is far too high. Remove the pan immediatley and allow to cool slowly before returning it to a reduced. Use of silicon or wooden implements is recommended to prevent scratching of the tin. Always make sure the handles are dried thoroughly and if made of bronze or cast iron a light coating of oil will dispel any rust.

Wash a copper pan when still farily warm, in hot water. Do not scour with harsh abrasives. Use soap or detergent and a natural bristle brush (available at The Bay Tree). Do not leave a tin-linned copper pan to soak.

The bright gleam of copper can be retained by polishing with a liquid metal or copper polish - or the old fashioned way is to rub over with half a lemon dipped in salt, then rinsed with warm water and dried with soft cloth. This last method will give your copper a beautiful soft warm glow, although not quite as bright as the sheen obtained with a metal polish.

copper re-tinning: With use, the tin will normally darken - this is the nature of the metal and not harmful. If cared for correctly, tin linings will last for years. When, however, one sees that the lining is worn it can easily be relined. Please contact us at The Bay Tree to arrange this.

unlined copper: These should only be used for the purpose for which they are intended - sugar boiling, beating egg whites, and must never be used for general cooking, due to the toxic effects of copper when exposed to acidic foods. They are not affected by egg whites, or in the case of preserving and zabaglione pans, the high temperatrues associated required prevent any adverse reaction between the copper and the food. Unlined copper should be prepared immediately prior to use, by rubbing the interior with a mixture of salt & vinegar or lemon. Only the exterior should be cleaned with commercial copper or metal cleaners.

In the case of egg white bowls, ensure the bowl is perfectly grease free and dry before use. Do this by rubbing over with half a lemon dipped in salt, wash in hot water and dry with a clean cloth.

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care of your cutlery

Don't leave cutlery unwashed.
Don't leave cutlery wet.
Don't leave cutlery to soak.
Don't leave cutlery to dry by itself - either when washing by hand or dishwasher.
Do remove cutlery from the dishwasher as soon as the dishwasher programme is complete.
Don't use steel wool - this may spoil the cutlery. Use a stainless steel polish (chrome polish) on marks and buff up the cutlery.
Don't wash chromium steel and 18/8 chromium nickel steel in the same compartment of the dishwasher. They rub up against one another and this can lead to rust spots on the blades and scratches on the cutlery.
Cutlery with plastic handles may be washed in a dishwasher but the plastic may become dull after a while, due to the high temperature inside the machine.
Don't wash cutlery with wooden handles in a dishwasher, as this will cause the wood to swell.

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earthenware & pottery

Glazed eathenware (fired clay) is excellent for long slow cooking in the oven as it absorbs heat slowly but retains it well.

Eathenware should be seasoned before its first use. Do this by by filling with potato peelings and salt water. Put in the oven and slowly bring to a simmer. Remove from the oven and allow to cool. After a number of uses, the natural oil in foods will seal the surface making it less porous.

After use, allow the pot to cool naturally then hand wash. Dry throughly and store in well ventillated cupboard. Not suitable for microwave, oven or dishwasher unless otherwise indicated. Do not place directly on stove top or subject to sudden changes in temperature.

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glassware & crystal

Glasses should be stored upright free of dust and strong odours. Many of our glasses are dishwasher safe. However, crystal and hand blown glass should be hand washed in very hot water, rinsed with cold and polished with linen tea towels reserved for this purpose. Similarly glass with gold or silver edging should be handwashed.

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knife sharpening

Most people prefer stainless steel knives as they hold their edge well, are strong and well balanced. Chef's traditionally have prefered knives forged from carbon steel as they have greater flexibility and can be shrapened to a fine edge very quickly. Their main drawback is that they can rust, if not dried immediately after use. They should also be oiled lightly before storage. The blade can be polished with a mild abrasive cleaner.

A professionally sharpened knife is the basis of enjoyable and efficient cooking. To retain the edge on knives always cut on a wooden board or polyboard. Stone, metal or other hard surfaces will quickly blunt the blade. Sharpen knives frequently with a diamond steel or the old fashioned way - with a wet stone (see below). Wash knives by hand and dry thorougly before storing in either a knife block or on a magnetic rack.

All knives eventually need to be re honed. Bring or send your knives into The Bay Tree and we will have them sharpened by a professional knife sharpener.

how to use a sharpening stone

To get the best from your knives it is essential to sharpen them regularly. To sharpen a knife, place a damp cloth on an even surface to create traction and centre the sharpening stone on it, coarse side up. Place a paste made of half water & half abrasive cleaner - such as Ajax - down the length of the stone to prevent abraded grindings from clogging the pores of the stone,

Grasp the handle of the knife as you hold the blade heel at a 15- 20 degree angle to the stone. Place the fingers of your free hand across the side of the blade and exert enough pressure to keep the blade in constant contact with the stone.

Smoothly draw the blade diagonally across the stone from the heal to tip in ¼ arc movement. Do this ten times to one side, then transfer the knife to the other hand and draw it across the stone ten times to sharpen the other side of the blade.

After sharpening the blade against the stone's coarse grit, flip the stone over, oil it and repeat the procedure.

Stroke the newly honed blade against a sharpening steel 2-3 times on each side, wipe with a clean dry towel, and store.

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linen

Linen that is well looked after will last for years. Our Le Jacquard Frrancais range is treated to control shrinkage. However, a slight shrinkage of about 4% is normal after the first wash.

colored fabrics
Always soak in cold water without washing powder before the first use. Soaking in clean water removes the finish on the fabric and prevents stains from adhering to the fabric.
Colored fabrics should normally be washed at 60°C with a standard washing powder.
For stubborn stains, apply a stain remover before washing, or simply rub the stain with soap before a second machine wash at 85°C.
Most grease stains disappear with a hotter wash.
Do not tumble-dry.
Spin and hang out to dry. This will ensure your linen lasts longer and does not lose its shape.
For the first wash, separate colored items.
NOTE These instructions do not apply to stainproofed tablecloths.

white tablecloths
A good rule is to treat a stain as quickly as possible to prevent it from hardening as it dries. A little water and soap are usually enough. Always read the washing symbols on the label. White tablecloths can be washed at 90°C, but a 60°C wash is usually sufficient. If necessary, use a special stain remover before washing.
For stubborn stains on white cloths, bleach can be added to the washing water. Use the specified quantity.

Spin and hang out to dry. Do not tumble-dry. This will ensure your linen lasts longer and does not lose its shape. Iron with a hot iron while slightly damp.

note: these instructions do not apply to stain-resistant tablecloths.

stain-resistant tablecloths
Follow the instructions carefully:
Treat stains as soon as possible by dabbing with a sponge or kitchen paper.
Machine wash at 40°C.
Never use bleach, solvent or stain remover.
For stubborn stains, apply soap to the stain before washing the cloth again, raise the temperature and machine wash at 60°C.
We do not recommend tumble-drying although it does not affect the stainproofing treatment.
When the tablecloth is dry, it must be ironed with a hot iron because the stainproofing is renewed by heat; otherwise it loses its effect.

Never tumble-dry waffleweave items.
Hang out to dry.
Hot iron.

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non-stick cookware

Demeyere non-stick frypans with duraglide surface allows frying without sticking on all heat sources, including induction. This very hard surface allows the use of stainless steel utensils and if required can be scoured with non abrasive materials. Dishwasher safe.

Kaiser non-stck bakeware are durable and provided they are treated porperly will give many years of service.

Avoid overheating a non-stick surface. Wash while still warm and dry thoroughly. Use silicon or wooden tools. (Demeyere is fine with the use of metal utensils).

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Australian made Oates® ovenmits, gloves & pot holders are manufactured from heavy grade woven cloth, providing maximum insulation against heat. To clean, simply wash in mild soap powder which will result in product becoming thicker and softer.

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stainless steel

Made in Belgium of fine quality 18/10 stainless steel. The silvinox finish will ensure that these saucepans maintain their lustrous silver-white surface even after vigorous use. The professional handles are in thick stainless steel, which are oven proof and stay hand-cool on electric stovetops. The seven layer base ensures the Apollo range of saucepans are suitable for all stove tops. Includes lid. Dishwasher safe. Demeyere stainless steel cleaner will assist in retaining a highly polished finish.

steel

Plain steel is especially good for frypans and specialty pans such as omelette pans & paella pans, because of their heavy construction ensuring heat retention and because they become, with use, virtually non-stick. Steel pans usually come with a special rust proof coating wich should be removed by by gently heating the pan until the grease coating is softened, then wash in hot water and detergent. Dry the pan thoroughly - preferably in a low oven and then re-season by heating some oil in it to smoking point. Run the oil around the surface of the pan and leave to cool. Pour off anyu excess, wipe pan with kitchen paper and sstore in a dry place.

Prior to using it for the first time, to prevent sticking, sprinkle the interior with a little salt, then rub with kitchen paper which has been dipped in oil. Remove excess salt before heating the pan.

After use, simply wipe the pan with kitchen paper. Always ensure pan is thoroughly dry, preferably in a low oven, before storing in a dry, well ventilated cupboard.

It will eventually blacken and build up a patina which is virtually non-stick. If necessary to wash the pan it will need to be re-seasoned.

Steel pans are suitable for induction cooking but not microwaves.

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silicon

Professional pastry chefs throughout the world have used these products to bake for many years now. The cake moulds can be used in temperatures over 500°F OR in freezing temperatures.

Reusable, they have a life of up to two to three thousand uses. Of course, the life depends on maintenance and care.

Each product has different, specific care instructions (included) but all of our products follow some simple rules:
-Use warm water and a soft sponge to wipe off any mess.
-Use a mild soap.
-Never cut on any of the products.

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tinware and tin plate

Ideal for baking because of its rapid heat diffusion, tinware will give long service if given proper care.

After use, wash immediately in warm soapy water. Dry thoroughly, preferably in a low oven and store in a dry well ventilated cupboard. Never store foods in tinware.

Use silicon or wooden utensils to avoid scratching (which can lead to rusting). If rusts spots appear, wipe a thin layer of oil over all surfacse with kitchen paper.

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