Use and Care Manual

Recommended Use & Care
A Word To The Wise - Please Be Aware That:
• The iron present in some commonly used kitchen items, such as steel wool pads, cast iron
skillets, or steel utensils, may lead to the corrosion of stainless steel. Small particles of iron
residue may be left on the surface of the sink, and although they may not be readily visible,
the presence of iron combined with moisture will lead to corrosion.
• The unique properties of stainless steel are dependent upon exposure of the surface to oxygen
that is present in the air or atmosphere. Do not leave rubber dish mats, cleaning sponges, or
pads in the sink overnight, as they will trap water, which will lead to staining or discoloration
of the sink surface.
• Bleach contains chlorine compounds, and chlorine will attack stainless steel. The risk of damage
is proportional to the concentration of chlorine and the duration of exposure. Minimize any
potential damage by avoiding the use of chlorine bleach and chlorine cleaners in the sink.
• Some anti-bacterial soaps contain chlorine. We recommend that you clean up any such spills,
and rinse the sink surface with water.
• Any prolonged contact of the sink surface with strong acids or chemicals could lead to pitting,
and should be addressed with an immediate rinsing and cleaning of the sink with clean water.
These chemicals may be present in the following items:
• Photographic chemicals
• Soldering uxes
• Drain cleaning products containing sulphuric or hydrochloric acid
• Silver dip cleaners
• Certain salt laden foods such as pickles, mayonnaise and mustard
STAINLESS STEEL SINKS