The Care Manual

At times, with beautiful homeware's comes the feeling of not wanting to use them! We’ve experienced this firsthand over the years but with the help of the artisan’s who have given us pointers on how to care for their handmade works, we’ve learned to overcome this impediment. Nowadays, we can safely say that we’ve grown from admirers to proud users of all the handicrafts we bring home and we hope to instill a bit more confidence in anyone who is hesitating to break in their pieces. After all, the only way to ruin a piece, is to not use and enjoy them.

Here are some guiding instructions adapted from our artisans daily tips on how to care for your favorite pieces, no matter the materiel.

General Notes

Avoid dishwashers, microwaves, and soaking in water for extended periods of time.
If non-oily foods or substances are adhered to the pice, simply rinse it under lukewarm water.
If there are oily areas, instead of solely lukewarm water, use a mild dish detergent and soft sponge to gently clean the piece. Rinse away all soap residue.
Do not use metallic scrubbing pads, harsh chemicals, or acid cleaners. They are likely to scratch and dull the surface of the piece overtime.
After rinsing, full dry the piece with a soft cloth. Leave the piece out to dry on a dish rack overnight before storing.
After drying fully, store the piece on a shelf or in a cabinet with good airflow.
Continued maintenance and use will deepen the patina, texture, and longevity of the piece.

Glass

Hand-blown/furnace-made glass is not resistant to rapid change in temperature. To avoid a break, keep the piece away from dishwashers, open flames, liquids near boiling, and drastic changes in temperature.
Do not stack, or store the piece with the weight on the lip.
Always be careful when using chipped or cracked glass. Not handling with care may result in injury
If lightly dirty, rinse the piece under lukewarm water using a soft sponge.
If there are oily areas, instead of solely lukewarm water, use a mild dish detergent and soft sponge to gently clean the piece.
After drying fully, store the piece on a shelf or in a cabinet with good airflow.

Ceramic

Most hand-thrown ceramic wares are left with an unglazed foot. If rough to the touch, sand the foot of the piece with a fine 220 grit sand paper until smooth.
Refrain from sliding the piece across surfaces. This will help avoid scratches on furniture.
Ceramic pieces can be unglazed, partially glazed, and fully glazed. Each application requires a slightly different approach to caring for the piece.
The pourosity of unglazed clay bodies can retain a lot of moisture and bacteria. Avoid soaking the piece in water for extended periods of time. This often leads to discoloration, odor, and mold.
It is best to wash the piece after each use. Lukewarm water and a mild detergent will do. For a tougher stain you can use gentle cleansing products like Bon Ami.
Wipe the piece with a soft cloth after washing, and dry on a dish rack overnight before storing.

Wood

Do not use metallic scrubbing pads, harsh chemicals, or acid cleaners when washing woodenware. Lukewarm water and a mild detergent will do.
Avoid soaking the piece in water for extended periods of time. This can lead to a raised woodgrain, which is rough and unpleasant to the touch.
If the piece comes into contact with moisture prior to cleaning, wipe away with a soft cloth before it can be fully absorbed.
It is best to wash the piece after each use to avoid staining and discoloration. Lukewarm water and a mild detergent will do.
Wipe the piece thoroughly with a soft cloth after washing, and dry on a dish rack overnight before storing. Water left on woodenware may result in a raised wood grain.
If the surface of your piece feels rough or dry after washing, treat the wood with a food safe oil or wax product like walnut or mineral oil. Reapply regularly with a piece of cloth as needed.

Urushi Lacquerware

Tough woodenware is suitable for both hot and cold foods, avoid serving extremely hot items and boiling liquids in the piece. Extreme heat exposure may irreversibly cause the lacquer coating to turn milky in color.
Plate your food at a 'ready to eat' temperature. Warming up your vessel with lukewarm water prior to serving will help reduce the chances of damage.
Wooden items have a tendency to retain flavors and smells, so we recommend having dedicated pieces for specific uses.
To protect the lacquers surface, avoid the use of metal utensils.
Do not put the piece in the dishwasher, fridge, freezer, or microwave.
Avoid soaking your urushi piece in water for prolonged periods of time.
Wash your piece in lukewarm water, only using a small amount of mild detergent if needed.
Do not use metallic scrubbing pads. They will cause the urushi to scratch and eventually peel.
Wipe dry with a soft cloth and allow to fully dry on a dish rack overnight before storing.
When not in use, store the piece in a controlled climate without rapid changes in temperature, humidity, and dryness.

Soft Metals (Copper, Silver, Brass, Tick, Aluminum and Nickel)

If the piece comes into contact with moisture prior to cleaning, wipe away with a soft cloth. Long term exposure to moisture, or storing food inside for long periods of time, may result in darkening of the piece.
Specialized cleaners or a polishing cloth can help restore the original shine on un-lacquered metals.
If lightly dirty, rinse the piece under lukewarm water using a soft sponge.
If there are oily areas, instead of solely lukewarm water, use a mild dish detergent and soft sponge to gently clean the piece. For an natural cleaning solution, try acidic liquids such as lemon juice, or half a glass of vinegar mixed with a teaspoon of salt
Do not use metallic scrubbing pads, or knives directly to the metal piece. This may result in unecesssary scratching and dulling of the surface.
After rinsing, full dry the piece with a soft cloth. Leave the piece out to dry on a dish rack overnight before storing.
Note: Unlike Copper, which is easily corroded, the darkening of Aluminum is the result of a natural chemical occurrence formed to prevent corrosion. This for of oxidation is harmless in terms of food hygiene.