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It is important to clean your cookware thoroughly after each use to prevent staining or build-up from food or grease. After cooking, allow the pan to cool down before immersing it in water, especially cold water. Using cold water on a hot pan could cause the pan to warp and can cause hot grease to spatter.

To prevent water-spotting, rinse in warm water after washing and towel dry thoroughly. If a spotted white film (caused by minerals in the water) appears, try rubbing with a sponge or brush and lemon juice or vinegar. Wash, rinse, and towel dry.

Soak dried-on or burned-on food in water before washing, or alternatively, bring an inch of water to boil in the pan to loosen the residue. To remove stubborn stains or heat discolouration, we recommend using Prestige Stainless Steel Cookware Cleaner. Use a non-abrasive nylon brush or pad and rub on the stains in a circular motion. Avoid using steel wool or harsh abrasive cleaners on highly polished or mirror-polished stainless steel, as these can scratch the pan’s finish.

Stainless steel cookware is suitable for automatic dishwashers, as long as a mild dishwashing detergent is used. However, you may prefer to hand-wash your finest stainless steel cookware (as you would your finest cutlery), since frequent dishwasher use may dull the high gloss exterior.

To clean stainless steel pans with non-stick interiors, please refer to Caring for Non-stick Cookware.


“Why does food stick to my stainless steel pan?”
Food can stick on stainless steel cookware if proper cooking techniques are not followed. This is especially true for delicate foods such as eggs, noodles or beancurd.

“Why has my stainless steel pan discoloured?”
Overheating or allowing a pan to boil dry can cause bronze, blue or rainbow tints on the stainless steel surface. Although harmless, these tints can spoil the appearance of the pan. To remove this discolouration, we recommend using Prestige Stainless Steel Cleaner, lemon juice or white vinegar and a non-abrasive cleaning pad. Wash with warm soapy water, rinse, and dry. Discolouration is not covered under your cookware warranty.

"Why does my stainless steel pan have a white film on the inside? How do I clean it?"
This is caused by minerals in the water or from starch in food. Remove by rubbing with a sponge that has been dipped in lemon juice or vinegar. (Salt can cause white spots or pits to form on stainless steel, which cannot be removed. To avoid this, salt should be added to cooking water after it has come to a boil.)

“Why did the bottom of my cookware separate from the rest of my pan?”
Allowing a stainless steel pan with an impact-bonded base to overheat or boil dry may cause the aluminium disc between the pan body and the base to melt, and the pan and base to separate. Apart from damaging the pan, this may also cause property damage and personal injury.

The Consumer Product Safety Commission warns consumers about this risk.You can view their warning here:

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