Cutlery made entirely of stainless steel (usually 18/10) is very durable, but to keep it looking new and avoid stains or dull marks, there are a few maintenance tips. Here’s how to wash it best: 1. In the dishwasher Stainless steel is made for the dishwasher, but pay attention to these details: Separation: Avoid washing stainless steel cutlery with silver or aluminum cutlery. Contact between different metals can trigger an electrolytic reaction that creates dark stains on the steel. Positioning: Place the cutlery in the rack with the tip facing up. This allows water to drain away more easily and ensures superior hygiene. Drying: This is the critical step. Don’t leave it in the closed dishwasher after the cycle; the steam will make it dull. Open the door immediately or remove it and wipe it with a cloth. 2. By Hand (For Maximum Shine) If you want them to shine like new: Use hot water and a neutral detergent. Avoid abrasive sponges (the green part) if your cutlery has a mirror finish, as they create micro-scratches. The cloth trick: Always dry them with a cotton or microfiber cloth while they’re still warm. This removes limescale droplets before they dry. 3. How to Remove Stains and Streaks If your cutlery has rainbow stains or white streaks (limescale): Vinegar or Lemon: Wipe with a cloth soaked in white vinegar or lemon juice. The acidity dissolves limescale and revives the steel’s shine. Baking Soda: For more stubborn stains or burnt-on food residue, create a paste with water and baking soda, scrub gently, and rinse. 4. What to absolutely avoid Prolonged soaking: Don’t leave them immersed in water for hours, especially if the water contains salt residue or acidic foods (tomato, egg, mayonnaise), as this can cause pitting corrosion. Chlorine detergents: Bleach is the number one enemy of stainless steel and can permanently damage it.