CLEANING
Standard Care:
Before first use and after each
use, wash pans thoroughly with mild dishwashing
detergent and warm water. If food remains on the
surface, boil a mixture of water and vinegar into
the pan to dislodge the food particles.
To remove stubborn food residue and stains, use
a non-scratch scrub sponge and a fine-powdered
or soft cleanser.
Spots and Stains:
Never use oven cleaners to
clean cookware. They will ruin the cookware.
A cloudy or spotted film may form, which can
be removed with a mild solution of water and
lemon juice or vinegar.
Dishwasher:
This cookware is dishwasher-safe.
However, over time, harsh dishwasher detergents
may dull the stainless steel finish.
Storage:
To avoid scratches on the cookware
exterior, place paper towels between pans
when storing.
HANDLES
Hot Handles:
Handles can get very hot under some
conditions. Use caution when touching them and
always have potholders or oven mitts available for use.
Handle Position when Cooking:
Position pans so
that handles are not over other hot burners. Do
not allow handles to extend beyond the edge of
the stove where pans can be knocked off the
cooktop. When cooking on a gas stove, place the
pan on the burner with the handle lined up with
one of the burner grate arms to help prevent the
pan from tipping.
Loose Handles:
Periodically, check handles to
be sure they are not loose. NEVER USE A PAN
THAT HAS A LOOSE HANDLE.
LIDS
Steam:
When removing lids, always position the
lid so that the steam is directed away from you.
Rising steam can cause burns.
Cleaning:
Never use metal utensils, sharp
instruments or harsh abrasives that may scratch
the lid.
