Terms And Conditions

1. Year TOFFI WARRANTY

TOFFI Malaysia is a warranty to you that TOFFI Malaysia is free from defects in material and workmanship at the time of its purchase. For this warranty to apply, you must follow the care and use instructions provided with the utensil. This warranty covers normal household use and also for its intended purpose only. Warranty currently only covers these series:

  • Sandwiched Bottom Cookware
  • Professional Chefs Knife
  • HDPE Chopping Board
  • Stainless Steel Food Pan
Return and claim warranty against manufacturer defect & damaged due to normal intended use of product only. (Effective for 1 year period from the date of purchase)
15 Days FREE Return Upon Receival (Make sure in new condition)
Shipping and handling fees for products return to us are to be paid for by the customer. (Except during 15 Days return period)
Shipping for replacement product will be covered by us.
Defective cookware will be replaced free of charge, or replaced by a similar product or one of equivalent value if the product is no longer in production. Replacement with the same utensil cannot be guaranteed.
Click HERE to register your Warranty.

2. Use & Care (Cookware/Stainless Steel Kitchenware):

  • Pre-Wash Before First Use: Wash your new cookware in warm, soapy water before using it for the first time. Rinse thoroughly and dry with a soft cloth.
  • Cooking: Use low to medium heat settings when cooking with stainless steel cookware to prevent overheating and discoloration. Avoid high heat settings, as they can cause food to stick and damage the cookware.
  • Use of Utensils: Use non-metal utensils such as silicone, nylon, or wooden utensils to avoid scratching the surface of the cookware. Metal utensils can cause damage to the stainless steel finish.
  • Cleaning: After each use, allow the cookware to cool before cleaning. Wash with warm, soapy water and a soft sponge or cloth. For stubborn stains or residue, use a mild stainless steel cleaner. Avoid harsh abrasives or scouring pads, as they can scratch the surface.
  • Avoiding Abrasive Cleaners: Do not use abrasive cleaners, bleach, or harsh chemicals, as they can damage the stainless steel and affect its performance.
  • Drying and Storage: Thoroughly dry the cookware with a soft cloth after cleaning to prevent water spots and corrosion. Store cookware in a dry, well-ventilated area to prevent moisture buildup. Avoid stacking cookware pieces to prevent scratches and dents.

3. Use & Care (Professional Chefs Knife):

  • Hand Washing: Always hand wash your knife with mild soap and warm water immediately after each use. Avoid soaking the knife for extended periods.
  • Drying: Thoroughly dry the knife with a clean towel before storage to prevent corrosion.
  • Storage: Store your knife in a dry, well-ventilated area. Avoid storing it in damp environments or in contact with other metal objects to prevent scratches and corrosion.
  • Sharpening: Regularly maintain the sharpness of your knife using a sharpening stone or a honing steel. Follow the recommended sharpening angle for best results.
  • Cutting Surface: Use a cutting board made of wood or plastic to preserve the blade edge. Avoid cutting on hard surfaces such as glass, ceramic, or stone countertops, as they can dull the blade.
  • Avoiding Hard Foods: Refrain from using your knife to cut through frozen foods, bones, or hard shells, as this can damage the blade.
  • Handle Care: Clean the handle of your knife with a damp cloth if necessary. Avoid exposing the handle to extreme heat or prolonged moisture.
  • Professional Sharpening: If you're unsure about sharpening your knife yourself, consider seeking professional sharpening services to maintain its edge.

4. Use & Care (HDPE Chopping Board):

  • Cleaning: After each use, wash the chopping board with warm, soapy water using a mild detergent. Avoid harsh or abrasive cleaners that can damage the surface.
  • Sanitizing: To sanitize the chopping board, you can use a solution of one part vinegar to four parts waters, or a diluted bleach solution (one tablespoon of bleach per gallon of water). Rinse thoroughly with water afterward.
  • Drying: Always dry the chopping board thoroughly with a clean cloth or allow it to air dry completely before storing. Moisture left on the board for extended periods can promote bacterial growth.
  • Avoiding High Heat: Do not expose the chopping board to extreme heat or open flame, as it may cause warping or damage to the surface.
  • Avoiding Cutting with Sharp Objects: While high-density polyethylene is durable, avoid cutting directly on the chopping board with sharp knives or utensils that may leave deep scratches. Instead, use a cutting mat or other protective surface.
  • Storage: Store the chopping board in a clean, dry area away from direct sunlight and heat sources. Avoid stacking heavy items on top of the board to prevent warping.

5. What DOES the Warranty cover?

Sandwiched Bottom Cookware / Stainless Steel Kitchenware

  • Defective Materials: If your product exhibits defects in materials or workmanship, we will replace it at our discretion, free of charge. (15 Days return period)
  • Leaking that is caused by manufacturer’s defect.

Professional Chefs Knives
  • Defective Materials: If your product exhibits defects in materials or workmanship, we will replace it at our discretion, free of charge. (15 Days return period)
  • Broken/Shattered Blade (Does not include chipped/bent Knives)
  • Blade is separated from handle during normal use.

High Density Polyethylene Chopping Boards
  • Defective Materials: If your product exhibits defects in materials or workmanship, we will replace it at our discretion, free of charge. (15 Days return period)
  • Boards that are clearly broken or shattered in pieces during normal use.

6. What DOES NOT the Warranty cover?

Sandwiched Bottom Cookware / Stainless Steel Kitchenware

  • Damage caused by misuse / improper use.
  • Damage caused by neglect, remaining oil / fat on the hob and bottom of the pan.
  • Damage due to improper storage (unprotected stacking) that may scrape the non-stick coating.
  • Damage due to overheating or boiling dry (formation of tar)
  • Damage due to scratching with unsuitable cooking utensils made of metal such as pointed of sharp-edged knives, forks, mixers or blenders.
  • Damage from abrasive cleaners in dishwashers.

Professional Chefs Knives
  • Normal Wear and Tear: Please note that our warranty does not cover normal wear and tear, misuse, abuse, improper storage, or accidents
  • Modification or Disassembly: Any attempt to modify or disassemble the knife will void the warranty.
  • Chipped, Bent, Dull Knives.
  • Rust or damage from improper storage. (such as leaving blade in sink)
  • Accidental Damage.

High Density Polyethylene Chopping Boards
  • Scratches or marks caused by hard chopping or slamming of other equipment will void the warranty.
  • Discoloured of product after some time.
  • Minor size difference from original purchased size. (few millimetres off that caused by manufacturer)

7. How to claim your Warranty?

  1. Email to contactus@toffi.com.my your Name, IC Number, Place of Purchase & attached with your Original Receipt for us to verify your warranty. (PREPARE E FORM)
  2. Our TOFFI customer care team will process your Warranty Claim and contact you within 7 working days. Once completed, please proceed to send the returned goods back to us. (Shipping fees for returns will not be covered after 15 days upon receival).
  3. Securely package your items for shipping so they won’t be damaged in transit and proceed to ship your package using a traceable shipping method to:
    4. TLC Houseware Sdn Bhd
    Attn: TOFFI Warranty 44-B, Lebuh Macallum, 10300 Georgetown, Penang, Malaysia.