A set of mother of pearl plates is more than dinnerware—it is a piece of the ocean, crafted by nature and artisans. But unlike ceramic, it needs a little TLC to keep its shine. I have made every mistake (dishwasher! cold windowsills!) and learned how to keep my plates looking new for years. Here is your ultimate care guide.

First rule: Never use the dishwasher. This is non-negotiable. Dishwashers use harsh detergents that strip nacres natural finish, high heat that causes cracking, and abrasive jets that scratch. My first mother of pearl bowl went in the dishwasher once—came out dull and cracked. Now I hand-wash all my pieces, and they are perfect. Use mild, unscented soap (avoid citrus or antibacterial varieties—they leave residue) and a soft sponge. No steel wool or scouring pads—they will ruin the smooth surface.

Rinse with lukewarm water, not hot or cold. Extreme temperatures shock nacre, leading to cracks. I once set a plate with room-temperature cheese on a cold windowsill—small crack. Lesson learned: Keep plates away from sudden temperature changes. Do not serve hot food straight from the oven; let it cool to room temp first. No microwaving, no freezing—stick to cold/room-temp use.

Dry immediately. Mother of pearl is slightly porous, so air-drying causes water spots. Use a lint-free microfiber towel (I have one just for my plates) and pat—do not rub—to avoid scratches. Make sure to dry the rim and bottom too; water trapped there can damage the plate over time.

Store carefully to prevent scratches. Never stack plates directly—place a soft cloth or linen napkin between each one. I use a wall-mounted plate rack with padded hooks for my favorites; it keeps them safe and doubles as decor. If you use a cabinet, add a plate divider to keep plates upright and prevent shifting. Avoid storing near sharp objects or heavy cookware that could fall on them.

Remove stains naturally. Wine, coffee, or tomato sauce stains? Mix baking soda and water into a paste (like toothpaste) and gently rub with a soft cloth. Baking soda is mild enough to avoid scratches but tough on stains. Rinse and dry immediately. Never use commercial cleaners—they have chemicals that eat away at nacre.

Handle with care. Hold plates by the bottom or rim, not the edge. Do not use them to scrape food or cut—use utensils. If you drop one on wood, it might survive; tile or stone? Probably not. I keep a few extra small plates on hand, just in case, but with care, you wo not need them.

My grandmothers mother of pearl plate is 50 years old and still shimmers. With these tips, your plates can be heirlooms too. The extra care is minimal, and the reward—plates that make every meal feel special—is worth it.