Pots and Pans – Ceramic & Hybrid
Enameled cast iron
Raw Cast Iron – Pots & Pans
Stainless Steel – 3-ply Pots & Pans
Knife
Cutting Boards
Steel utensils
Sharpening tools for knives
Wooden Knife Magnet
Pots and Pans – Ceramic & Hybrid
Our pots and pans are designed to deliver consistent results effortlessly. Proper use and care will extend their lifespan and make cooking easier.
Before first use
- Clean with mild detergent and a soft sponge
- Dry thoroughly
During use
- Low to medium heat; preheat briefly
- Add some oil/butter as needed
- Cooking utensils: wood/silicone/nylon; hybrid can tolerate metal (no sharp edges)
- Suitable for all hob types – including induction
After use
- Allow pan to cool before washing
- Hand wash: warm water, mild detergent, soft sponge
- Avoid steel wool/abrasive cleaners/harsh chemicals
- Dry thoroughly
- When stacking: place a cloth/protector in between
Enameled cast iron
Robust and beautiful – our enameled cast iron pots and pans require proper care to maintain the enamel surface and performance for many years.
Before first use
- Wash with warm water and mild dish soap
- Dry thoroughly, including the edges
While in use
- Use low to medium heat
- Avoid sudden, extreme temperature changes
- Never heat an empty pot/pan
- Always use some oil
- Use silicone or wooden utensils
After use
- Allow pot/pan to cool before washing
- Hand wash with warm water and mild dish soap
- Use baking soda paste for stubborn stains
- Dry thoroughly, especially around the edges
- Store pots/pans with lids removed
- Not dishwasher safe
Raw Cast Iron – Pots & Pans
Robust and timeless – forms a natural non-stick layer through burnt-in oil. With proper care, it will last for generations.
Before First Use
- Rinse and dry thoroughly
- Apply a thin layer of rapeseed oil
- Season in the oven/on the stove for 45-60 min.
- Repeat 2-3 times to build a base
During use
- Preheat slowly on medium heat
- Add a little oil before cooking
- Use metal, wood or silicone utensils
- Avoid long, highly acidic dishes
- Lift on induction – avoid scratches
After use
- Allow to cool slightly before cleaning
- Clean with warm water and a brush
- Avoid soap; if necessary, use mild soap
- Dry completely – including edges
- Heat briefly to evaporate residual moisture
- Apply a thin layer of oil
- Store dry – lid off/airy
- Spot rust? Scrub, oil, re-season
Stainless Steel – 3-ply Pots & Pans
Our 3-ply stainless steel provides precise heat control. With good habits, they will remain shiny and clean for many years.
Before First Use
- Wash in warm water with mild soap
- Rinse thoroughly and dry completely
During use
- Preheat briefly, add oil/butter
- Avoid empty pan on high heat
- Add salt to boiling water only
- Suitable for all heat sources, incl. induction
- Oven-safe up to 320 °C
After use
- Allow to cool briefly before washing
- Deglaze: Loosen burnt-on residue
- Use a non-abrasive sponge/brush
- Polish with vinegar or baking soda
- Dishwasher safe – hand wash recommended
- Dry immediately to prevent spotting
Knife
Our knives are designed for precision and control. Proper use and care extend their sharpness and make your work safer and more enjoyable.
Before first use
- Remove packaging residues before use.
- Rinse knife with lukewarm water.
- Thoroughly dry blade and handle.
During use
- Use a wooden or plastic cutting board.
- Avoid glass, stone, and steel surfaces.
- Cut straight; never twist.
- Do not cut bones, frozen food, or pits.
- Move ingredients with the back of the knife.
- Keep fingers tucked under the knuckles.
After use
- Rinse immediately after use.
- Clean with lukewarm water and mild dish soap.
- Dry completely with a kitchen towel.
- Never put in the dishwasher.
- Store in a block, sheath, or on a magnetic strip.
- Oil wooden handles regularly.
Cutting Boards
All our cutting boards are FSC® certified and stabilized ex-works. Proper care preserves wood integrity, ensures hygiene, and maximizes lifespan.
Before first use
- Wash and allow to dry completely (bone dry).
- Lightly sand with a sponge for a silky finish.
- Saturate the fibers with food-grade oil.
- Seal with 70/30 wax blend or beeswax.
While using
- Wipe off meat juices and water continuously during cooking.
- Never place hot pots directly on the wood.
- Do not scrape the knife blade across the board.
- Do not chop into frozen or rock-hard items.
After use
- Hand wash; always wet both sides (prevents warping).
- Use coarse salt and lemon for strong odors.
- Dry immediately and stand upright (air on both sides).
- Maintain every 4 weeks or when dry with oil/wax.
Steel utensils
Our tools are designed for precise control with no fuss. Proper application ensures a long lifespan and a beautiful finish.
Before use
- Wash in lukewarm water with mild dish soap.
- Dry thoroughly.
While using
- Best suited for stainless steel, cast iron, and hybrid.
- Avoid non-stick and ceramic coatings.
- Be gentle with enamel; avoid aggressive scraping.
- Do not leave in a hot pan.
After use
- Hand wash recommended; dry immediately.
- G-10: dishwasher safe; hand wash preferred.
- Wood: hand wash only; treat with oil and beeswax.
Sharpening tools for knives
Our grinding tools ensure precise sharpness without effort. Correct application guarantees an even edge and a longer lifespan.
Before use
- Soak the stone in water for 10–15 minutes.
- Place it securely on a base or rubber mat.
- Clean the blade before sharpening.
During use
- Maintain a consistent angle: Japanese knives 12–15°, Western knives 15–20°.
- Light, even pressure; push from the heel of the blade to the tip.
- Keep the surface wet; preserve the sharpening slurry.
- Switch sides frequently; count strokes.
After use
- Rinse the stone carefully; do not use dish soap.
- Wipe off and allow to dry completely before storing.
- Regularly flatten the stone with a flattening plate.
- Wipe the blade dry.
Wooden Knife Magnet
Our knife magnets allow for safe storage without effort. Correct use extends the surface and lifespan.
Before first use
- Mount securely with screws and wall plugs.
- Clean and degrease the wall surface before mounting.
- Use a spirit level; mark, drill, and carefully fix
During use
- Gently guide the back of the knife to the magnet.
- Do not strike the blade against the magnet.
- Ensure full contact along the entire back.
- Keep away from water, steam, and splashes.
- Avoid overlaps; maintain space between knives.
After use
- Dust; wipe with a slightly damp cloth.
- If wet, dry immediately; avoid water on the wood.
- Oil the wood regularly; preferably with a little beeswax.
- Tighten screws; reassemble if the strip loosens.
FAQ
Check out some of our most frequently asked questions and answers.
Q: Are all Viretta products PFAS-free?
A: Yes. The entire range is PFAS-free, including all non-stick surfaces, kitchen tools, and storage solutions.
Q: Which standards are used to test Viretta materials?
A: Tested for food contact according to strict European standards (e.g. LFGB).
Q: Can I use metal utensils on Viretta Hybrid pans?
A: Yes. Metal is fine (avoid sharp/serrated edges).
Q: Are Viretta ceramic/hybrid products dishwasher safe?
A: We recommend hand washing to keep the surface beautiful.
Q: Is Viretta enameled cast iron oven-safe?
A: Yes, up to approx. 260 °C.
Q: Which utensils are suitable for Viretta enameled cast iron?
A: Wood/silicone. Avoid hard scraping and metal tips.
Q: How do I season Viretta raw cast iron?
A: Apply a thin layer of oil, bake for 45-60 min, repeat 2-3 times.
Q: Can I use soap on Viretta raw cast iron?
A: Best to use warm water and a brush; then dry and oil if necessary.
Q: How hot can Viretta 3-ply without coating get in the oven?
A: Up to 320°C. Above 260°C, "rainbow colors" may appear (cosmetic).
Q: How often should Viretta knives be sharpened/honed?
A: Lightly hone every few uses; sharpen as needed.
Q: Which board is best for Viretta knives?
A: Wood/end-grain. Avoid glass/stone/steel.
Q: How do I care for a Viretta cutting board upon receipt?
A: Apply a thin coat of mineral oil; repeat weekly for the first month.