This section provides further information on the different metals used in our products.
In order to show further details, simply click on the metal that you wish to find out more about.
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Properties
Long life; non-toxic if pure aluminium is used and cared for properly; good conductor,
thus the sides of pots also heat up; light, easy to handle material; as salt resistant as
stainless steel; only partly proof against fruit acids; do not allow to come into contact
with non-precious metals over longer periods; heat resistant to 600°C; often used as the
material for encapsulated bases in stainless steel pots, non-magnetic.
Care
Clean by hand with a mild detergent and nylon kitchen sponge; not suitable for dishwashers;
any dark oxidation that forms does not need to be removed because it provides a protective layer;
do not clean with agents containing soda.
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Stainless steel 18/0 – DIN X 6 Cr 17 (etc.), material 1.4016
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Properties
Rust-proof and long life if cared for properly; completely hygienic and non-toxic;
can be hardened well and is thus the ideal steel for table knives, tin openers, cutting
tools etc.; can be polished to a high shine; suitable for those allergic to nickel; magnetic;
heat resistant like stainless steel 18/10; not as resistant to chemicals as stainless steel 18/10.
Care
Clean in a machine or by hand with a mild detergent; it is essential to remove limescale
deposits and cleaner residues after washing; chromium steel is not as robust as stainless
steel and therefore requires greater attention; never clean with steel wool.
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Stainless steel 18/10 – DIN X 5 Cr Ni 17-20 8,5-10, material 1.4301
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Properties
Rust-proof; long life; poor heat conductor, so good insulating properties; cooking pots
with encapsulated bases are optimum energy savers; completely hygienic and non-toxic;
recyclable; not resistant against permanent contact with chlorides or acids (e.g. cooking
salt and fruit acids); able to be sterilised; versatile polishing surface; non-magnetic;
almost impossible to overheat.
Care
Easy-care; clean in a machine or by hand with a mild detergent; any extraneous rust can be
removed easily with stainless steel cleaners and limescale deposits with acidic products
(e.g. decalcifiers); best not to use steel wool or the like; avoid shock cooling after heating.
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Properties
Low nickel stainless steel (approx. 2% for AISI 202, approx. 4% for AISI 201) with a low chromium
percentage (12-14%) and with a high percentage of added manganese. Non-magnetic. Not fully
acid-proof against acidic foodstuffs. Difficult to polish, thus poorer surface quality.
Suitable for kitchenware which has no or only brief contact with foodstuffs containing salt or acids.
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Stainless steel, acid-proof – DIN X 5 Cr Ni Mo 17 12 2
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Properties
Properties see stainless steel 18/10; permanently resistant against all acids due to molybdenum alloying.
Care
See stainless steel 18/10.
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Properties
Not rust-proof; smoother surface than hot forged iron; material is not so hard or robust as this;
long life if cared for properly, magnetic.
Care
See iron, hot forged.
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Properties
Not rust-proof; characteristic structured surface with different shadings; repeated
forging greatly compresses the material and makes it very hard; long life if cared for properly.
Care
"Season" before use with cooking oil and potato peelings for approx. 1 hour; thereafter always
grease each time after cleaning by machine or by hand; store in a dry place.
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Properties
Long life if cared for properly; suitable for all types of cooking surfaces (incl. induction);
retains heat for a long time and transmits it evenly; completely hygienic providing the surface
is undamaged; relatively heavy material; almost impossible to overheat; vulnerable to impacts;
magnetic.
Care
Fill with hot water immediately after use; clean away any remaining stains with vinegar;
never clean with steel wool; use a mild detergent and nylon brushes.
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Properties
Rust-proof if cared for properly; long life; completely hygienic and non-toxic; able to be hardened and
sharpened very well, obviously the ideal steel for knives; only partly resistant to long-term contact with
acid; surface usually polished matt; magnetic; heat resistant like stainless steel.
Care
Clean in a machine or by hand with a mild detergent; it is essential to remove deposits of limescale and
cleaner residues after washing; store knives in a dry place.
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Properties
Heavy copper/zinc alloy with a golden shine; heat resistant to 400°C; non-magnetic
Care
See copper-plated steel for care instructions.
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Properties
Hot rolled sheet iron coated with mill scale; not rust-proof, coating nevertheless provides a
certain degree of corrosion protection, almost impossible to overheat, but avoid great changes in temperature.
Care
Always grease lightly after use, store in a dry place, take care not to damage the surface coating;
not suitable for dishwashers.
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Properties
Heavy, precious metal; almost impossible to overheat; acid-proof.
Care
See copper-plated steel for care instructions, preferably only use warm, mild soapy water for cleaning.
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Properties
Heavy metal which oxidises easily with oxygen; almost impossible to overheat; non-magnetic; not completely acid-proof.
Care
Never use abrasive agents; only clean with a soft cloth and special commercial cleaners, not suitable for dishwashers!
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Properties
Precious metal; almost impossible to overheat; not completely acid-proof; do not expose to sunlight over long periods.
Care
See copper-plated steel for care instructions; always clean immediately each time after use.
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Rust-proof steels are resistant to external chemical interactions only as long as the surface is
metallically sheer. Only then does the rust-proof steel remain inert, thus does not interact with
other chemical substances (such as oxygen which causes rust). The steel should therefore be cleaned
with normal cleaning agents so that the surface does not become damaged.
1. Extraneous rust
The inert protective coating of rust-proof steel can be destroyed by particles of non-precious metals
if these adhere to the surface of the rust-proof kitchenware. The chemically highly active particles
can start a rusting process throughout the steel. Therefore ensure that particles of steel or iron
(in particular steel sponges) do not come into contact with rust-proof steel.
2. Resistance to acids
If rust-proof steel comes into contact with inorganic acids in cold or hot state, the surface of
quality 18/10 can be attacked. That is why an alloy with an additive of molybdenum should always
be selected in such cases. Please always tell us the purpose for which the article is to be used
if any doubts exist.
3. Saline solutions
Salt is a highly active chemical substance. That is why salting vessels in abattoirs are always made
of a rust-proof material with a molybdenum additive. If your rust-proof kitchenware is to be used for
saline solutions, please also always tell us of the purpose of use. Otherwise the manufacturer cannot
be held responsible for the service life of the kitchenware. It does not always have to be an
unsaturated sodium chloride solution. The rust-proof material is endangered even if just a handful
of salt is added to a liquid kept in a rust-proof kitchen vessel, whereby the salt grains sink to the
bottom and adhere there without dissolving. At higher temperatures, the attack on the rust-proof material
is even more intensive. If kitchenware is not cleaned thoroughly after use, salt residues on the base
(not on the sides) will leave behind black stains.
