Cookware in stainless steel
The cookware is manufactured with the finest stainless steel and its thermoradiant sandwich bottom is perfect for use on any type of stove, whether gas, electric, glass ceramic cooking surface as well as induction. Before use wash in warm soapy water, rinse and dry. Never place empty cookware on a heating element. Do not allow gas flames to go up the sides of the pan. Heat pan up gradually and reduce heat when water boils. The thermoradiant bottom will keep uniform temperature inside the pan. When using salt, wait until the water is boiling to add it and allow it to completely dissolve. Salt deposited may react chemically and electrolytically causing pitting in the stainless steel. When washing do not use detergents containing chlorine, for example bleach, as they may corrode stainless steel. Avoid strong hits and thermal shocks. Do not cool it down suddenly. Do not use salty foods or containing lemon, vinegar, tomatoes to store. To remove halos due to overheating clean it with a specific stainless steel claner only. To remove white chalk deposits in the cookware, boil water with vinegar, leave it until it gets cool and then wash it normally.