COOKING:
• Compatible with all stovetops, including induction.
• If using induction, select the burner which is closest in
size to the pan’s base diameter.
Browning, Sautéing and Searing
1. Start with food at room temperature.
2. Dry food before cooking to prevent splattering.
3. Preheat pan on low to moderate heat before cooking.
Water will dance on pan when ready.
4. Add enough oil to cover the pan’s surface.
5. Add food to the pan when the oil is hot. You will see a
faint vapor when the oil is ready. Food should sizzle when
added to the pan.
6. Allow the food to cook. On stainless, it will be ready to
turn when it no longer sticks to the pan.
7. After removing food from pan, use browned food bits for
sauce by deglazing with wine or stock.
Boiling
• This is the only occasion when high heat should be used.
Cooking in the Oven
• Oven and broiler safe up to 600°F. Extended exposure
to temperatures over 500°F can cause stainless steel
to change color, but will not aect its performance.
Caution:
• With the exception of preheating, empty pans should not
be left on a hot burner as it can cause damage.
• Overheating can cause brown or blue stains to appear.
• 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. Pitting does not interfere with
cooking performance but can diminish the beauty of your
pan’s interior.
CLEANING:
Be sure to wash the pan before the first use and to clean
thoroughly between uses.
• Allow the pan to cool prior to cleaning.
• Rinse o any excess food with warm water.
• Soak in warm, soapy water, then wash with a sponge
or soft cloth. Use a nylon scouring pad for more
dicult cleaning.
• Rinse with warm water and dry immediately to
prevent spotting.
Some stains and food remnants may take more
care to remove.
• For discoloration, like blue or rainbow coloring, wipe
the pan with a sponge or soft cloth and white vinegar.
• For cloudy white hard water spots, remove by boiling
a 1:1 white vinegar to water solution.
• For burnt food, sprinkle the surface generously with
baking soda, add water and bring to a boil. Use a
wooden spoon to loosen the food particles from the
surface.
• For 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®.
Form a paste with the cookware cleanser and a small
amount of water. Apply the paste using a soft cloth or
sponge, rubbing in a circular motion. Rinse with warm
water and dry immediately. Repeat if needed, allowing
the paste to soak on the pan before scrubbing.
To keep your All-Clad looking brand new, we recommend
washing your cookware with a soap and sponge.
Caution:
• Do not use oven cleaners, steel wool, steel scouring
pads, harsh detergents or detergents containing
bleach or peroxide, which can damage the pan.
• Nylon scrubbing pads can be used on stainless steel
surfaces only.
• Never place a hot pan under cold water, as it could
cause warping.
STAINLESS CARE & USE
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