Care & Cleaning
Caring for Your Stainless Steel Cookware
Use On Low to Medium Heat Only
Stovetop Agnostic
500°F Max Oven Heat
Handwash Only
Maintain the shine and performance of your stainless steel cookware.
Quick Tips for Stainless Steel Cookware
1. Preheat Before Cooking: Always preheat the pan on low to medium heat before adding oil or food. This helps prevent food from sticking.
2. Avoid High Heat: Stainless steel conducts heat well, so cooking on medium or low heat is sufficient. High heat can cause discoloration or warping.
3. Use the Right Utensils: Use wooden, silicone, or plastic utensils to avoid scratching the surface.
4. Dry Immediately & Avoid Harsh Chemicals: After washing, dry the cookware immediately with a soft towel to prevent water spots and maintain its shine. Do not use bleach or chlorine-based cleaners, as they can damage the stainless steel.
5. Store Properly: Stack cookware carefully to avoid scratches. Use a soft cloth or paper towel between pans if stacking is necessary.
How to Clean Stainless Steel Cookware
Step 1 — Daily Cleaning: After cooking, allow the cookware to cool down before cleaning. Sudden temperature changes can warp the metal. Wash with warm water, mild dish soap, and a soft sponge or cloth, avoiding abrasive scrubbers that can scratch the surface.
Step 2 — Removing Stuck-On Food: Fill the pan with warm water and a few drops of dish soap, and let it soak for 15-30 minutes to loosen food particles. For stubborn residue, simmer water with a bit of dish soap or white vinegar for a few minutes, then scrub gently with a non-abrasive sponge.
Step 3 — Removing Water Spots: Water spots can be removed by wiping the cookware with a soft cloth dampened with white vinegar, then rinsing and drying thoroughly.
Step 4 — Polishing Stainless Steel: To restore shine, use a stainless steel cleaner or make a paste with baking soda and water. Rub gently in the direction of the grain, then rinse and dry.
Do's
- Preheat your pan before adding oil to prevent sticking.
- Clean with warm, soapy water after each use.
- Use vinegar or baking soda for stubborn stains.
- Dry the pan immediately after washing to avoid water spots.
- Cook with low to medium heat for best results.
Don'ts
- Use cooking sprays—they can leave a sticky residue.
- Use steel wool or harsh scouring pads—they can scratch the surface.
- Let acidic or salty foods sit for long periods—it can cause pitting.
- Put a hot pan under cold water—it may warp.
- Ignore discoloration—rainbow discoloration can be caused from overheating.
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Frequently Asked Questions
Food usually sticks when the pan isn't hot enough or there isn't enough oil. Preheat on low to medium heat, add oil once the pan is hot, and let proteins release naturally before flipping.
Soak the pan in warm, soapy water for 15-30 minutes, then scrub with a non-abrasive sponge. For stubborn spots, simmer water with a little white vinegar, or use a baking soda paste.
Rainbow (heat tint) discoloration is harmless and usually caused by overheating. Wipe it away with a soft cloth and a little white vinegar, then rinse and dry.
Yes — stainless steel is durable enough for metal utensils, though wooden or silicone tools help keep the surface looking new and scratch-free.
Most stainless steel is dishwasher-safe, but hand washing best preserves its shine. Avoid bleach or chlorine-based detergents, which can damage the surface.
Thoughtful cookware, designed in Belgium since 1949.