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Cookware Cleaning and Care Instructions

General Tips:

Sliding Pans: Avoid sliding or dragging your cookware over the surface of your stovetop, especially glass top ranges, as scratches may result. We are not responsible for scratched stovetops.

Microwaves: Never use your cookware in the microwave.

Oven Use:Caution: Always use potholders when removing cookware from the oven. All cookware is oven safe to 350°F. Cookware with stainless steel handles in oven safe to 500°F. NOTE: Some cookware may be safe at other temperatures depending upon the product specifics. See packaging for specifics. Oven use may cause rubberized handles to slightly fade in color but will not affect performance. Glass lids are oven safe to 500°F.

Broiler: Never place a nonstick pan under the broiler. Cookware with metal handles and no nonstick is broiler-safe.

Utensils: Do not use metal or sharp-edged utensils in nonstick pans. Metal utensils will scratch both stainless steel and nonstick surfaces. Scratches and peeling due to metal utensil use is not covered under warranty.
This cookware is not intended for commercial use or restaurant use.
Do not make a double boiler out of pots that are not designed for that purpose.

Nonstick Cookware:

Standard care:
Use low to medium heat only. Excessive use of high heat will cause pan warping and permanent nonstick coating damage. Use of high heat and resulting nonstick damage is not covered under your warranty.

Nonstick Sprays: Do not use nonstick cooking sprays on nonstick cookware – an invisible buildup will impair the nonstick release system and food will stick in your pan.

Oil: Oil is not needed on nonstick cookware, but if you prefer oil for flavor, olive oil or peanut oil is recommended. Heavy vegetable oils may leave a residue that can affect nonstick performance. Use low heat when heating up oils. Oils can quickly overheat and cause a fire.


Standard Care:

All cookware: Before first used 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.
Copper bottom pan: A protective layer has been applied to the copper base to prevent tarnishing during packaging. BEFORE FIRST USE, remove this layer by dissolving 3 tablespoons of baking soda in 3 quarts of hot water and soak each pan for 20 minutes. Then rinse with cold water and dry.

Spots and Stains:

Never use oven cleaners to clean cookware. They will ruin the cookware.

Hard-Anodized: To lessen a stain, make a paste of baking soda and water, apply to pan and scrub with a nonabrasive plastic mesh pad such as Scotch-Brite. Do not use steel wool coarse scouring pads or powder. Please note that plain hard-anodized exterior cookware is porous. Staining will occur if food is spilled or allowed to boil over onto the exterior of the pan.
Stainless Steel or Nonstick: A spotted white film may form which can be removed with a mild solution of water and lemon juice or vinegar.


Some cookware materials are NOT dishwasher safe. Placing these types of cookware in the dishwasher will result in the discoloration of your pans due to high water temperature and harsh detergents.

The following types of cookware materials are NOT dishwasher safe, Using them in the dishwasher will void your entire warranty.:
-Hard-Anodized Aluminum cookware
-Porcelain Enamel-exterior cookware
-Copper Bottom cookware
-Plain Aluminum cookware

The following types of cookware materials are dishwasher safe:
-Stainless Steel cookware (with or without nonstick coating): Over time, the harsh dishwasher detergents may dull the stainless steel exterior.
-Aluminum cookware with exterior color coating (silicone polyester) with or without nonstick.
-Machined base cookware with rings of exposed aluminum: Over time, repeated use in the dishwasher will cause slight discoloration of the exposed aluminum but will not affect performance.
-Some hard-anodized cookware is specifically designed to be safe for use in the dishwasher. For your hard-anodized cookware to be dishwasher safe, all hard-anodized surfaces need to be completely encapsulated such that there is no exposed hard-anodized surface. Hard-anodized cookware that is dishwasher safe will be noted on the product packaging.

Storage: To avoid scratches or chips on the cookware exterior, place paper towels between pans when storing.



Hot handles and knobs: Handles and knobs can get very hot under some conditions. Use caution when touching them and always have potholders 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.

Loose handles:
Periodically, check handles and knobs to be sure they are not loose. If the handles are attached with screws, re-tighten the screws, being careful not to over-tighten. If the screw cannot be tightened, please contact Consumer Relations for a replacement. Handles that are attached with screws that are loose can separate from the pan and cause personal injury or property damage. Never use a pan that has a loose handle.

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