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Care and handling of stainless steel flatware

While stainless steel is highly resistant to stain & corrosion even the finest alloys will suffer if corrosive food chemicals are not removed by proper soaking washing, rinsing and dry procedures.
1. Remove all food remnants immediately after use.
2. Presoak in a plastic or stainless steel pan using non-abrasive pre-soak compound not longer than 15 minutes.
3. Wash vertically in hot water with a non abrasive, non-corrosive cleaning agent.
4. Rinse in water of at least 180 degrees. A wetting agent or water softener may be required if using water of high mineral content.

Warning-Low Temp Dishwashing
If you are using a low temp or chlorine bath type dishwashing system, take great care in following the manufacturers instructions. An over concentration of sodium hypochlorite (bleach) the active sanitizing agent of these systems will attack most metal flatware. Improper use of faulty equipment functioning will cause staining or corrosion of the finest stainless steel.