CARE & USE
CULINARY PROFESSIONAL surfaces are tough enough to withstand daily use in your fast-paced busy kitchen. The surfaces are stain and odor resistant and do not require oil or bleach to keep maintained or sanitized. They can withstand the rigors of multiple daily washes in your commercial dishwasher, or by hand with hot, soapy water.
Things to keep in mind:
- Wood composite material is naturally stain resistant, but may discolor if left in contact with food for a prolonged period of time. Removal of stubborn stains may require the use of a non-abrasive cleaner.
- Scoring marks on the board from your knives are expected. This scoring actually helps to keep your knives protected.
- Because scoring marks are expected (see above), we recommend that you not cut on the specialty finish side of the serveware (or any surface you wish to keep blemish-free for serving). However, should you choose to cut on your serveware, take confidence in knowing that the material is food safe and NSF certified.
- CULINARY PROFESSIONAL surfaces are heat resistant up to 350 degrees. They can withstand the heat from a hot pot or pan, and will not burn like wood or bamboo, or crack like china or glass. However, they are not made to go in a conventional oven, a wood fire oven, or a microwave oven.