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Stainless Steel Cookware Care and Use Guidelines

Please follow these instructions and we believe that your stainless steel saucepan, casserole etc should last your decades

First, get rid of any stickers by soaking your cookware in warm water and scraping them off with your nail or a hard plastic kitchen utensil (but take care not to scratch the surface). Lemon juice is good at getting rid of any persistent glue.

Wash your pan well in soapy warm water BEFORE first use.

To keep the stainless steel surface smooth and scratch free, avoid using abrasive scourers or cleaning products such as bleach.

Do not store food or liquids in the pan after use - undissolved salts can damage the surface.

If you use a dishwasher, take care that the cleaning products you use are not abrasive - the really cautious only wash by hand.

If you get burnt food stuck on a pan, soak it in warm, soapy water first. For persist food residues, bring the soapy water to the boil and then letting the water cool before using a soft cleaner to remove.

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 appearing. If they do appear, they can be removed by boiling the pan with some white vinegar.

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