Before using for the first time:
Clean the cookware thoroughly and cleanse in boiling water.
Never heat your cookware empty or with oil on a high heat for longer than 2 minutes. Overheating may cause the bottom of the pot to turn a golden color. However, this discoloration does not affect its performance Extreme overheating may damage the bottom of the pot. In this case, never remove the pot from the heat, otherwise you may risk burning yourself. Switch off the heat and allow the pot to cool.
Cooking with salt:
Do not add salt to cold water. Instead, wait for the water to boil and then stir in the salt. Adding salt to cold water may lead to extremely high salt concentrations at the bottom of the pot, which can cause corrosion spots on the bottom. While such spots on the stainless steel do not affect the performance of the pot, they are difficult – if not impossible – to remove.
Stainless steel handles:
Cookware with stainless steel handles is particularly suitable for use on gas stoves and in the oven.
Never cool a hot glass lid with cold water.
To avoid the risk of burns caused by oil boiling over or spitting, always use a high-sided pot for deep-frying and never fill the pot more than half full with oil. Do not use a lid, and do not overheat (maximum oil temperature 200°C)