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Maintenance Instructions for Hendi Stainless Steel Cookware
A comprehensive maintenance and care guide for Hendi Profi Line, Kitchen Line, and Budget Line stainless steel pots and pans, including seasoning, cleaning, and usage tips.
Quick answers from the manual
Quick answer
- To maintain Hendi stainless steel cookware, clean it immediately after use with a brush or sponge and detergent. Avoid using steel brushes, abrasive powders, or glass wool. Before the first use, season the cookware by coating the inside with oil and boiling water in it three times. p. 1
Key actions
- Seasoning before first use p. 1
- Cleaning after use p. 1
First start
- Inspect, remove packaging, and season with oil and boiling water (repeat 3 times). p. 1
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Problems and fixes
Calcium deposits
Remove with detergent and a sponge.
p. 1
Stubborn dirt
Use half a lemon or a solution of 9 parts hot water and 1 part cleaning vinegar.
p. 1Where to find it in the PDF
- Maintenance Instructions p. 1, 2
Table of contents
Important Information
This document provides essential maintenance and care instructions for Hendi stainless steel cookware, specifically the Profi Line, Kitchen Line, and Budget Line series. Proper care is required to maintain the quality and longevity of the products. Note that discoloration, stains, or rust spots are generally not considered manufacturing defects and are not covered under warranty.
Before First Use
Follow these steps to prepare your new cookware:
- Inspect: Check the pot or pan for any damage. If damaged, do not use the product and contact your supplier immediately.
- Unpack: Remove all packaging materials and protective foil.
- Season: Smear a thin layer of oil on the inside of the pot or pan and boil water in it. Repeat this process three times. Do not allow the cookware to overheat during this process.
General Usage Instructions
- Ceramic Cookers: Ensure the bottom of the pot and the cooker surface are clean and flat. Even small impurities can scratch the ceramic surface.
- Handling: Avoid dragging or sliding the cookware across the cooker surface to prevent scratches. Always follow the cooker manufacturer's operating instructions.
Maintenance and Cleaning
- Immediate Cleaning: Clean pots and pans immediately after cooking using a brush or sponge and a commercially available detergent.
- Temperature Shock: Never place a hot pot or pan into cold water.
- Stubborn Dirt: Allow stubborn food residues to soak. For very persistent dirt, use half a lemon or a solution of 9 parts hot water and 1 part cleaning vinegar.
- Dishwasher Use: If washing in a dishwasher, calcium deposits may form on the bottom. These can usually be removed with a sponge and detergent.
- Drying: Wipe cookware dry immediately after washing to prevent streaks.
- Polishing: To maintain a lasting sheen, use commercially available stainless steel cleaning products.
Important Warnings
To prevent damage to your cookware, never use the following items for cleaning:
- Steel brushes
- Abrasive powders
- Glass wool
- Other hard or abrasive objects
Manufacturer information
HENDI Tools for Chefs
Practical help
Common problems
Calcium deposits on the bottom after dishwasher use
Clean the area with a sponge and a mild detergent.
Stubborn dirt or food residues
Soak the cookware or use a solution of 9 parts hot water and 1 part cleaning vinegar, or half a lemon.
Discoloration, stains, or rust spots
These are not considered manufacturing defects and do not qualify for warranty returns.
Before use
- Inspect the cookware for any shipping damage.
- Remove all packaging materials and protective foils.
- Smear the inside with oil.
- Boil water in the pot.
- Repeat the oil and boil process 3 times.
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Model compatibility
- Suitable for ceramic cookers, provided the bottom of the pot and the cooker surface are clean and free of irregularities.
Manual page author
Emily Carter
User documentation editor