USE & CARE
How to use, clean, and care for your All-Clad
We know you enjoy the look of your All-Clad pans as much as how they perform in your kitchen. We have prepared the below content and videos to further explain the best ways to properly and safely clean your All-Clad cookware pieces. If you are not finding what you need below, feel free to contact us so we can better assist you.
Stainless Steel Cookware
Cooking
Before First Use:
Be sure to wash the pan before the first use and to clean thoroughly between uses.
Browning, Sautéing, and Searing:
Start with food at room temperature. Dry food before cooking to prevent splattering. Preheat the pan on low to moderate heat before cooking. Water will dance on the pan when ready. Add enough oil to cover the pan’s surface. 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. Allow the food to cook. On stainless, it will be ready to turn when it no longer sticks to the pan. After removing food from the pan, use browned food bits for the 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 affect 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.
Do not slide or drag cookware across the stove top, as this may cause damage to both the cookware and stove top.
Cleaning
To keep your All-Clad looking brand new, we recommend washing your cookware with soap and a sponge.
Allow the pan to cool prior to cleaning. Rinse off 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 difficult cleaning. Rinse with warm water and dry immediately to prevent spotting.
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.
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.
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 Steel Cookware with Nonstick Coating
Cooking
Before First Use:
Be sure to wash the pan before the first use and to clean thoroughly between uses.
Cooking:
Pots and pans are oven safe up to 500°F. Lids are oven safe up to 350°F. Avoid use under the broiler.
Plastic, nylon, silicone, or wooden utensils are recommended as metal utensils may scratch the nonstick surface.
Cook over low and medium heat. Never use high heat unless boiling liquids. Do not overheat empty cookware or cook fat or oil to the extent it burns and turns black. If the fat is smoking the pan is getting too hot. The use of nonstick cooking spray is also not recommended as it may reduce the performance of the nonstick surface over time.
Low heat is ideal for delicate foods like eggs or fish. Medium heat is ideal for cooking methods like stir-frying. Use medium-low heat for other foods.
Nonstick is also great for reheating meals right on the stovetop. Preheat the pan on medium-low heat then add leftovers to be reheated, keeping the lid on or off. Reheating in a nonstick pan can restore crisp textures to roasted, stir-fried, and breaded foods without adding any additional fat.
Caution:
Do not slide or drag cookware across the stove top, as this may cause damage to both the cookware and stove top.
Cleaning
Cleaning Tips:
Let the pan cool completely before washing to avoid thermal shock. Hand wash pans in warm soapy water. We recommend using nylon scrubbing pads or a soft sponge and advise against oven cleaners, steel wool, steel scouring pads, harsh detergents, or detergents containing chlorine or peroxide bleach which can damage the pan’s surface and exterior.
If severe amounts of burned grease or food residue collect and become too difficult to remove through normal cleaning try bringing a 50/50 mixture of white vinegar and water to a boil in the pan. Then use a wooden spoon to carefully remove stuck-on bits.
Hard Anodized Nonstick Cookware
Cooking
Before First Use:
Wash your new pan with warm soapy water. Rinse with hot water and dry thoroughly.
Cooking:
Pots and pans are oven safe up to 500°F. Lids are oven safe up to 350°F. Avoid use under the broiler.
Plastic, nylon, silicone, or wooden utensils are recommended as metal utensils may scratch the nonstick surface.
Cook over low and medium heat. Never use high heat unless boiling liquids. Do not overheat empty cookware or cook fat or oil to the extent it burns and turns black. If the fat is smoking the pan is getting too hot. The use of nonstick cooking spray is also not recommended as it may reduce the performance of the nonstick surface over time.
Low heat is ideal for delicate foods like eggs or fish. Medium heat is ideal for cooking methods like stir-frying. Use medium-low heat for other foods.
Nonstick is also great for reheating meals right on the stovetop. Preheat the pan on medium-low heat then add leftovers to be reheated, keeping the lid on or off. Reheating in a nonstick pan can restore crisp textures to roasted, stir-fried, and breaded foods without adding any additional fat.
Caution:
Do not slide or drag cookware across the stove top, as this may cause damage to both the cookware and stove top.
Cleaning
Cleaning Tips:
Although dishwasher safe, we recommend washing by hand to keep the pan looking shiny and new.
Let the pan cool completely before washing to avoid thermal shock. Hand wash pans in warm soapy water. We recommend using nylon scrubbing pads or a soft sponge and advise against oven cleaners, steel wool, steel scouring pads, harsh detergents, or detergents containing chlorine or peroxide bleach which can damage the pan’s surface and exterior.
If severe amounts of burned grease or food residue collect and become too difficult to remove through normal cleaning try bringing a 50/50 mixture of white vinegar and water to a boil in the pan. Then use a wooden spoon to carefully remove stuck-on bits.
Cleaning the Hard Anodized Exterior:
Our hard anodized cookware is scratch, stain, and abrasion resistant. To prolong the life and appearance of your pan we recommend to handwash with warm soapy water. Rinse with warm water and dry thoroughly. We do not recommend using steel wool, steel scouring pads, or harsh detergents. Nylon scrubbing pads or soft sponges are safe to use.
Cast Iron
Cooking
Before First Use:
Wash your new pan with warm soapy water. Rinse with warm water and dry thoroughly.
Cooking:
Pans are oven safe up to 650 degrees. Stainless steel lids are oven safe up to 500 degrees.
Pans are compatible with all stovetops including induction.
Cook over low and medium heat. Never use high heat unless boiling liquids. Do not overheat empty cookware or cook fat or oil to the extent it burns and turns black. Always preheat the enameled cast iron pan with oil or cooking liquid. Do not preheat empty. If the fat is smoking, the pan is getting too hot. Overheating your pan may damage its inner coating or cause damage to the base.
Plastic, nylon, silicone, or wooden utensils are recommended as metal utensils may scratch the enamel coating.
The cast iron handles will become hot during use. The use of oven mitts is recommended when handling the pans during cooking.
Cooking on Induction:
Heat the cookware at low power and gradually increase the power. This will prevent damage to the pan from thermal shock. Always preheat the enameled cast iron pan with oil or cooking liquid. Do not preheat empty. To ensure maximum energy efficiency and stability make sure the cookware is positioned in the center of the hob with the right diameter.
Cleaning
Let pan cool completely before washing to avoid thermal shock. Hand wash pans in warm soapy water. We recommend using nylon scrubbing pads or a soft sponge and advise against oven cleaners, steel wool, steel scouring pads, harsh detergents or detergents containing chlorine bleach which can damage the pan’s surface and exterior.
If severe amounts of burned grease or food residue collect on the pan and become too difficult to remove through normal cleaning cover the residue with a combination of warm water and baking soda. Let this mixture soak for a few minutes and remove the residue with a soft sponge.
Thoroughly dry the pan with a towel after washing to avoid any rust on the rim of the pan.
This pan should not be cleaned in the dishwasher.
Storing
Rust can appear on your cast iron cookware; this is due to the permanent contact of water with the edges of the lid and body. It is recommended that you dry your pan and lid with a towel after washing.
When storing make sure the plastic separators are in place that come with the product to ensure the lid and body are separated during storage and allow air flow. This will help ensure no water is caught between the lid and body of the pan.
If rust does appear the best solution is to gently rub the rusted area with a soft scouring pad and afterwards apply a few drops of vegetable oil and let dry. This should prevent the reappearance of rust.
Copper
Cleaning
Cleaning Tips:
Copper will patina over time & when cooking but this does not affect its performance. Using a cream copper cleaner, like the one included with your C2™ Copper pan, is the best way to restore your pan's original copper shine. Apply cleaner to the pan as directed by the product's label, then rinse with warm water, drying immediately after.
Caution:
Do not slide or drag cookware across the stove top, as this may cause damage to both the cookware and stove top.
Forged Knives
Cleaning
Cleaning Tips:
Immediately after use, hand wash in warm, soapy water with a non-abrasive sponge to remove all food particles.
Thoroughly towel dry to avoid corrosion or discoloring.
Finally, securely store your clean knife in a wooden storage block or with a knife sleeve in a drawer to protect the blades and help maintain sharpness.
Wood Tools, Cutting Boards, & Trivets
Cooking
Wood Tools and Cutting Boards - Before First Use:
Hand wash in warm soapy water. Rinse with warm water and immediately dry thoroughly. If needed, place in a vertical position to air dry completely.
Cutting Boards - Use:
Cutting boards should not be used as trivets for hot items, as the heat can leave unwanted marks on the board. Due to wood being a natural material, cutting boards may have slight color variations.
Trivets - Use:
Place the trivet on a sturdy surface and place hot dish on top of the trivet. Always make sure you handle hot vessels with oven mitts or potholders to prevent burns. The trivet is for protecting surfaces such as counters and tabletops from heat damage. Make sure the trivet is the appropriate size for the vessel it is being used with. The bottom of the vessel should be completely supported by the trivet and not larger which would make the vessel unstable. Trivet is heat safe up to 450°F and safe for use with nonstick, ceramic, and stainless steel cookware. It is not intended for oven use.
The trivet should not be used as a cutting board. Due to wood being a natural material, trivets may have slight color variations.
Cleaning
Wood Tools and Cutting Boards - Cleaning Tips:
Hand wash in warm soapy water. Rinse with warm water and immediately dry thoroughly. If needed, place in a vertical position to air dry completely.
Wood products should not be placed in the dishwasher or submerged in water, as this will cause the wood to warp and splinter.
Periodically applying food-safe mineral oil to the surface of your wood tools and cutting boards will help to prevent drying and cracking, as well as preserve the wood. Ensure that the wood is completely dry, then apply oil directly to the wood surface. Allow oil to soak into wood as long as possible, then wipe up any excess with a towel. Mineral oil should only be used on All-Clad wood tools and cutting boards, not the All-Clad trivet.
Trivet - Cleaning Tips:
Wipe clean with a damp cloth. Do not use mineral oil.