Tips for use, care and cleaning:
1. The pan should be heated with contents and sufficient oil or water.
2. When cooking use salt, always pour in boiling water and stir to prevent salt from attacking the base of the pot.
3. The pots should be cleaned as soon as possible after each use and stored in a dry place.
4. You should use a sponge or a cleaning brush to remove food residues that stick to the bottom of the pot. Do not use steel wool or any other detergent containing particles, otherwise the pot bottom will be damaged.
Due to chalky water and certain food, limescale stains or blue shimmering discolourations can occur inside the pot. These should be regularly removed to protect the pots. Please use a special stainless steel cleaner for pots or vinegar water (it is a little vinegar in warm water) which can be easily removed.