Product Care

AL-P Series Cookware

Your new Hutch Advanced-Layered Performance (AL-P) cookware deserves some regular care and attention to help keep it performing at its optimum.

USING YOUR AL-P COOKWARE: ‘Non-stick’ cookware isn’t completely non-stick. It requires a thin layer of fat to prevent gripping of your food on a hot surface. We recommend seasoning your pan just before each use.  

 

FIRST TIME SEASONING

  1. Wash your AL-P cookware in warm soapy water. Rinse and dry by hand with a soft towel.
  2. Season your pan with a thin layer of oil (performance varies by oils used)—Place a few drops directly onto the surface of the pan, rub with paper towel until all excess residue is removed. Cooking sprays are not recommended as they leave a residue and have additives that are harsh on the AL-P coating.
  3. Your pan is now ready to use. Heat the pan for at least two minutes on medium heat 120°C/250°F before placing food on the pre-seasoned surface. Add a few droplets of water onto the hot pan to see if it evaporates quickly, if so your pan is ready to use. Cooking before your pan reaches optimum heat, may affect its performance.

 

    CARE TIPS FOR YOUR AL-P COOKWARE

    • Metal utensils can be used, but very gently. To keep your AL-P finish lasting longer, use only heat resistant plastic, wood or silicone utensils.
    • Never use a knife to cut food on your AL-P cookware.
    • Never let liquids boil dry. The extreme heat can cause irreparable damage to your cookware.
    • Never overheat your pan. A medium heat setting is all you need for most cooking applications, with the exception of boiling water.
    • AL-P is safe for gas, element, glass, ceramic, induction and infrared cookware.
    • Hand washing is recommended only after pan has cooled down.

     

    CLEANING TIPS

    • Allow your AL-P cookware to cool off after each use and before cleaning. This ensures the longevity of the pan.
    • We highly recommend you wash your cookware with hot soapy water and dry by hand.
    • Placing AL-P products in a dishwasher is not recommended.
    • Do not use strong abrasive cleaners, steel wool, scouring pads, oven cleaners, or bleach on the cooking surface.
    • Dark or burnt residue. High heat can produce a dark or burnt effect after cooking. Once the pan has cooled, make a paste of baking soda and water, and apply to affected areas, and leave overnight. Use a non-abrasive sponge and scrub lightly with warm water. Stain should lift off easily. Wash bottom before using.
    • Discolouration (rainbow like hue) on stainless bottom. This occurs from overheating your product. When this happens, use a specialty non-abrasive cleaner designed to restore a stainless steel base. Do not use on the cooking surface.
    • Water spots on stainless bottom. Dry your Hutch product immediately after washing. To remove water stains, dampen the surface of the product, sprinkle baking soda onto a damp sponge, rub the surface, rinse and hand dry to finish.
    • Chalky white spots on stainless bottom. This is caused by a buildup of calcium found in water. To remove the spots simply apply to the affected area: 1 part vinegar to 3 parts boiling water. Let it cool, wash and hand dry.

     

    KITCHEN SAFETY TIPS

    • Never leave an empty pan on a hot burner unattended when cooking your food
    • To protect children in your kitchen, turn pot handles inward to prevent scalding and burns.
    • Be careful when you lift a pot lid from hot food. Scalding can occur from steam.
    • If using cooking oils for frying, never walk away from the stove. If smoking occurs, turn the heat down immediately.
    • In case of oil splatters, use kitchen gloves, an apron and/or a splatter shield
    • In case of a grease fire, salt and/or baking soda will help if you do not have a fire extinguisher.
    • Keep dish towels, pot holders and oven mitts away from the stove.


    Need more advice on caring for your AL-P cookware? Feel free to contact us via email regarding any questions or concerns.

     

    Stainless Steel

    The beauty behind our stainless steel products and cookware lies in its longevity and versatility. Prized for its resistance to staining and transferring of flavours — it is the keystone to every kitchen. From stove top, to oven, to fridge and freezer, you'll appreciate the easy cleanup and high performance you get everyday from our products.

    Care and Cleaning (Stainless Steel)

    • Before your first use, wash your cookware in warm soapy water, rinse, and dry by hand.
    • Do not use strong abrasive cleaners, steel wool, scouring pads, oven cleaners, or bleach, as it will compromise the integrity of your product.
    • To keep your cookware looking its best throughout its life, wash your products in hot soapy water after each use. Wait until the pan has cooled off first. Drying by hand is recommended for a spotless shine.
    • It is okay to use metal utensils on Hutch products, but plastic, silicone or wood utensils are always recommended.
    • It is not recommended to use non-stick sprays when seasoning your pan. Instead opt for butter or oil.
    • Never use a knife to cut food on your product.

     

    Cooking Tips

    • To avoid salt damage, only add salt after your water begins to boil, or your food begins to cook.
    • Do not store food that is seasoned with salt in your cookware.
    • Allow the pan time to fully heat up before cooking foods. Medium heat is best since stainless has a superior method of creating an even cooking surface and maintaining heat.
    • Allow the pan to cool off naturally (off a burner) before cleaning.

    Safeguard

    • Pot and pan holders are recommended when handling your products, as all handles have the capability to get very hot — despite the cool-to-the-touch feature. Hutch Trivets (on average) can handle up to 220°C/428°F.
    • Use a burner smaller than the diameter of your pan to limit heat damage to the edges of your product.
    • Never leave an empty pan on a hot burner unattended when cooking your food.
    • To protect children in your kitchen, turn your pot handles inward.
    • Allow the pan to cool before cleaning.
    • Never let liquids boil dry. The extreme heat can cause irreparable damage to your cookware.
    • Never overheat your pan. A medium heat setting is all you need for most cooking applications, with the exception of boiling water.

    Common Issues

    Food sticking to the pan.

    Solution: Heat your pan to at medium heat before adding oil or butter to prevent smoking. It also lessens the chance of the pan 'gripping' food. By adding oil to your pan when it is hot, allows the steel to become static and results in a temporarily non-stick surface.

    NOTE: Consider 'seasoning' your stainless steel frying pan by covering the inside with salt, add oil and heat until it just begins to smoke at medium high. Set the pan aside to cool. Wipe the pan, crushing the salt with paper towels. Discard the salt and oil and wipe with another paper towel. Test the pan by cooking an item, such as eggs or pancake to check the stick-factor.

    Chalky white spots.

    Solution: This is caused by a buildup of calcium found in water. To remove the spots simply apply to the affected area: 1 part vinegar to 3 parts boiling water. Let it cool, wash and hand dry.

    Burnt, dried, or stuck bits of food.

    Solution: If you are left with stubborn bits of food inside your pan/pot after cleaning —  fill the affected pot or pan with water, add 1 or 2 tablespoons of baking soda and bring it to a boil. The food bits should begin to float to the surface in a matter of minutes.

    Dark or burnt bottom.

    High heat can produce a dark or burnt effect after cooking. Once the pan has cooled, make a paste of baking soda and water, and apply to affected areas, and leave overnight. Use a non-abrasive sponge and scrub lightly with warm water. Stain should lift off easily. Wash bottom before using.

    Discolouration (rainbow like hue).

    Solution: This occurs from overheating your product. When this happens, use a specialty non-abrasive cleaner designed to restore stainless steel.

    Water spots.

    Solution: Dry your Hutch product immediately after washing and rinsing. To remove water stains, dampen the surface of the product, sprinkle baking soda onto a damp sponge, rub the surface, rinse and hand dry to finish.

     

    Bamboo Items

    Bamboo is becoming the world's most popular, organically grown, sustainable product to use in the kitchen. Boasting anti-bacterial properties, bamboo is very dense and is able to resist cuts and scarring from the sharpest knives. It also resists water solubility, and prevents bacteria from harbouring on its surface.

    Please note: It is not recommended to clean your bamboo item in the dishwasher.

    Here are some instructions to care for your bamboo items:

    Cure.

    Before you use your board the first time, take a piece of paper towel and sprinkle some mineral oil and and apply to the surface. The take off the excess with a dry soft cloth. This will moisturize (treat) the wood and prevent splitting or cracking. oil moisturizes the wood. Do this weekly for a month. If you use your board often, treat again every month.

    Clean.

    To prevent food contamination, wash and dry boards after cutting raw meat. It's best to cut your veggies and fruit first, then follow with protein. Use warm, soapy water or wash in a combination of 2.27 litres/1gallon of warm water and 15mL/1tbsp bleach after each use. Dry thoroughly with a soft tea towel and let completely air dry on its side.

    Disinfect.

    If you use your board to prepare meats, Dissolve one part vinegar in five parts water, and use a sponge to scrub down the board. Rinse and dry as usual. Keep in mind that it's just good practice to reserve one board entirely for meats. You'd hate to cross-contaminate your vegetables (especially if you eat them raw).

    Stains & Odours.

    Stains from meat or veggies can settle into the grain of your bamboo board. To scrub them off, mix a paste of baking soda and water with a soft scrub sponge or brush. Rinse and dry well, store upright to dry completely. Season again when required.

     

    Knife Block

    Your Hutch knife block works hard to house and protect your utensils. It can also be a harbour for grease, dust, food particles, and filaments from your blades. To prevent these elements getting into your food, cleaning your block every few months is worth the practice to keep your family safe and healthy.  

    Clean your knife block in five easy steps:

    1. Remove all tools from your block. Store them safely out of the way.
    2. Use a long narrow brush tool or pipe cleaner to get into each of the slots to clean and remove grime and dust. You can also use canned air to blow out any particles. You can also use a vacuum tool.
    3. To clean and sanitize the entire block, mix a simple solution of water and vinegar or hydrogen peroxide (no bleach) and soak for about 30 minutes (bamboo or stainless). You can also use a multi-purpose cleaner that is safe for stainless, class and plastic. For stubborn particles, use a soft toothbrush to remove carefully without scratching.
    4. Make sure to your block thoroughly and place slot side down to allow proper drainage at first. Leave to dry for at least 48 hours or more (especially for bamboo). Putting your knives back into the wet slots can trap existing moisture, giving bacteria a chance to grow.
    5. To speed drying, use canned air, a fan, a sunny spot outdoors, or a hair dryer. Before putting any knife back into a block, always make sure it’s dry after washing. Get into the habit of wiping down your knife block at least once a month.

     

     

    Have a product care question for our experts? Feel free to contact us via email regarding any questions or concerns.

     

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