Stainless steel cutters are easy to maintain and don't require any special care.
Tinned steel cutters should be stored in a dry place, and perhaps lightly oiled before storing them for a long period of time. We suggest that you review our guide on Use and Care of Tinned Cookie Cutters, below.
Some simple methods in use and care will ensure the longevity of the tin. Tin is a soft metal that covers the steel underneath, and protects it from rust. Tinned cookie cutters should be cleaned with a dishcloth or sponge. Never use abrasive cleaning materials, such as metal scouring pads. Avoid using cleansers and detergents that contain high percentages of free alkali or acid. Tin is reactive to tri-sodium phosphate, meta-silicate and chlorine. Avoid using detergents or cleansers containing high quantities of these materials.
Tinned steel cutters should be dried thoroughly immediately after washing to prevent rust from forming on spots where the tin might have worn off, and around edges where turned, soldered or welded. Store tinned cookie cutters in a dry location.
To renew rusted cookie cutters, use fine sandpaper to remove the surface rust, hand wash with hot sudsy water, dry thoroughly, and use.
Before storing, hand wash with hot sudsy water, dry thoroughly, lightly coat the cutters with mineral oil from a cloth or paper towel, and place in a plastic bag.
We recommend mineral oil over vegetable oil because it does not get sticky or become rancid. Food grade mineral oil is readily available in supermarkets and drug stores. Often, the oily content of cookie dough can be enough to keep cutters from rusting, and they need only be wiped with a paper towel if frequently used. If used infrequently, we recommend hand washing, drying thoroughly, and lightly coating with mineral oil before storing.
Re-tinning cookie cutters is not recommended, except for antique cutters, because the expense is much greater than purchasing new ones.