FAQs

You can purchase online via our website or in store and online through most major retailers including Big W, Woolworths, Coles, Spotlight and selected independent stores nationally. For a list of retailers please check our Stockists page.

Wiltshire is available to purchase in a number of retailers internationally. For a full list please check out our Stockists page. Unfortunately we do not currently deliver orders from this website internationally. Sign up to our newsletter and be the first to know when we announce delivery to new countries.

If you purchased through our website please refer to our Delivery & Returns. Otherwise, please return your Wiltshire product to the place of purchase for a replacement or refund.

Don’t we love our dishwashers? Most Wiltshire products are dishwasher safe, however please check your packaging on the specific product with our recommendations. For all products that are placed in the dishwasher, we recommend a few steps to ensure they last. Once the cycle is finished you should immediately remove and dry all kitchen equipment - especially stainless steel items.

Wiltshire guarantees your product to be free from defects in material and manufacture. Wiltshire will, at its discretion, repair or replace unsatisfactory product returned to the point of purchase. This guarantee does not include damage caused by misuse of the product, or damage to other property caused through use or misuse of the product. For more information please refer to the product’s packaging or the product page on this website.

Please call our Customer Service Team on 1800 65 11 46 if you are in Australia. It’s toll free and they will refer you to one of our Sales Managers. For distribution outside of Australia, please use our contact form.

As we know, baking is a science, so it’s not that simple. We recommend that you follow recipe or package mix directions for greasing and flouring, just as you would with a pan that is not non-stick. Greasing and flouring can affect the way some baked goods rise. Cooking sprays are not recommended for use with non-stick bakeware as the spray may leave some residue on the pan even after proper washing.

Be gentle. Use nylon, wooden or silicone utensils. Metal utensils may damage the surface, never cut on your bakeware. Do not use in oven temperatures over 200 degrees Celsius. Cooking sprays are not recommended for use with non-stick bakeware since the spray may leave some residue on the pan even after proper washing.

For best results, the non-stick finish cleans up quickly and easily in hot soapy water with a cloth or sponge. Rinse thoroughly with warm water and wipe dry. Never use abrasive cleaners as this may harm your pan. If you wash your bakeware in the dishwasher, your pan may not dry completely - wipe it with a soft cloth once the cycle has finished.

The dark coating on the pan has the ability to transfer heat for even browning and heating. Follow recipe directions for time but check at shortest baking time specified. It's recommended you lower the temperature specified by 10-15 degrees Celsius.

Two words – cross contamination. All of us want to keep our families healthy and safe from nasty illnesses. Cutting vegetables on a board that you have just cut chicken on is described as cross contamination. You risk nasty illnesses preparing your food this way. To avoid cross contamination, use one side of the board for your vegetables and the other for your chicken, or a separate one for each. Ensure you wash your board thoroughly after use, on both sides.

Naturally, the most hygienic chopping board is going to be the one that is washed most frequently, regardless of what it is made of. 

It's recommended to use soft cutting surfaces made from wood or plastic. Avoid hard surfaces such as glass, acrylic, stainless steel, as these can blunt your knives easily.

Most of our cookware is suitable for the dishwasher however we recommend hand washing to prolong non-stick coatings and the surface finish of stainless steel.

Our cookware guarantees are usually 3 years or 5 years. Check the packaging or refer to the product on our website.

Not all types of cookware are induction capable or suitable for induction cooktops. Check the packaging or information on our website to confirm.

Induction cooktops heat by creating a magnet connection to the base of the pan. Use a magnet to see if the base of your pan is magnetic or not. If a magnet sticks it will work on an induction cooktop.

Non-stick coatings are approved by Australian, European and American consumer authorities for use on cookware for food contact. Non-stick coatings have evolved since they were first invented. PFOA (perfluorooctanoic acid) was originally present in non-stick coatings and had the potential to be a health concern however it is no longer used. All of our cookware is PFOA-free.

We don’t recommend metal utensils on non-stick cookware to increase the lifespan of the non-stick performance.

Here are a few of tips to extend the life of your non-stick cookware:

• Don’t use aerosol or pump spray oils as the small particles burn instantly and leave a residue
• Cook on medium heat and only preheat the pan for a very short period of time
• Avoid burning food
• Never use metal utensils including turners, forks, knives and spoons
• Allow the pan to cool down naturally before cleaning
• When cleaning ensure scouring pad are recommended for non-stick cookware and avoid scrubbing. Avoid using any abrasive material
• Use pan protectors or a piece of paper towel between pans when storing to avoid rubbing

The most common reason is the non-stick has been worn down or scratched. This can happen from everyday use over time. Wear can be accelerated by scratching from utensils, scrubbing while cleaning, build-up of burnt on residue, washing in the dishwasher and rubbing during storage.

It depends on the situation. Stainless steel handles can usually be put in the oven but this may mean they also get hot when used on a cooktop. Plastic handles are usually cool touch when used on a cooktop but they can’t be used in an oven.

Stainless steel is extremely durable and hygienic but it's a poor heat conductor. To improve the evenness of heat distribution an aluminium disc is added to the base and enclosed with a layer stainless steel. This eliminates hot spots and improves the evenness of cooking.

There are two main reasons. First, cooking with too high heat, or removing the cover and breaking the moisture seal. To prevent this, cook with medium heat until the lid begins to flutter or a water seal forms, then reduce heat to low until food is done. To check for the correct temperature for the formation of a water seal, spin the lid on the pan. If it spins freely, you have achieved the correct temperature. The second reason is using a saucepan that is too large for the quantity of food being prepared, and insufficient liquid from the food in a large pan can cause scorching. Always use the correct size pan for the amount of food. A pan at least 2/3 full or more is correct, and avoid cooking over a high heat.

Our cutlery comes with a guarantee of 5 years or 10 years. Check the packaging or refer to the product on our website.

The best way to wash your cutlery is by hand washing.

• Rinse your cutlery as soon as possible after use. Salts and food acids start to degrade and/or mark the surface if left in contact for prolonged periods.
• Dry immediately after the washing to remove any detergent and avoid water marks.
• Do not leave your cutlery to soak as a means of removing food residue. There are trace mineral salts in tap water that are corrosive to metal. The damage that can be causes by one overnight soak is considerable.
• Do not use abrasive scourers or detergents on your cutlery. The will cause very fine scratches that will dull the shine over time.

All of our cutlery is suitable for the dishwasher.

• Rinse your cutlery as soon as possible after use. Salts and food acids start to degrade and/or mark the surface if left in contact for prolonged periods.
• Remove and towel dry immediately after the wash cycle is finished. If cutlery is left to cool and dry in the dishwasher, trace minerals and salts will start the pitting and staining process.
• Do not soak for prolonged periods or use the rinses and hold cycle in the dishwasher.
• Do not over fill the cutlery basket in the dishwasher as this may cause marks.
• Do not mix stainless steel and silver plated cutlery in the dishwasher basket as a chemical reaction between detergents and steel can leave marks on silver plate.
• Do not use abrasive scourers or detergents on your cutlery. They will cause very fine scratches that will dull the shine over time.
• We recommend using a stainless steel cleaner from time to time to maintain the finish.

Premium 18/10 Stainless Steel refers to the composition of the metal – 18% chromium and 10% nickel. Quality Stainless Steel, also referred to as 18/0, has 18% chromium but no nickel. Both are highly resistant to rust and marking if cared for according to the care instructions. Our knives are made of specific stainless steel which is hardened to assure a long lasting cutting edge. Check the packaging or refer to the product on our website for full details.

Following our care instructions helps avoiding any stubborn marks or rust. But don’t worry, simply use a non-scratch scouring pad or cloth and rub length wise to remove the stain. Stainless steel polish, available from your local hardware or grocery store, can also be used for more stubborn marks and rust. Always follow the manufacturer’s instructions. Do not use silver polish on stainless steel as it will damage the surface. Refer to below for common marks which might occur to your cutlery:

• Rust: The word “stainless” refers to “stain resistant” so from time to time your cutlery might get small rust marks. To avoid rust, always remove cutlery from the dishwasher as soon as the washing cycle is finished and towel dry any remaining moisture.
• Pitting: Pitting is especially common on knives as they are made of hardened steel. Salts and food acids start to degrade and/or mark the surface if left in contact for prolonged periods. Rinse your cutlery as soon as possible after use to avoid pitting.
• Rainbow/ blue-ing: Dishwasher detergents may gradually dry hard on the surface if cutlery isn’t rinsed completely. If you wash your cutlery in the dishwasher always make sure that the cutlery basket is loaded loosely to allow good water circulation. If you wash it by hand always rinse it in clean water to remove all dishwashing liquids. Clean your cutlery with a stainless steel cleaner to remove the marks.

Yes, all Wiltshire glasses are dishwasher safe. We recommend that you always place these in the top rack of your dishwasher.

Wine glasses are made to different sizes and proportions according to grape type. This helps to enhance the characteristics of the wine to achieve maximum enjoyment. Typically, red wine is heavier bodied with a fuller aroma which requires great aeration, hence the bowl of red wine glasses are larger to allow for greater oxygenation.

Avoid carrying glassware by rim or foot. Be careful to minimise knocks and bumps which can cause chips, these dramatically weaken the strength of your glasses. Store upright in a dry cupboard.

• Paring Knives can be used for peeling, slicing, topping & tailing small fruit & vegetables and sculpting delicate garnishes.
• Utility Knives can be used for peeling & slicing larger fruit & vegetables and herbs. Serrated Utility Knives can be used on vegetables with harder surfaces like tomatoes.
• Bread Knives, with their serrated blade, can be used to slice bread.
• Cooks Knives, also sometimes called ‘Chefs Knives’, are the professional chef’s choice for slicing and chopping. They are a multi-purpose knife that be used for most kitchen tasks including cutting of meat, poultry, fruit & vegetables. The wide blade of a Cooks knife which tapers to a narrow point allows experienced chefs to rock the knife when dicing larger fruit & vegetables.
• Carving Knives are perfect for carving hot and cold roast meats and poultry. They are also handy for larger fruits such as melons and pineapple.
• Santoku Knives are a Japanese knife used to cut meat, fish, fruit & vegetables. It has a sharp edge as well as a granton edge i.e. with air pockets or indentations along the blade to allow for smoother & quicker food release when cutting.

Any stainless steel product can rust however stainless steel is more resistant to rust corrosion that other carbon or alloy steels. It is not ‘stain proof’ it only ‘stains less’. Hand washing an immediate hand towel drying is recommended for knives; however use in the dishwasher is also possible, though not optimal due to exposure to corrosive liquids etc.

All knives and indeed Wiltshire Knives (except Wiltshire Staysharp or Wiltshire Laser Knives) will go blunt if you do not sharpen them. Wiltshire Sharpening Steels and Rods are available to assist with keeping your knives sharp. Alternatively, Wiltshire Staysharp Knives have an in-built self-sharpening system ie. the scabbard, which allows for the knife to be sharpened every time it is pulled out from the case. Note: Wiltshire Laser Knives should not be sharpened as the blade has many serrations tested by a laser beam to be at the right cutting angle. This eliminates the need to re-sharpen them. The serrated edge however will eventually need re-aligning. Just run your knife blade down the edge of a wooden chopping board (do not attempt to do this on a plastic or glass chopping board).

Wiltshire Staysharp knives have been designed to always ‘staysharp’. Designed with the latest technology and materials, Wiltshire Staysharp knives include a unique sharpening system which surpasses all. Simply pull the knife out of the scabbard for the knife to be sharpened automatically. Wiltshire Staysharp’s sharpening cassette will need to be cleaned regularly, by lifting the end cap off the scabbard (as shown on pack), tapping the tip of the scabbard onto a clean benchtop surface (not food preparation area) and disposing of the small steel fillings that fallout.

When placing your Wiltshire Staysharp knife into the scabbard ensure, as per pack instructions, the blade edge is inserted into the scabbard with the blade edge facing towards the point of the ‘cutting edge’ symbol located on the insertion area of the scabbard. When releasing the scabbard, simply hit the ‘auto release’ button and the knife will glide out. Should the knife be inserted in the wrong way there should be no issue in removing it with force. It important however, in orders to maintain the optimal condition of your Wiltshire Staysharp scabbard, that you insert and release the knife in the proper way.

Most kitchen utensils are dishwasher safe, however please check your packaging on the specific product with our recommendations. Specifically for meat tenderisers, can openers, and wooden utensils, we recommend hand washing and drying thoroughly after use for that extra care and sparkle.

Nylon utensils are heat resistant up to 210°C, whilst silicone utensils can stand up to 230°C. Please do not leave the nylon and silicone tools lying in a heating pan or near the burners. Always wash your utensils in warm soapy water and dry thoroughly after use.

Despite the name, stainless steel can stain. Brown or rainbow marks can develop if it's overheated. Water and heat marks can be cleaned off stainless steel tools by dabbing a damp cloth in vinegar and rubbing it over your tools for a polished finish.