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.

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.

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.

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.

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.

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.

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.

Cooking

Tools - Before First Use:

Wash your new wooden tool with warm soapy water. Rinse with warm water and dry thoroughly.

Trivet - Use:

Place the trivet on a sturdy surface and place the 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.

The trivet should not be used as a cutting board. Due to the wood being a natural material it will have color variation.

Cleaning

Tools - Cleaning Tips:

Hand wash wooden tools in warm soapy water. Dry thoroughly after washing. We recommend using nylon scrubbing pads or a soft sponge and advise against oven cleaners, steel wool, steel scouring pads and harsh detergents.

Tools should not be put in the dishwasher or soak in water for prolonged periods of time. If tools are kept in water too long this will cause the wood to dry and crack.

Periodically apply food-safe mineral oil to the surface of your wooden tools to prevent drying and cracking. Mineral oil will also preserve the wood. Mineral oil should only be used on cooking tools and not the trivet. Due to the wood being a natural material it will have color variation.

Trivet - Cleaning Tips:

Wipe clean with a damp cloth. Do not use mineral oil on the trivet.