Before First Use
Remove all labels and hang tags. Wash cookware
with a mild dish soap and warm water. Rinse
thoroughly and wipe dry immediately with a
soft dishtowel, or you may place cookware in the
dishwasher.
Stovetop Use
Always use a low-medium heat setting. To boil
water, a medium-high heat setting is sufficient.
The interior enameled surfaces must be treated
and are not suitable for dry cooking: select either
oil, butter or a cooking spray to completely cover
the stockpot's inside base before heating begins.
Always use potholders to grip side handles or
cover knobs, as they will become hot. Never
leave pans unattended at any time while cooking.
Never leave an empty pan over a hot burner;
doing so could ruin the cookware and cause
damage to the stovetop.
Oven Use
Enamel on steel stockpots and covers are oven
safe to 350°F. Caution should be used when
handling any cookware handles. Always use
potholders to grip side handles or cover knobs, as
they will become hot.
Cooking Utensils
To protect and preserve the surface of the
stockpot, use only wooden, plastic or heat-
resistant nylon kitchen tools to avoid scratching
the enamel interior. We do not recommend
using metal utensils, as they may scratch the
stockpot's surface.
Cleaning and Other Maintenance
Allow your stockpot to cool slightly first after
each use, then fill pan with warm water and a
liquid dish detergent; let soak. Do not fill a hot
pan with cold water or plunge into cold water
because thermal shock damage to enamel may
occur. Use a sponge or a soft cloth to remove any
remaining food particles. Do not use steel wool
or other metal pads that make coarse scratches.
Rinse thoroughly and dry immediately. If
preferred, cookware may be cleaned in the
dishwasher. Scrub pan edges gently to clean
if there is any discoloration or residue. Food
residue or buildup on your cookware can easily
be removed with a non-abrasive cleanser, or a
little warm vinegar may be used. Cover knobs
may become loose over a period of time. We
recommend checking them occasionally and
tightening knobs as needed.
Storage
Do not store stockpots when they are still damp
and always store carefully in a dry cupboard area.
Avoid stacking and overcrowding to prevent
scratching and chipping of enamel surface.
C L A S S I C E N A M E L O N S T E E L S T O C K P O T
Congratulations on your purchase of Cuisinart® Chef's Classic™ Enamel on Steel Stockpot! Designed from
the inside out for today’s lifestyles, our Cuisinart® Cookware combines uncompromising superior cooking
performance with a professional look.
Follow the suggestions in this booklet to preserve and maintain the cookware's original beauty.
