Entirely in stainless steel, the Fish-Kettle was designed to be a multipurpose item going beyond its original function for cooking fish en papillote: it can be a serving-tray, a container for small objects or for desk knick-knacks. Sambonet focuses on objects having a specific function but alluding to various uses. The utensil found in the kitchen can be used in other contexts, planned from the very beginning.
BEFORE AND AFTER EACH USE: Wash stainless steel items in hot water and neutral washing solution (detergent). Don’t use synthetic detergents containing chlorine or strong alkali cleaners. Then, dry thoroughly before storing in a dry room. Any residual of food, particularly of salt (NaCI), lemon, vinegar, tomatoes, etc. should be carefully removed to prevent corrosion. In case the items are washed in dishwashing machine, check that at the end of the washing cycle they are perferctly dry. If not, dry thoroughly by hand. Knife blades are made of martensitic stainless steel 420 and tempered, assuring long lasting cutting edges but less resistant to corrosion. Therefore, carefully wash, dry and store items, after use.