CARE & USE INSTRUCTIONS

BEFORE USE

Remove all labels, tickets and packaging (remove labels by soaking in water). Wash in warm soapy water, rinse and dry thoroughly. Season non-stick surfaces by pouring in a small amount of cooking oil, spread thoroughly and wipe off with a clean cloth.

IN USE

Select heating ring to suit size of the pan, ideally slightly smaller than the base of the pan. Adjust gas flame to the size of the base; do not allow it to lick up the side.

Do not leave empty cookware on heated hob; temperatures can be reached within a very short time which will destroy the base and non-stick. Never allow your stainless steel pan to boil dry as the melting temperature of the encapsulated base can be reached. Do not plunge hot cookware into cold water or place cold cookware on a preheated hob, the thermal shock caused by this may damage the base.

NON STICK SURFACES

Use wooden or plastic coated kitchen tools with non-stick pans, metal tools can damage the coating.

Never try to cut food in the pan; this will cause permanent damage to the coating. When using high heat settings, be careful not to overheat the non-stick surface.

CLEANING YOUR COOKWARE

Wash your cookware in hot water containing detergent. Do not use metal scouring pads or other abrasive cleaners on non-stick surfaces. Stubborn stains may need to be left to soak for a while and removed by gentle scrubbing with a plastic scourer or similar. Never use metal scouring pads or abrasive cleaners on the exterior of your cookware. The use of a proprietary stainless steel cleaner may be used periodically to restore the polished exterior.