Your vintage purchases are investments.  Follow our product care tips below and feel the love!


Bakelite:  Clean with dish soap and warm water.  Never soak.  Dry immediately.

Copper:  Copper cookware is not only beautiful but will last for generations if cared for properly.  Just a little extra TLC is all it takes...and once you're in the habit it won't seem like work at all.

  • Cookware that is meant for use should have an even, silver-colored tin lining ranging from a mirror finish to dull grey; if copper is showing through the tin, it needs to be relined. 
  • Tin is safe to cook in but scratches easily -- for this reason, only use wooden utensils when cooking.
  • Copper is a better conductor of energy than stainless so less heat is needed. 
  • Never heat empty copper cookware on the stove or in the oven, as tin begins to melt at 450F/230C.
  • Wash and dry all copper cookware by hand; never place in a dishwasher.
  • To revive tarnished pieces we use Barkeepers Friend: Apply product liberally to wet cookware and gently wash with a wet towel -- never scrub vigorously as both the copper and tin will scratch (alternatively use Wright’s Copper Creme).
  • The copper surface and tin lining will naturally develop a burnished patina over time; and will eventually appear different from the originally purchased finish. 
  • Designers:  If purchasing a piece of copper from us that is meant only for display, ask us to apply a protective coat of lacquer to keep the piece looking like new.

Glassware:  Glassware naturally develops a patina over time and use.  Minute scratches, slight discoloration, and even a slight fogging is common in glassware dating from the nineteenth century onwards. 

  • Since vintage glassware were hand blown, assembled, and faceted by hand, each piece varies slightly in height and detail.
  • When cleaning, hand wash in warm water and dry -- never place in the dishwasher!

Linens:  We love the naturally wrinkled look of linen torchons and aprons. 

  • Machine wash warm with a little OxyClean and detergent to keep linens bright -- never use bleach. 
  • Use Shout stain remover on tougher stains. 
  • Air dry -- no need to iron.

Porcelain & Stoneware:  Wash and dry by hand

Steel:  Dessert and fruit knives, cleavers, and cutlery are made with carbon steel unless otherwise noted.  Carbon steel is different than stainless and naturally takes on a patina with use. 

  • Wash and dry by hand immediately after use -- never place in the dishwasher!
  • Never soak under water.
  • Apply a light coat of food grade mineral oil on blade and wooden elements.  
  • Sharpen carbon steel knives regularly.

Stone:  Clean with warm water and soap -- do not place in a dishwasher.

Wood:  Vintage wood products such as cutting boards or kitchen tools should be cleaned by hand with soap and water and dried after use. 

  • Maintain with food grade mineral oil. 
  • Never soak wood handled knives or cutting boards-- they can warp or crack.