Care & Safety

Last updated November 4, 2026

Good cookware asks for a few plain habits, and a kitchen asks for a little care around heat, oil, glass and blades. This page brings together the care and safety information for every FACET product, family by family. If your product comes with a printed guide, read it before use and keep it. If the guide ever says something different from this page, follow the more cautious of the two and tell us.

For every FACET product

• Read the product page, its care lines and its safety panel before the first use.
• Wash every piece that touches food before its first use, in warm soapy water, and dry it.
• None of our products is a toy. Keep hot pans, pots and lids, the Rolling Sharpener and your knives away from children and pets.
• Which cooktops a pan works on, including induction, and whether a piece can go in the oven or the dishwasher, appear on its product page only once the maker has confirmed them in writing. Until then, do not put any of our products in the oven, the microwave or the dishwasher, and ask us before you use a pan on a cooktop you are unsure of.
• Stop using a product that is cracked, chipped, split, bent or loose at the handle, and tell us.
• What each product is made of, and what we are still confirming, is on our Materials & Chemicals page.

Heat, hot handles and the stove

• Pans, pots, lids, knobs and handles all get hot during cooking, the long handles included. Use oven mitts or a dry folded towel. A damp towel or a wet mitt lets the heat through.
• Turn handles inward, over the counter or the back of the stove, never sticking out over the edge, where they can be knocked or grabbed.
• Never leave a pan or pot on the heat unattended. If you have to leave the kitchen, even for a moment, turn off the heat.
• Never heat an empty pan on high heat. Warm it over medium heat for a minute or two, then add the oil. Keep the heat at medium or lower for eggs and fish.
• On a gas burner, keep the flame low and under the base of the pan, never climbing up its sides or toward the handle. Use a burner that matches the size of the pan.
• Lift a lid by its knob with an oven mitt, tilting it away from you, so the steam rises away from your face and hands.
• Lift the Wide Pan and the Deep Pot with both hands, always with oven mitts once they are hot, and make sure the way to the table is clear. Set hot cookware on a trivet, never straight on the counter or the table.
• Never put a hot pan, pot or lid in cold water, and never pour cold water into one. Let it cool on the stove first.
• Roll up long sleeves, and keep loose clothing, towels, oven mitts, paper, packaging and wooden utensils away from the burners.
• If a pan overheats or smokes, turn off the heat, leave it where it is to cool, and open a window or turn on the range hood. Keep pets, pet birds in particular, out of a smoky kitchen.

Hot oil and grease fires

• Never leave hot oil unattended. Stay with the pan while you fry, sear or stir-fry.
• Use only as much oil as the recipe needs. Our pans and the Wok are not deep fryers.
• Pat food dry before it goes into hot oil, lay it in gently, away from you, and keep water away from the pan: a few drops are enough to make hot oil spatter.
• If the oil starts to smoke, turn off the heat and let it cool before you go on.
• Keep a lid that fits the pan, or a metal baking sheet, close at hand whenever you cook with oil.
• Keep a working smoke alarm near the kitchen.

If oil catches fire

1. Turn off the heat. Do not move the pan.
2. Slide a lid or a metal baking sheet over the pan to cover it completely, and leave it in place until the pan has cooled. A metal baking sheet is the better cover if you have one at hand, because flames can crack glass.
3. Never use water: it makes burning oil spatter and spreads the fire. Never carry the pan to the sink or outside. Never use flour, sugar or baking powder, which can make it worse. Plenty of baking soda can put out a very small grease fire.
4. If the fire does not go out at once, or it spreads, get everyone out, close the door behind you and call 911 from outside. Do not go back in.
5. Use a fire extinguisher only if you have been shown how, and only with a clear way out behind you.

Children and pets

• Keep children and pets away from the stove while you cook, and out of the way between the stove and the table when you carry something hot.
• Never hold a child while you cook or while you carry a hot pan, pot or lid.
• Turn handles inward, and keep towels and cords out of reach, so nothing hot can be pulled down.
• Keep the Rolling Sharpener, its magnetic angle block and your knives out of reach of children.
• Keep pets off the counters and away from hot cookware.
• Throw away the plastic wraps from the packaging, out of reach of children.

Glass Lid

• Tempered glass can break if it is hit, dropped, scratched deep or cooled suddenly, and it can break some time after a knock.
• A sudden change of temperature, called thermal shock, is a common reason glass breaks. Never put a hot lid in cold water, under a cold tap, or on a cold or wet counter. Let it cool on the pan or on a dry towel.
• Never put the lid over a flame, on a hot burner or under a broiler on its own. Use it only on the pan it is made for: a lid that sits loose can slide off.
• The knob, the rim and the glass get hot. Lift the lid by the knob with an oven mitt, tilted away from you so the steam goes the other way.
• Wash it by hand with a soft sponge. Never use a Coil Scrubber, steel wool or a scouring powder on the glass: scratches weaken it.
• Stop using it if the glass is chipped, cracked or scratched deep, or if the knob or the rim is loose.

If a glass lid breaks

1. Keep everyone back, children and pets especially, and do not walk barefoot in the kitchen.
2. Turn off the heat and let everything cool before you clean up.
3. Wear thick gloves and closed shoes. Tempered glass breaks into many small pieces that can travel far. Pick up the large pieces first, then the small ones with a damp paper towel, and vacuum the floor and the counter.
4. Throw away any food in the pan or near it: small pieces of glass can hide in food.
5. Wrap the pieces in thick paper or put them in a box, close it with tape, write "broken glass" on it, and put it in household trash, following your local rules.
6. Never mail a broken lid back to us. Send us photos and your order number: see A broken glass lid.

Knives and the Rolling Sharpener

• Cut with the fingers of your other hand curled, the knife edge away from your body.
• Never try to catch a falling knife: step back and let it fall.
• Clean and dry the knife before you sharpen it. Lay the angle block on a flat, dry, steady counter, set the blade against its magnetic face with the edge up and pointing away from you, and keep your fingers behind the spine while you roll.
• Never run a finger along the edge to check it. A sharpened knife cuts deeper than you expect.
• Use the sharpener only on the knives its product page describes.
• Sharpening leaves fine metal dust on the discs and the knife. Wash and dry the knife before it touches food, and wipe the discs with a dry brush or cloth, away from food.
• Keep the roller dry: never rinse it under the tap and never put it in the dishwasher.
• The angle block holds a magnet. Keep it away from pacemakers, implanted defibrillators and other implanted medical devices. If you have one, ask your doctor or the device maker how far to keep magnets away, and do not carry the block in a chest pocket. Keep it away from bank cards, key cards and phones too.
• Keep the sharpener, like every knife, out of reach of children.

Cutting boards and raw meat

• Lay the board flat on a dry counter. If it slides, put a damp towel under it.
• Use a sharp knife, curl the fingers of your other hand, and cut away from your body.
• Keep one board for raw meat, poultry and fish, and another for food that will not be cooked afterward, such as bread, fruit, salad or cooked meat. Bacteria from raw meat can pass to ready-to-eat food on a shared board.
• Wash the board with hot soapy water right after raw meat, poultry or fish, rinse it and dry it. Wash your hands, the knife and the counter too.
• Metal boards are harder on knife edges than wood: hone your knife more often.
• The Titanium Board and the Steel Board are thin metal. Lift them by the cut-out handle or the grip opening, and keep your fingers clear of their edges when you carry them.
• Replace a board that is deeply cut or cracked: deep grooves are hard to clean.
• The Walnut Board is walnut, a tree nut wood. If you have a tree nut allergy, ask your doctor before you use a walnut board.

Wood care and splinters

• Wash the Walnut Board and the Wood Utensils by hand with warm soapy water, rinse them and dry them right away. Never soak them and never put them in the dishwasher.
• Rub them with food-safe mineral oil or board oil when the wood looks pale or dry, and let it soak in overnight before you use them again.
• Dry the board standing on its edge, away from the stove and from direct sun, so the wood does not crack.
• Check the wood now and then. If a utensil or the board splits, cracks deeply or starts to splinter, stop using it, because a splinter can end up in food or in your hand, and replace it.
• Never leave a wooden utensil resting in a hot pan or on a burner, and keep wood away from flames.

Mixing Bowls

• Never put the bowls in the microwave: metal can spark.
• Never put them on a burner, and do not put them in the oven.
• A bowl takes the temperature of what is in it: hold a bowl of hot food or hot water with a towel, by the rim.
• Set a bowl on a folded damp towel to keep it steady while you whisk.
• Do not leave salty or acidic food in them for days, and dry them before you stack them.

Coil Scrubbers and steel wire

• Let the pan cool before you scrub it, and soak it a few minutes in warm soapy water first.
• Use the scrubbers inside our pans and pots only: never on glass, the Glass Lid included, never on the polished outside of a pan, and on other cookware only if its maker says steel wool is fine.
• Rinse the pan well after scrubbing, so no bit of wire stays in it, and look before you cook.
• Throw a scrubber away when it starts to come apart or shed wire.
• A loose end of wire can prick the skin: wear gloves if your hands are sensitive or have a cut.
• Rinse the scrubbers and let them dry in the air after each use. Keep them away from children and pets, who could chew a piece off or swallow it.

Disposal

• Metal pieces: recycle metal cookware at a scrap-metal drop-off, following your local rules. This covers the pans, the Deep Pot, the Titanium Board, the Steel Board, the Mixing Bowls and the Coil Scrubbers. Wash them first.
• Glass Lid: ask your city before you put a glass lid in a glass bin, because many do not take tempered glass. Otherwise, wrap it, or its pieces, in thick paper or a box marked "broken glass", and put it in household trash, following your local rules.
• Wood: the Walnut Board, the Wood Utensils and their holder go in household trash, following your local rules.
• Rolling Sharpener: follow your local rules, and keep the magnetic block out of reach of children until it is gone.
• Packaging: follow your local rules.

If someone gets hurt

• A burn: hold it under cool running water and get medical help for a burn that is large or deep, or on the face, the hands or the feet.
• A cut: press a clean cloth on it and get medical help if it is deep or does not stop bleeding.
• A fire, or anyone badly hurt: call 911.

Recalls and safety notices

If we ever need to recall a product or share a safety notice, we will e-mail everyone who bought it, using the e-mail address given with the order. We will also post a notice on this page and on the product page, explaining clearly what to do and how we will put it right. Product recalls in the United States are also published by the Consumer Product Safety Commission at CPSC.gov/Recalls.

Reporting a problem

If you think one of our products is unsafe, or something happened with it, stop using it and keep it somewhere it cannot hurt anyone. In an emergency, call 911 first. If anyone is hurt, get medical help first.

Then e-mail us at contact@facet-delta.com with "Safety" in the subject line: the product, your order number if you have it, what happened and, if you can, photos of the product and its packaging. We answer within 2 business days, and faster when we can. We keep a record of every report and, when the law requires it, report to the U.S. Consumer Product Safety Commission (CPSC).

You can also report a product safety incident directly to the CPSC at SaferProducts.gov. How we handle the information in a report is explained in our Privacy Policy.