Use and Care Tips
Use and Care Tips
For the Dutch version, please visit https://sola.nl/gebruiks-onderhoudstips/
1. General Guidelines for Use
• Never heat an empty pot or pan for an extended period. This may cause overheating or deformation.
• Never cool a hot pot or pan directly under cold water, as this causes thermal shock.
• Only use kitchen utensils that are suitable for the surface of your cookware (do not use metal on non-stick coatings or enamel).
• Always choose a cooking zone that matches the diameter of the base of the pot or pan.
• Always check that the base of the cookware is clean and level before placing it on the hob. Food residue or unevenness beneath the base may cause scratches, especially on induction hobs.
2. Pans with a Non-Stick Coating
Cookware range
• Fair Cooking
• Ceramica
• Ceramic Deluxe
• Stonehenge
Use
• Heat gradually and never heat an empty pan on a high setting.
• Only use wooden, silicone or plastic kitchen utensils. Metal spatulas or sharp objects may damage the coating.
• Do not heat oil in an empty pan for an extended period, as this may damage the coating.
• Do not hold a hot pan under a cold tap, as this may cause thermal damage.
Cleaning
• Allow the pan to cool completely before cleaning.
• Use a soft sponge and mild washing-up liquid. Scouring pads and aggressive cleaning agents may damage the coating.
• Hand washing is recommended to extend the life of the coating.
Please note:
Wear and scratches on the non-stick coating are normal with use, particularly with intensive or daily use. They are not covered by the manufacturer’s warranty.
3. Enamelled Cast-Iron Cookware (e.g. Casseroles)
Cookware range
• Classic cast-iron casserole
• Modern cast-iron casserole
• Mini cast-iron casserole
Use
• Heat gradually and never heat empty cookware on a high setting.
• Do not use metal spoons or mixers in the cookware, as they may damage the enamelled interior.
• Avoid impacts and do not drop the cookware; enamel is a hard but delicate surface.
• Always check that the base is clean before placing the cookware on the hob.
Cleaning
• Allow the cookware to cool completely before cleaning.
• Preferably clean it using warm water and a soft sponge.
• Soak stubborn residue with washing-up liquid.
• Do not use steel wool or abrasive cleaning agents, as these may cause scratches or dull patches.
• Our enamelled casseroles are dishwasher-safe. Please note: frequent dishwasher cleaning may affect the shine. Hand washing is recommended to preserve the appearance over time.
• After use, lightly rub the rim of the cookware with vegetable oil to prevent rust from forming.
Please note:
Minor scratches or dull patches may develop on the enamel through use and are not covered by the warranty. Under normal use, they do not affect the performance of the cookware.
4. Stainless-Steel Cookware
Cookware range
• Green Cooking +
• Diamond, Juvia, Noma, Pearl Ruby & Zuma
• Blizz, Furore, Mirage & Profiline Deluxe
Use
• Heat gradually and never heat empty cookware on a high setting.
• Add oil or butter only after gradually warming the cookware.
• Avoid using metal kitchen utensils on polished surfaces.
• Do not add salt to cold water, as this may cause pitting corrosion.
• Always check that the base is clean before use.
Cleaning
• Clean the cookware with a soft sponge, warm water and mild washing-up liquid.
• Do not use steel wool or abrasive cleaning agents.
• Rainbow-like discolouration caused by heating is normal.
• Dry the cookware immediately after washing with a soft cloth to prevent water spots.
5. Cutlery
Use
• Avoid prolonged contact with acidic foods or salt residue.
• Do not leave cutlery in water or a damp dishwasher for an extended period.
Cleaning
• Rinse cutlery immediately after use or clean it with mild washing-up liquid.
• Dry cutlery immediately after washing to prevent staining or corrosion.
• Do not use scouring pads or abrasive cleaning agents.
Please note:
Minor scratches on cutlery are normal with use.
Knives are often made from hard knife steel. This type of steel is more susceptible to corrosion caused by water or food residue. Therefore, clean knives immediately after use and dry them thoroughly. Do not leave knives in the dishwasher or in water, as this may cause rust to form.
6. Common Mistakes (to Avoid)
• Using metal kitchen utensils on non-stick coatings or enamel.
• Dropping pots, pans or cutlery, or subjecting them to hard impacts.
• Cleaning with scouring pads, steel wool or corrosive agents.
• Placing cookware with food residue on the hob (risk of scratching).
• Leaving products in water or in the dishwasher for an extended period.
• Using cookware on an unsuitable heat source.
• Use in a professional kitchen without express authorisation.
7. Relationship with the Warranty
Proper use and care are conditions of the manufacturer’s warranty. The following situations are generally excluded from the warranty:
• Scratches on non-stick coatings, enamel, polished surfaces or cutlery.
• Wear to coatings or loss of shine due to intensive use or frequent dishwasher cleaning.
• Chipping of enamel caused by impacts or thermal shock.
• Deformation of cookware caused by overheating or sudden cooling.
• Rust or discolouration caused by moisture, food residue or insufficient drying.
• Corrosion on knives caused by dishwasher cleaning or contact with acidic ingredients.
Assessment of Warranty Claims
Sola reserves the right to physically inspect the product and assess the cause of the defect before approving a warranty claim. This assessment will determine whether the defect is covered by the terms of the manufacturer’s warranty or was caused by use, care or wear and tear.
Not sure whether your complaint is covered by the warranty? Please contact our customer service team. We carefully review every report and work with you to find an appropriate solution.