The use of nonstick cooking spray is also not recommended as it may reduce the performance of the nonstick surface over time. If the fat is smoking the pan is getting too hot. Do not overheat empty cookware or cook fat or oil to the extent it burns and turns black. Never use high heat unless boiling liquids. Plastic, nylon, silicone, or wooden utensils are recommended as metal utensils may scratch the nonstick surface.Ĭook over low and medium heat. Never place a hot pan under cold water, as it could cause warping. Nylon scrubbing pads can be used on stainless steel surfaces only. Use a wooden spoon to loosen the food particles from the surface.ĭo not use oven cleaners, steel wool, steel scouring pads, harsh detergents or detergents containing bleach or peroxide, which can damage the pan. Some stains and food remnants may take more care to remove.įor discoloration, like blue or rainbow coloring, wipe the pan with a sponge or soft cloth and white vinegar.įor cloudy white hard water spots, remove by boiling a 1:1 white vinegar to water solution.įor burnt food, sprinkle the surface generously with baking soda, add water and bring to a boil. Repeat if needed, allowing the paste to soak on the pan before scrubbing. Rinse with warm water and dry immediately. Apply the paste using a soft cloth or sponge, rubbing in a circular motion. Form a paste with the cookware cleanser and a small amount of water. Rinse with warm water and dry immediately to prevent spotting.įor tough-to-clean spots or marks, like burnt fat, protein shadows, and charred food, clean with a nonabrasive, non-chlorine cleanser, like All-Clad cookware cleaner, Bar Keeper’s Friend® or Bon Ami®. Use a nylon scouring pad for more difficult cleaning. Soak in warm, soapy water, then wash with a sponge or soft cloth. Rinse off any excess food with warm water. To keep your All-Clad looking brand new, we recommend washing your cookware with soap and a sponge.Īllow the pan to cool prior to cleaning. Pitting does not interfere with cooking performance but can diminish the beauty of your pan’s interior.ĭo not slide or drag cookware across the stove top, as this may cause damage to both the cookware and stove top. 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. Overheating can cause brown or blue stains to appear. With the exception of preheating, empty pans should not be left on a hot burner as it can cause damage. Extended exposure to temperatures over 500☏ can cause stainless steel to change color, but will not affect its performance. This is the only occasion when high heat should be used.

After removing food from the pan, use browned food bits for the sauce by deglazing with wine or stock. On stainless, it will be ready to turn when it no longer sticks to the pan. Food should sizzle when added to the pan. You will see a faint vapor when the oil is ready. Add enough oil to cover the pan’s surface. Preheat the pan on low to moderate heat before cooking. Dry food before cooking to prevent splattering. Be sure to wash the pan before the ﬁrst use and to clean thoroughly between uses.

Discoloration stainless steel pan