Use and Care Manual

Gleaning and
Maintenance:
Cookware
is
dishwasher-safe,
However washing by hand is recom-
mended,
it will
prolong
lifespan significantly.
Hand Washing:
Clean up is as simple as using a sponge
and hot soapy water. Do not
use abrasive cleaning
pads
such as steel
wool
or scouring
powder
as
these will scratch the surface.
lf
you get
burnt
food
stuck on a
pan,
soak it in warm, soapy water
for
one to two
hours. For
persist
food
residue, bring the soapy
water
to a boil, then
let the water
cool before
using a soft cleaner to
remove the stuck-on food.
.
Allow
overheated
pans
to cool naturally
(e.g.
if food has been
burnt on or
the saucepan was left empty on the heat). DO
NOT
immediately
place
in cold water.
.
Add salt to the food only after
it has
started
to
boil or reached a
very high heat to
prevent
white spots
from
appearing on the
cookware.
lf they do appear, they can be
removed
by boiling
some white vinegar
in
the
pan.
Never use bleach or chlorine-based
products
on the cookware, as it is
extremely corrosive;
even when diluted, it will cause tiny
pits
to appear
in the
surface
of the steel, which might not be
visible,
but
will
effect
cooking
performance.
Do not allow the
pan
to boil dry as
this may
cause
damage to the
pan.