Using Your Cookware - KitchenAid Tri-Ply Stainless Steel Cookware Instructions Manual

USING YOUR COOKWARE

COOKING
General Cooking Guidelines
• Before use: wash in hot, soapy water,
rinse, and dry. Your cookware is also
dishwasher safe.
• Use potholders or oven mitts when
handling hot cookware.
• Place cookware on a burner equal to or
smaller than the base diameter of the pan
in use. If cooking with gas, do not allow
the flame to go up the sides of the pan as
this can cause undesired cooking results
and may damage or discolor the exterior
coating on your cookware, which is not
covered by warranty.
• Do not pre-heat empty nonstick
cookware, even on low heat as this can
damage the nonstick and cause it to
lose the nonstick ability. Ingredients or
cooking oil that works best with moderate
heat should be placed in the pan before
heating pan.
• Use low to medium heat for best cooking
results, nutrient preservation and to save
energy. It is recommended to begin
cooking process on low for 1–2 minutes
before increasing heat. Best results,
especially with proteins, are achieved
when ingredients are allowed to warm
close to room temperature before
cooking.
• Excessive and extended high heat
can damage, including warping or
discoloration, any pan and especially the
nonstick interior surface of a nonstick
coated pan.
• Do not leave an empty pan on a hot
burner or allow pan to boil dry. This may
damage the cookware and is not covered
by warranty.
• Cookware and roaster with nonstick rack
are oven safe up to 500 °F (260 °C).
• When using roaster pan on a cooktop,
use low heat settings.
• To avoid small white dots or pits from
forming on the stainless steel interior
surface of your cookware, bring liquids to
a boil before adding salt, and then stir the
ingredients well.
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• Do not place extreme temperature shock
on pans which can cause metal fatigue,
warping or deformation. This includes
placing a hot pan directly into a colder
than room temperature environment
such as a freezer, refrigerator or cooler or
place in cold or lukewarm water. Allow a
pan to cool to room temperature before
placing in any of these colder temperature
locations. Also, taking a pan that's been
placed in a freezer, refrigerator or cooler
and then immediately heating the pan on
a cooktop or in the oven can result in heat
shock. Allow the pan to warm to room
temperature before applying heat.
Induction
• Your cookware features a stainless steel
stay-flat base designed for use with
induction cooking surfaces. It may also be
used on gas and electric cooktop surfaces.
• The diameter of the pan's induction base
should be equal to or larger than the size
of the induction element one is using. If
the pan's induction base is much smaller
than the induction heating element, the
induction sensor may not recognize the
pan and will not activate (heat).
Cookware with Nonstick Surface
• All pans with nonstick coating in this 3
Ply Stainless Steel cookware line feature
a nonstick surface made without PFOA or
PFOS.
• Do not cut or fork-shred food inside the
cookware.
• Avoid using sharp-edged utensils that may
scratch or cut the nonstick surface.
• The use of aerosol cooking sprays with
nonstick cookware is not recommended
as it can lead to an accumulation of sticky
residue on the pans over time. This can
be very difficult to remove by cleaning
and can cause the pan to lose its nonstick
capabilities.
• Use of non-stick pans under a broiler is
not recommended as this may cause a loss
of nonstick ability.
USING YOUR COOKWARE | 3
11/12/2018 6:12:36 PM