- Before using your pan for the first time, hand-wash with warm, soapy water. Rinse and dry thoroughly, then season by lightly rubbing cooking oil onto the cooking surface and heating the pan over medium heat for two to three minutes. When cool, hand-wash in warm, soapy water, then rinse and dry ...

- Before using your pan for the first time, hand-wash with warm, soapy water. Rinse and dry thoroughly, then season by lightly rubbing cooking oil onto the cooking surface and heating the pan over medium heat for two to three minutes. When cool, hand-wash in warm, soapy water, then rinse and dry thoroughly.
- Do not use nonstick aerosol cooking sprays in your pan. They will leave a residue, which may be difficult to remove, and will cause foods to stick to the pan.
- To preserve the look and performance of your pan, we recommend using silicone, nylon, bamboo or wood utensils when cooking. Regardless of how hard the cooking surface is, using metal utensils or sharp objects may damage the cooking surface over time and void the warranty.
- Cook or boil using low to medium heat only. Since aluminum yields excellent conductivity and delivers even heat distribution, the usage of high heat is not necessary. In fact, the use of high heat can permanently discolor and damage your pan and void the warranty.
- Keep the pan on the burner only during the necessary time for cooking or boiling. Do not overheat empty pan or allow gas flames to extend up the sides of the pan and overheat the handles. Do not expose phenolic handles to a direct flame or prolonged heat source. Handles are designed to be heat-resistant up to 180°F (82°C). Do not use under an oven broiler unit.
- Avoid sudden temperature changes such as immersing hot pan in cold water. Always let the pan cool before washing.
- When using your pan on ceramic glass stovetops, always lift (do not slide) to move to avoid scratching the cooktop.