Use and Care
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. Pans with nonstick surfaces should only be wiped with cooking oil to condition them.
Stovetop Use
Cookware is suitable for all range tops: gas electric, ceramic or induction. Always use a low-medium heat
setting. To boil water, a medium-high heat setting is sufficient. The interior enameled surface must be
treated and are not suitable for dry cooking: select either oil, butter or a cooking spray to use and
completely cover the pans inside base before heating begins. Nonstick surfaces can be used dry but pay
careful attention not to overheat any surface. 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
Pans are oven safe to 500°F (260°C). Caution should be used when handling any cookware handles.
Always use potholders to grip side handle or cover knobs, as they will become hot.
Serving
Place hot pans on trivet or wooden board when serving. Never place a hot pan directly on an
unprotected surface.
Cooking Utensils
To protect and preserve the surface of the pans, 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 pan’s surface (but will not impair its performance). Do not cut food directly in the cookware. You
may use hand blenders or mixers directly in the cookware; this may scratch pan interiors, but pan’s
performance will not be affected.
Cleaning and Other Maintenance
Allows pans 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. To remove tough stains, cleaning products such as Bon
Ami® 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 pans when they are still damp and always store carefully in a dry cupboard area. Avoid
stacking and overcrowding when storing cookware to prevent scratching and chipping of cast iron
surface.
