In addition to their origin and the way they are grown, our handling also influences the quality of fruit and vegetables. Vegetables that are cooked for too long not only lose their flavour, but also their vitamins. To ensure good quality and enjoyment, the ingredients should be fresh and handled with care at every stage of the process. As a state-of-the-art material, ceramic is odourless and tasteless. Vegetables such as onions and even garlic do not leave any odours on the surface and do not absorb any.

It is not necessary to wash each lettuce leaf individually under running water, as the large surface area can quickly lead to a loss of nutrients. It is sufficient to detach the individual lettuce leaves from the head of lettuce and wash them thoroughly as a whole in the bowl of the ceramic sink with plenty of water. Simply fill the basin with cold water and immerse the crunchy leaves in it. For most salads, one wash is sufficient. If the lettuce is very dirty, this process should be repeated 2-3 times until the water runs clear. In between, drain the lettuce in a sieve or spin it briefly. When washing, the leaves should remain intact and crisp. Never leave the leaves in the water for a long time, as this will cause them to wilt and lose their water-soluble ingredients.