Stainless Steel Cookware Care & User Instructions

GUY FIERI’S FLAVORTOWN

STAINLESS STEEL COOKWARE

 

BEFORE FIRST USE

  1. Carefully read all instructions and remove all labels.
  2. Wash pots, pans and lids in warm water with a mild dish soap. Rinse thoroughly in warm water and wipe dry with a soft dish towel.

EXTENDING THE LIFE OF YOUR COOKWARE

To maintain the appearance and performance of your cookware, follow these instructions:

  • Although this product is dishwasher safe, we recommend handwashing with a gentle dish soap.
  • Do not preheat pans on high heat to speed up the process. Applying excessive heat to an empty pan can cause damage.
  • DO NOT exceed 500°F on the stove or in the oven for Stainless Steel Cookware.
  • DO NOT exceed 300°F in the oven for glass covers.
  • Never allow cookware to boil dry
  • Never immerse a hot pan in cold water, as this may lead to irreparable warping.

    STOVETOP USE

    Stainless steel cookware is safe for use on induction, gas, electric, electric coil, halogen, and ceramic cooktops. Ensure to use a burner that matches the size of your pan, and keep the handle away from the burner. If using a gas range, ensure the flame doesn’t extend up the sides of the pan to prevent the handle from getting too hot and the pan from discoloration. Remember to use medium to low heat. High heat may damage or discolor cookware and continual overheating or uncovered cooking may cause food to burn. Pot holders are recommended when moving or lifting hot cookware.

    CAUTION

    Undissolved salt may leave white spots on stainless steel cookware. To avoid small white dots or pits from forming in your pan, bring liquids to a boil or wait until food starts to cook before adding salt. Pitting does not interfere with cooking performance but can diminish the beauty of your pan’s interior.

    STAINLESS STEEL COOKWARE CLEANING

    Wash with warm, soapy water and dry immediately with a soft cloth. Remove burnt-on food by soaking for a few minutes. Never use steel wool or scouring powder on pots as these may scratch the surface. If scrubbing is necessary, use a nylon pad with warm, soapy water or a non-abrasive, silicate-based cleaner. Avoid chlorine cleaners as they cause scratching. For greasy stains, use a stainless steel cleaner with a damp cloth. For stubborn stains, combine equal parts dish soap, white vinegar and water then cover; heat to boiling, turn off heat and let stand 30 minutes. Any hard water or brown/blue spots from excessive heat will not affect cookware performance.

    DISHWASHER USE

    Use a dishwasher detergent that does not contain bleach or citrus additives.