Care and Cleaning
• Cool down your pan before cleaning. Don’t ll the hot cookware with cold water or
immerse in cold water.
• Don’t put cast iron cookware in the dish washer.
• Clean after each use by hand with a dish detergent especially made for hand washing.
Be sure that you do not use a harsh cleaning product that is based on citric acids or that
contains chlorine bleach. Use warm, soapy water and sponge or a dishcloth. Do not use
steel wool or nylon scrubbing pads, oven cleaner or any cleaner that is abrasive. Rinse in
warm water and dry immediately with a soft cloth.
• If you have remains of food stuck to the cookware, they can easily be removed by
covering the bottom of the pan with water and letting it soak while gently heating it at
low temperature (no need to let the water cook). Do not use a metal utensil.
• If you store your pots and pans by stacking them, put, for instance, a dish towel
between them avoiding parts of the upper item to scratch the surface of the lower
element.
• When cleaning and drying weren’t thorough, it might happen that small stains will occur
on the edges. On a regular basis, you might opt to season them. Simply apply some food
oil with kitchen paper and place the cook ware for an hour in an oven of about 150 °C.
Let cool down. The rims are now sealed.
Important Safeguards
Read all safety information carefully and thoroughly before using this product!
• Do not allow children near the stove while you cook.
• To avoid injury always use caution when handling hot pots.
• For safety reasons, never leave cookware unattended while in use and make sure the
handles do not extend over the edge of the stove.
• Do not allow handles to extend over a hot burnet, because the handles could get hot.
• Use caution when removing lids or lifting with the handles. Touch lightly to be sure the
handles have not become hot. Use oven mitts or potholders if necessary.
• Always use oven gloves when removing cookware from hot oven.
• Make sure the interchangeable knobs are tightly t on their lid.