Stainless Steel Buying Guide
1. Stainless Steel:
Wash with detergent and a brush or nylon pad. Do not use steel wool or metal pads as these will scratch the surface of the panTo retain a polish use a soft cloth and a stainless steel cleaner. Most pans are dishwasher proof, just check the handle. (Many wooden ones are now treated to make them dishwasher safe.)If any food gets burnt on; soak the pan overnight and boil it up before cleaning.Do not add salt to cold water or leave cold salty liquids in stainless steel pans as this can cause white spotting. If this does occur, remove marks with a stainless steel cleaner.Do not put a small pan on a large gas burner and then let the flames come up the side of the pan as this can cause the metal to become permanently discoloured.Do not overheat or 'bluing' may appear on the metal.Both wooden and metal utensils can be used.Most stainless steel cookware is suitable for use on most heat sources including induction but it is always advisable to refer to the specific product copy online or contact one of our stores.
