EXPERIENCE CONFIDENCE WITH ZWILLING
Shop everyday essentials that make cooking and prepping a joy
HIGH QUALITY MATERIALS
ONE OF THE OLDEST OPERATING COMPANIES IN THE WORLD - OVER 290 YEARS
MULTI-AWARD WINNING BRAND
Shop Zwilling by Category
ZWILLING believes everyone—like families that make meals together, couples in new homes, or chefs just starting out—can cook; you just need the right cutlery and tools. Get inpsired and discover the world of ZWILLING today.
- About ZWILLING
- Cleaning & Care
Who would have thought that the small company that started with the production of high-quality knives and invented the tool with the unspeakable name “Küchenhilfe“ (which means Kitchen-helper) would one day inspire the whole world? From Solingen to Berlin to New York to almost every important culinary region. ZWILLING expanded quickly and became the specialist for the international culinary culture that you know today.
In the 20th century, ZWILLING grew as a niche specialist for cutlery products, in particular through the expansion of markets and sales channels as well as the internationalization of the business.
At the end of the 1990s, ZWILLING decided to expand its business sector to offer a wide range of products that met the demand for premium products in the “Cooking & Preparation” segment. Growth was achieved in particular through cookware, with critical mass generated in retail and the dependence on knives reduced. The “modern kitchen living” strategy was born.
ZWILLING was a family business from day one. And we are proud of the fact that this family grew bigger and bigger over the years. Today several brands are members of the ZWILLING Group. And millions of people around the globe who are using ZWILLING tools are part of the family, too.
When it comes to the production of our products, we are really passionate about perfection. We are only using quality materials and the most advanced technologies in their development to ensure the most durable products. The premium quality of every product is monitored throughout the whole production process continuously. But we couldn’t live up to our own standards without the skilled hands that share our passion for quality.
WELL CLEANED & WELL HANDLED — YOU’LL GET MORE OUT OF YOUR COOKWARE FOR LONGER
Clean Pots & Pans By Their Degree Of Soiling
How dirty is your cookware? It comes down to how demanding you have been with your pots and pans — or whether dirt has accumulated. Warm water and a soft sponge are enough if you clean your pot immediately after using it for preparation. If, however, you leave it for hours or have to clean a burnt pot, you need some elbow grease, effective detergent and a robust sponge.
Sponges, Sourers etc. — Be Careful With Coatings
And that brings us to the next important factor: If, for example you have covered the base of your pan with a delicious cream sauce, and then dumped it in the sink, because you were so hungry, you’ll probably have the joy of an encrusted pan later. But can you defy the residue with a stainless steel scourer? No, you have to be careful. Pan coatings are delicate and need gentle cleaning. For this you need a non-scratch cloth and sponges.
Cleaning Pots & Pans — The Best Detergent
Whether coarse or fine, there is a whole range of potential detergents for both pots and pans. We’ve prepared our two best tips for you and tell you how not to always resort to the “chemical cosh”:
1. Vinegar — the classic substance for many cleaning jobs, not only in the kitchen. With vinegar you can get busy in the bathroom, descale your kettle and even clean pots and pans. And this is how: Mix water in a 3:1 ratio with vinegar, put the mixture in the cookware to be cleaned and bring it to the boil for a short time. As if by magic the encrusted areas come off, you can then easily remove the residue with a cloth or wooden scraper.
2. Baking soda — another all-rounder for all things dirty, with which you can clean your pots and pans. If, for example you want to clean a really soiled pan base, shake the baking soda onto the burnt area, add some water and bring the whole thing to the boil for a short time. Leave the baking soda solution to work for approx. one hour and you’ll be pleased with the result: Even once stubborn crusts can now be easily removed with a sponge or cloth. Another gentle yet biological way of cleaning your cookware.
Top tip: If this doesn’t help, repeat the process — this can help, particularly with old incrustations. Alternatively, you can usually use a salt solution, but this takes longer to work than the baking soda solution.
Cleaning Your Knife — Water, Sponges & Dishwashers
The most important aspect when it comes to looking after your knife is how you clean it: to prevent aggressive cleaning agents from causing premature wear and tear to your knife, we recommend cleaning it by hand using lukewarm water, mild dish soap and a non-scratch cloth or sponge. Knives made from our own special formula steel are actually dishwasher-safe, but only at temperatures of 55 °C and lower.
EXPERIENCE CONFIDENCE WITH ZWILLING HENCKELS
Shop everyday essentials that make cooking and prepping a joy
HIGH QUALITY MATERIALS
ONE OF THE OLDEST OPERATING COMPANIES IN THE WORLD - OVER 290 YEARS
MULTI-AWARD WINNING BRAND
With a rich history dating back to 1731, ZWILLING has been crafting exceptional cutlery and kitchen products in Solingen, the renowned birthplace of legendary blades.
Whether you're a professional chef or a passionate home cook, ZWILLING'S innovative functions, impeccable design, and unmatched quality will take your culinary creations to new heights. From sleek knives to elegant dining essentials, ZWILLING offers a wide range of products that will inspire and elevate your cooking game. Get inspired and disocver the world of ZWILLING !
Shop by Category
ZWILLING believes everyone—like families that make meals together, couples in new homes, or chefs just starting out—can cook; you just need the right cutlery and tools. Get inpsired and discover the world of ZWILLING today.
- About ZWILLING
- Cleaning & Care
Who would have thought that the small company that started with the production of high-quality knives and invented the tool with the unspeakable name “Küchenhilfe“ (which means Kitchen-helper) would one day inspire the whole world? From Solingen to Berlin to New York to almost every important culinary region. ZWILLING expanded quickly and became the specialist for the international culinary culture that you know today.
In the 20th century, ZWILLING grew as a niche specialist for cutlery products, in particular through the expansion of markets and sales channels as well as the internationalization of the business.
At the end of the 1990s, ZWILLING decided to expand its business sector to offer a wide range of products that met the demand for premium products in the “Cooking & Preparation” segment. Growth was achieved in particular through cookware, with critical mass generated in retail and the dependence on knives reduced. The “modern kitchen living” strategy was born.
ZWILLING was a family business from day one. And we are proud of the fact that this family grew bigger and bigger over the years. Today several brands are members of the ZWILLING Group. And millions of people around the globe who are using ZWILLING tools are part of the family, too.
When it comes to the production of our products, we are really passionate about perfection. We are only using quality materials and the most advanced technologies in their development to ensure the most durable products. The premium quality of every product is monitored throughout the whole production process continuously. But we couldn’t live up to our own standards without the skilled hands that share our passion for quality.
WELL CLEANED & WELL HANDLED — YOU’LL GET MORE OUT OF YOUR COOKWARE FOR LONGER
Clean Pots & Pans By Their Degree Of Soiling
How dirty is your cookware? It comes down to how demanding you have been with your pots and pans — or whether dirt has accumulated. Warm water and a soft sponge are enough if you clean your pot immediately after using it for preparation. If, however, you leave it for hours or have to clean a burnt pot, you need some elbow grease, effective detergent and a robust sponge.
Sponges, Sourers etc. — Be Careful With Coatings
And that brings us to the next important factor: If, for example you have covered the base of your pan with a delicious cream sauce, and then dumped it in the sink, because you were so hungry, you’ll probably have the joy of an encrusted pan later. But can you defy the residue with a stainless steel scourer? No, you have to be careful. Pan coatings are delicate and need gentle cleaning. For this you need a non-scratch cloth and sponges.
Cleaning Pots & Pans — The Best Detergent
Whether coarse or fine, there is a whole range of potential detergents for both pots and pans. We’ve prepared our two best tips for you and tell you how not to always resort to the “chemical cosh”:
1. Vinegar — the classic substance for many cleaning jobs, not only in the kitchen. With vinegar you can get busy in the bathroom, descale your kettle and even clean pots and pans. And this is how: Mix water in a 3:1 ratio with vinegar, put the mixture in the cookware to be cleaned and bring it to the boil for a short time. As if by magic the encrusted areas come off, you can then easily remove the residue with a cloth or wooden scraper.
2. Baking soda — another all-rounder for all things dirty, with which you can clean your pots and pans. If, for example you want to clean a really soiled pan base, shake the baking soda onto the burnt area, add some water and bring the whole thing to the boil for a short time. Leave the baking soda solution to work for approx. one hour and you’ll be pleased with the result: Even once stubborn crusts can now be easily removed with a sponge or cloth. Another gentle yet biological way of cleaning your cookware.
Top tip: If this doesn’t help, repeat the process — this can help, particularly with old incrustations. Alternatively, you can usually use a salt solution, but this takes longer to work than the baking soda solution.
Cleaning Your Knife — Water, Sponges & Dishwashers
The most important aspect when it comes to looking after your knife is how you clean it: to prevent aggressive cleaning agents from causing premature wear and tear to your knife, we recommend cleaning it by hand using lukewarm water, mild dish soap and a non-scratch cloth or sponge. Knives made from our own special formula steel are actually dishwasher-safe, but only at temperatures of 55 °C and lower.