Keep every piece of stainless steel cookware and cast aluminum cookware working flawlessly and looking as good as new for many years to come. This guide will get you there, from prep to stovetop cooking, to cleanup!
Understanding how to cook with stainless steel cookware will allow you to get those great results you dreamt of when you first unboxed your new pots and pans.
For most cooking, you will only ever need Low to Medium heat. The center layer of the tri-ply construction is aluminum, which conducts heat extremely well. Starting your recipes at a lower temperature will prevent the high heat from scorching or burning your food, discoloring the pan, or damaging the nonstick coating. The stainless steel layers will hold the heat at the level you choose.
For stainless steel skillets, preheat the pan thoroughly on a low to medium heat – until water drops slip easily across the surface (not bubble or evaporate). Then add your food. In many cases, additional oils are not necessary. Your meat or poultry may initially stick to the pan, but will loosen as the juices are released. You can then turn the meat or poultry to continue browning and cooking until your food reaches the point where you feel it’s done.
Best utensils for stainless steel and nonstick cast aluminum cookware: Metal utensils can be used on stainless steel. It is always best to use silicone, wood, or plastic on nonstick surfaces, but Eterna® non-stick coating is extremely durable, so using metal tools should not affect the nonstick properties of your cookware. Sharp utensils can damage the interior of your cookware, so all cutting or carving should be done on a cutting board.
Stainless Steel: Wash cookware in warm soapy water with a ¼ cup of vinegar to remove any traces of manufacturing oils, then rinse and dry.
All Nonstick: Wash cookware in warm soapy water with a ¼ cup of vinegar to remove any traces of manufacturing oils, then rinse and dry. After cleaning, it is best to condition your cookware before using it for the first time. With a soft cloth, wipe the interior of pan with 1 tsp. (5 ml) of vegetable oil. (Note: Olive oil should not be used as it will leave residue.) This process should be repeated every 2 to 3 months or if food starts sticking to the pan.
Please do not use nonstick sprays because they actually make food stick to nonstick pans over time. They cause an invisible buildup that will impair the nonstick release system, causing food to stick to the pan.
Uncoated stainless steel is oven-safe up to 500 degrees F (260⁰ C). Our nonstick cookware and glass covers are oven-safe up to 400 degrees F (204⁰ C). Handles and knobs on the cast aluminum products (phenolic) are oven-safe up to 350⁰F (177⁰C). For your safety, you should never place cookware in the microwave or put a non-stick pan, tempered glass cover, or phenolic handle/knob under a broiler.
Do not place glass covers on a burner, in a toaster oven, under a broiler, or in the microwave oven. The heat will weaken the cover. Be careful not to strike the glass cover when coking, storing, cleaning or serving and do not use them if chipped, cracked, or severely scratched. Do not attempt to repair them if chipped or broken and never reverse the glass covers when storing as the knobs may damage the nonstick interior.
Knowing how to clean your stainless steel cookware will keep your investment functioning (and looking) like new for years to come!
Your cookware is dishwasher safe; however, we recommend hand washing to preserve the beautiful finish. Remember always to allow cookware to cool to room temperature before cleaning* and follow these guidelines:
To remove stuck-on food from your nonstick cookware, soak in warm soapy water and use a plastic scrubbing pad. Remember always to allow cookware to cool to room temperature before cleaning*. Metal scouring pads and abrasive cleansers should not be used on nonstick surfaces on the inside or outside of the pan. To remove water spots or minor stains, wipe with vinegar or lemon juice. Rinse thoroughly with water and dry with a soft cloth to maintain the high luster of your cookware.
* Sudden changes in temperature may cause any metal to warp, resulting in an uneven bottom. It’s best never to put cold water or frozen food in a hot pan or plunge a hot pan into cold water.