Steel countertop

Daily cleaning is done with a damp cloth.

The surface should afterwards be wiped off with a dry cloth to avoid limescales.

Does not require any special maintenance, but it is a good idea to regularly (1-2 times a month) use an oil to maintain the steel worktop (e.g. Henkel Cromol, which is a vegetable oil approved for this purpose).

Dried-in stains are easily removed with warm water and washing-up liquid. Never scrape away stains.

Note: Steel is not acid-resistant. Any limescale deposits can be removed with a vinegar mixture or other non-corrosive descaling agents.

Steel is not scratch-resistant, and over time there will be scratches from use that should be considered patina. This is normal and a natural part of choosing steel as a material – whether it’s for countertops or sinks.

Never use sharp objects directly on the steel surface, but always use a chopping board. Avoid dragging materials such as ceramics and cast iron pots directly across the steel worktop as they will scratch the surface.

Steel wool, wire brushes and similar abrasives should not be used for cleaning. Minor scratches can be removed with cleaning agents containing abrasives (e.g. liquid scouring powder). BUT! As the use of scouring cream or other abrasives can scratch and/or leave the steel worktop with a different lustre, this should only be done by professionals.

A common mistake is to think that steel is heat resistant. While we understand the confusing, as many trivets and similar is made of steel, we must point out, that stainless steel countertops is not heat resistant!

Extreme heat may result in discolorations on the surface or that the underlying chipboard core is damaged. This is not covered by our guarantee. Stainless steel countertops tolerate light impact of heat – But avoid placing pots and pans directly on the surface.

The steel surface is completely sealed and therefore resistant to liquids.

The surface is hygienic and therefore often used in industrial kitchens.