Frequently Asked Questions(FAQs)

What is Stainless Steel?

Stainless steel is an alloy of Iron with a minimum of 11% Chromium. Chromium produces a thin layer of oxide on the surface of the steel known as the ‘passive layer’. This prevents any further corrosion of the surface. Increasing the amount of Chromium gives an increased resistance to corrosion.

Stainless steel also contains varying amounts of Carbon, Silicon and Manganese. Other elements, such as Nickel and Molybdenum, may be added to impact other useful properties such as enhanced formability and increased corrosion resistance.

Does Stainless Steel Corrode?

Although stainless steel is much more resistant to corrosion than ordinary carbon or alloy steels, in some circumstances it can corrode. It is ‘stain-less’ not ‘stain-impossible’. In normal atmospheric or water-based environments, stainless steel will not corrode as demonstrated by domestic sink units, cutlery, saucepans and work-surfaces.

In more aggressive conditions, the basic types of stainless steel may corrode and a more highly alloys stainless steel can be used.

Does Stainless Steel Scratch?

Over time the stainless steel surface will superficially scratch and mark to form a ‘patina’, which becomes a feature of the surface. These marks are purely superficial.

Is Stainless Steel Durable?

Stainless steel is extremely durable. A stainless steel worktop will last for many, many years. In our view, it would not wear out. The stainless steel surface also remains totally hygienic* over its lifetime.

*Subject to cleanliness.

Is Stainless Steel Hygienic?

Stainless steel offers a totally hygienic surface, which is why it’s used in abundance in commercial kitchens, where hygiene is paramount.

How Do You Clean & Maintain Stainless Steel?

Stainless steel sinks and worktops require regular care.


1. Wash down the surface using water containing soap or mild detergent.

2. Always rinse the surface with clean water and dry with a soft cloth / E-Cloth.

3. A thorough cleaning operation can be completed, by polishing the surface with a stainless steel polish and a soft cloth.


1. Any discolouration should be removed immediately using a mild proprietary cleaner such as ‘Cif’ gently rubbing with the grain of the metal.

2. After use, rinse thoroughly as above, with clean water and dry with a soft cloth / E-Cloth.

3. Remove dirt and limescale deposits on a regular basis.

4. Do not use cleaning agents containing chlorine (generally sodium hypochlorite) or hydrochloric acid.

5. If you use steel wool for cleaning, it must be made of non-rusting stainless steel.

6. Avoid lengthy contact with salty liquids.

7. Avoid direct or prolonged contact with rusting objects (cast – iron pans or iron filings).

8. Do not use your sink for dyeing or bleaching fabric or hair.


1. Do not cut directly onto stainless steel worktops – ALWAYS use a cutting board.

2. Do not place hot pans etc., directly onto the stainless steel work surface – ALWAYS use a pan stand.

3. Do not use course abrasive materials such as harsh scouring pads / wire wool etc. They can scratch the stainless steel surface. In addition metal particles left on the surface can quickly turn to rust and leave rust stains on the surface.

4. Most common bleaches, toilet cleaners, photographic developing liquids, acids, concentrated disinfectants, chlorine (often present as hypochlorite) and strong alkalies (for example caustic soda) can otherwise, come into contact with the surface, they should be thoroughly rinsed off as described in ‘Regular Cleaning’.


1. These stains usually involve limescale deposits, which appear depending on the hardness of the drinking water. These limescale deposits retain dirt particles to greater extent, with the result that unattractive stains form in only a short period of time.

2. Small iron and rust particles from the water mains network may also make it appear as though there are rusty marks, particularly in the case of new buildings or when repairs are being carried out to the mains pipelines, and where cast-iron water pipes are involved.

What are the different Grades of Stainless Steel used by Cavendish Equipment?

The two major types of Stainless Steel used by Cavendish are:

a. Austenitic grade Stainless Steel. Code EN1.4301 – otherwise known as 304 grade for the manufacture of stainless steel food preparation surfaces.

b. Ferritic grade Stainless Steel. Code EN1.4016 – otherwise known as 430 grade for the manufacture of stainless steel cabinets.

What Stainless Steel Finishes are Available?

Cavendish manufactures all of its products in a Satin Finish stainless steel. This finish is a grained stainless steel and you will find it will match any stainless steel appliances that are also Satin Finished. The stainless steel has been polished to a 240 grit silicon finish. Click here for more info.

What is the standard Delivery Lead-Times?

Lead-Times can vary dependent on whether your product will be just stainless steel or a hybrid design (stainless steel and silver colour MFC).

  • Worktops – Approximately 5 – 10* working days.
  • Individual Cabinets – Approximately 10* working days for stainless steel & approximately 10 – 15* working days for hybrid.

*Dependent on current booking order.

How Do You Fix Splash Backs to Walls?

Stainless steel splash backs are normally fixed to a wall with a “GRAB” adhesive (for example, No Nails). We can supply you with this adhesive. Click here to find out more info.

How Are My Goods Delivered?

Smaller items, such as a splash back or small worktop, would be couriered. Items such as large worktops or multiple cabinets, would normally be delivered by our own van.

What Guarantees Are Offered On Your Products?

Kitchen units and worktops are guaranteed by the Cavendish Equipment Ltd for a period of 2 years against any manufacturing fault. Click here to find out more info.