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.
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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.
