STAINLESS STEEL COOKWARE USE & CARE

Please read instructions before using your new cookware. Save these instructions.

Care and Cleaning

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• Before first use, wash in hot soapy water, rinse, and towel dry.
• Keep your stainless cookware looking beautiful by soaking in hot soapy water after use. Then wash, rinse and hand dry.
• Note: Everyday use may result in minor scratching; this will not interfere with cooking performance.
• Do not use steel wool, scouring pads, oven cleaners, bleach, or strong abrasive cleaners.
• It is okay to use your metal utensils, but do not use knives or electric beaters.

Cooking Tips

• To prevent sticking, spray pan with nonstick cooking spray or add a small amount of oil, margarine, or butter to a cold pan. Heat on medium temperature for one to two minutes before adding food.
• Be sure your cooking surface is level. Burners and stoves that are not level may cause fats to pool: pooled fats and oils do not adequately cover cooking surfaces.
• Clean pan thoroughly after each use. Food films cause sticking and discoloration on the pan when pan is reheated.
• Sticking may also be caused by high heat. When fats or oils smoke, the heat is too high.
• To avoid salt damage (small white dots or pits), add salt after food begins to cook or after liquids begin to boil. Pitting does not interfere with cooking performance, but it can diminish the beauty of the stainless steel.
• Do not store foods seasoned with salt in cookware.

Important Safeguards

• Never let liquids boil dry, the extreme temperatures can cause irreparable damage to your cookware.
• Do not preheat cookware empty.
• Overheating or allowing gas flames to come up the sides of pan can cause brown/blue discoloration. A low to medium heat setting is all you need for most cooking applications (except for boiling water).
• For best results, use a burner smaller in diameter than the pan.
• High iron content in water can cause pan to appear rusty.