Cookware Basics


Before the first use: Wash each utensil in hot soapy water and 1 cup of white vinegar to remove manufacturing oils. Rinse with clear hot water and dry promptly.
Daily use cleaning: Allow pan to cool before cleaning, remove food particles and wash in hot soapy water, rinse and dry promptly or place in dishwasher.
Stubborn stains: For stubborn stains or stuck-on food, pour water in warm pan, let soak for 10 minutes, then wash with hot soapy water and a cloth. Rinse and dry promptly. For tougher stains and water spots, pour a small amount of stainless steel cleaner such as Kleen King (available from your distributor) or Bar Keepers Friend into a damp pan and clean with dry folded paper towel making circular motions. Rinse and dry promptly. To clean outer finish, wet a paper towel first, then add cleaner to paper towel and work into paste; dry powder may cause scratching. Rinse and dry promptly.
Avoid using abrasive cleaning pads on the outside of your cookware as they may dull the finish.
For bronze or blue heat tint: If your utensils bronze on the interior, rewash thoroughly with vinegar and hot soapy water to remove the balance of manufacturing oils and polishing compounds. Blue heat tints may result from persistent over-heating. Spread stainless steel cleaner on a damp pan and rub with paper towel or cloth in circular motions until utensil is clean. Rinse and dry promptly.
To restore cookware to its original luster. Remove handles and knobs. Liberally spray utensil with oven cleaner and let stand for 10 minutes. Wipe off oven cleaner with paper towel or other non-abrasive cloth. Wash in hot soapy water. Rinse and dry promptly.
Note Minor surface scratches may appear on the inside of the pan, but have no effect on cooking. All pieces are dishwasher safe, including the electric skillet. Other recommended stainless steel cleaners include: Steel-Glo, Twinkle, Zud, Bon-Ami, Cameo Copper Cleaner and Copper- Brite.
Do not use a cleaner which contains chlorine bleach.
When using salt: Although stainless steel is very durable, it is not indestructible. Pitting may occur if undissolved salt is allowed to remain in the bottom of utensil. Do not allow acidic foods or food that have been seasoned to remain in utensil for extended time periods.

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