dd_left_bullet.gifBarlow Tyrie
dd_left_bullet.gifBerti Knives
dd_left_bullet.gifChilewich
dd_left_bullet.gifDavid Mellor
dd_left_bullet.gifCoupe
dd_left_bullet.gifChez Panisse
dd_left_bullet.gifPlaza
dd_left_bullet.gifAccessories
dd_left_bullet.gifRim
dd_left_bullet.gifSeasonal Collection
dd_left_bullet.gifiittala
dd_left_bullet.gifJars Ceramics
dd_left_bullet.gifJokipiin Pellava
dd_left_bullet.gifKosta Boda
dd_left_bullet.gifLibeco Home
dd_left_bullet.gifMatch Pewter
dd_left_bullet.gifMauviel
dd_left_bullet.gifModern Outdoor
dd_left_bullet.gifModern Twist
dd_left_bullet.gifMusic of the Spheres
dd_left_bullet.gifOrrefors
dd_left_bullet.gifPillivuyt
dd_left_bullet.gifRevol France
dd_left_bullet.gifRosle
dd_left_bullet.gifSimon Pearce
dd_left_bullet.gifVerso Design
dd_left_bullet.gifJonathans Spoons
dd_left_bullet.gifOutdoor Furniture
dd_left_bullet.gifTableware
dd_left_bullet.gifKitchen
dd_left_bullet.gifServing
dd_left_bullet.gifDrinkware
dd_left_bullet.gifFloor Covering
dd_left_bullet.gifDecor
dd_left_bullet.gifBed & Bath
dd_left_bullet.gifGifts and Fashion
dd_left_bullet.gifGift Certificate
dd_left_bullet.gifAbout Us
dd_left_bullet.gifGift Registry
dd_left_bullet.gifCustomer Service
dd_left_bullet.gifDidriks News
About us
Contact Us
Customer Service
Gift Certificate
Free Gift Wrap
Trade Program
Careers
Didriks Blog
Quality and Care of Heath Ceramics Dinnerware

Heathware can be used in conventional and microwave ovens, and is dishwasher safe.

For warming, ware should be placed in a cool oven and brought to the desired temperature.

Heathware should not be used over or under direct heat or shocked from one extreme temperature to another.
 
To remove marks left by silverware, dishes may be cleaned with Bar Keepers Friend – available in our Factory Store or online and in most major hardware stores. Stainless steel and some other metals, including aluminum, can mark dinnerware. This is because the surface of the ceramic dinnerware is actually harder than these metals. This is not damage to the glaze and can be removed. If all of the metal used in your establishment is the proper grade of stainless steel (301 or 304 stainless for flatware, 302 for shelving, 410 for solid knives), you can minimize this.