1. General guidelines for use.
- Never heat a pan for an extended period when empty. This can cause overheating or warping.
- Never cool a hot pan under cold water – this causes thermal shock.
- Only use kitchen utensils that are suitable for the surface of your pan (avoid metal on non-stick or enamel).
- Always choose a cooking zone that matches the size of the pan base.
- Always check that the bottom of the pan is clean and flat before placing it on the hob. Food residue or unevenness under the pan can scratch the cooktop, especially with induction.
2. Non-stick pans
Collections
- Fair Cooking
- Ceramica
- Ceramic Deluxe
Use
- Only use wooden, silicone, or plastic utensils. Metal spatulas or sharp objects can damage the coating.
- Do not heat oil in an empty pan for a long time; this can harm the coating.
- Do not run a hot pan under cold water – this causes thermal damage.
Cleaning
- Allow the pan to cool completely before cleaning.
- Use a soft sponge and mild dish soap. Scouring pads and harsh cleaners can damage the coating.
- Hand washing is recommended to extend the life of the coating.
Note:
Wear and scratches on the non-stick layer are normal with use, especially with intensive or daily use. These are not covered by factory warranty.
3. Cast iron pans with enamel coating (such as casserole pans).
Collection
- Classic castiron casseroles
- Modern castiron casseroles
- Mini castiron casserole
Use
- Heat up slowly, never heat an empty pan on a high setting.
- Do not use metal spoons or mixers in the pan – the enamel interior may get damaged.
- Avoid impacts or dropping; enamel is hard but brittle.
- Always check that the bottom is clean before placing the pan on the cooktop.
Cleaning
- Allow the pan to cool completely before cleaning.
- Preferably clean with warm water and a soft sponge.
- For stubborn residues, soak with dish soap.
- Do not use steel wool or abrasive agents; these can cause scratches or dull spots.
- Our enamel casserole pans are dishwasher safe. However, frequent dishwasher use may affect the gloss. Hand washing is recommended to maintain the appearance.
- Lightly oil the rim of the pan with vegetable oil after use to prevent rust.
Note:
Small scratches or matte spots on the enamel can occur through use and are not covered by warranty. With normal use, this does not affect the functionality of the pan.
4. Stainless steel pans (RVS).
Collection
- Green Cooking +
- Diamond, Juvia, Noma, Pearl Ruby & Zuma
- Blizz, Furore, Mirage & Profiline Deluxe
Use
- Only add oil or butter after gently preheating the pan.
- Avoid using metal utensils on polished surfaces.
- Do not add salt to cold water – this can cause pitting corrosion.
- Always check that the base is clean before use.
Cleaning
- Clean with a soft sponge, warm water, and mild dish soap.
- Do not use steel wool or abrasive products.
- Rainbow discolorations are normal after heating.
- Dry the pan immediately after washing with a soft cloth to prevent water spots.
5. Cutlery.
Use
- Avoid prolonged contact with acidic foods or salt residues.
- Do not leave cutlery soaking in water or inside a damp dishwasher.
Cleaning
- Rinse immediately after use or clean with mild dish soap.
- Dry cutlery directly after washing to prevent stains or corrosion.
- Do not use scouring pads or abrasive cleaners.
Note:
- Light scratches on cutlery are normal with use.
- Knives are often made from hard knife steel, which is more sensitive to corrosion from water or food residues. Therefore, knives should be cleaned and thoroughly dried immediately after use. Do not leave knives in the dishwasher or soaking in water – this may cause rust.
6. Common mistakes to avoid.
- Using metal utensils on non-stick or enamel surfaces.
- Dropping or hitting pans or cutlery.
- Cleaning with scouring pads, steel wool, or caustic agents.
- Placing pans with food residue on the cooktop (risk of scratches).
- Leaving products soaking in water or in the dishwasher for long periods.
- Using pans on an unsuitable heat source.
- Using products in a professional kitchen without explicit approval.
7. Relation to warranty.
Proper use and maintenance are conditions for the manufacturer’s warranty. The following situations are generally not covered by warranty:
- Scratches on non-stick coatings, enamel, polished surfaces, or cutlery.
- Wear of coatings or loss of gloss due to intensive use or dishwasher cleaning.
- Chipping of enamel caused by impacts or thermal shocks.
- Warping of pans due to overheating or thermal shock from cold water.
- Rust or discoloration caused by moisture, food residues, or insufficient drying.
- Corrosion on knives due to dishwasher use or contact with acidic ingredients.
Assessment of warranty claims
Sola reserves the right to physically inspect the product and assess the cause of the defect before honoring a warranty claim. Based on this assessment, it will be determined whether the defect falls within the terms of the manufacturer’s warranty or if it resulted from use, maintenance, or normal wear.
Not sure if your issue is covered by the warranty?
Feel free to contact our customer service. We carefully evaluate every claim and will work with you to find a suitable solution.