If the silver screw knob or shaker top appears to be stuck on the mill and you are unable to remove it, then corrosion may have taken place between the two metal parts. If this has happened, you will not be able to remove the top so please Contact Us for a replacement.
To avoid this happening again or with a new mill, always remove the salt section of a Combi Mill when refilling. Filling it while it is still in position is when salt becomes trapped in the threaded part of the shaft and causes the corrosion.
To refill, always remove the salt section and fill with ready ground table salt. Apply a small amount of cooking oil (eg. olive or vegetable oil) to the thread of the shaft. Replace the salt section and shaker top and screw knob.
If you have any problems or further questions, please Contact Us.
Firstly, ensure that the salt you use in your mill is perfectly dry and free flowing and always keep your refill container in a dry place. Adding a few grains of rice to the salt in the mill helps to absorb any latent moisture in the salt. The rice will be ground up with the salt and will not be noticeable in your food.
Finely ground particles of salt or pepper will be produced inside a mill during the grinding process. These particles will fall to the bottom of the mill and may come out as a fine ‘dust’ once you have finished grinding. Always shake your mills after grinding to remove excess grounds, which also helps keep the grinders free for the next time you use the mill.
This depends entirely on the mechanism. Salt can only be used in a mill that has a nylon or ceramic mechanism. Salt can not be used in a carbon steel mechanism. Pepper can only be used in a mill that has a ceramic or carbon steel mechanism. Pepper can not be used in a nylon mechanism. The only mills where salt and pepper can both be used are if they have a ceramic mechanism.
Yes. All our salt and pepper mills are covered with a lifetime mechanism guarantee, despite what your item packaging may say. Electronic mill mechanisms also have lifetime cover, however battery cell units are covered for two years. Accidental breakage and damage from misuse are not covered by the mechanism guarantee.
Please check the black collar is fastened correctly creating a tight seal. Ensure the filter end is not blocked by ingredients. Product needs to be pumped a recommended 7 times to ensure good spray output.
Carbon steel woks arrive from the factory covered in an anti-rust coating. You can’t see it, but you need to scrub it off – on the inside and outside of the wok – using dish soap, hot water and a stainless-steel scrubbing sponge. Rinse well.
Rather than towel drying the wok, set it on the stovetop on low heat for a few minutes. Turn off the heat and let the dry wok cool. The color of the inside of the wok may begin to change at this point. This is a normal part of the seasoning process.
Once the wok is dry, heat it on high until a bead of water dropped into the well evaporates in one second.
Swirl in oil and add ginger and scallion. Reduce heat to medium and stir fry the vegetables slowly for about 5 minutes, until softened. Continue stir-frying for up to 15 minutes more, pressing the vegetables against the sides of the wok. The color of the inside of the wok may continue to darken/change.
Turn off the heat and allow the wok to cool. Discard the vegetables.
Wash the wok with hot water (no soap) and a soft sponge.
Dry the wok by placing it on the stovetop on low heat for a few minutes. Once it’s dry, turn off the heat and let it cool. Your wok is now ready for cooking!