Use and Care Manual

Use & Care
We hope you are thrilled with your American Kitchen®
purchase and want you to have the facts you need to
keep every piece working flawlessly and looking as
good as new for many years to come.
Before Initial Use
Stainless Steel: Wash cookware in warm soapy
water with a ¼ cup of vinegar to remove any traces
of manufacturing oils, then rinse and dry.
Nonstick: Wash cookware in warm soapy water
with a ¼ cup of vinegar to remove any traces of
manufacturing oils, then rinse and dry. After cleaning,
it is best to condition your cookware before using it
for the first time. With a soft cloth, wipe the interior of
pan with 1 tsp. (5 ml) of vegetable oil. (Olive oil should
not be used as it will leave a residue.) This process
should be repeated every 2 to 3 months or if food
starts sticking to the pan.
Please do not use nonstick sprays because they
actually make food stick to nonstick pans over time.
They cause an invisible buildup that will impair the
nonstick release system, causing food to stick to
the pan.
Stovetop Cooking
For most cooking, you will only ever need Low
to Medium heat. The cookware conducts heat
extremely well. Starting your recipes at a lower
temperature will prevent the high heat from
scorching or burning your food, discoloring the pan,
or damaging the nonstick coating. The cookware will
hold the heat at the level you choose.
Tools: Metal tools will not harm stainless steel. It
is always best to use silicone, wood, or plastic on
nonstick surfaces, but Eterna® nonstick coating is
extremely durable, so using metal tools should not
aect the nonstick properties of your cookware.
Sharp utensils can damage the interior of your
cookware, so all cutting or carving should be done on
a cutting board. Do not leave food in your cookware
for extended periods of time. Storing food in any
type of cookware is not recommended. Particular
care should be taken with highly acidic foods such
as chili, tomato sauce, etc.
Tempered Glass Covers: Do not place glass covers
on a burner, in a toaster oven, under a broiler, or in
a microwave oven. The heat will weaken the glass
cover. Be careful not to strike the glass cover when
cooking, storing, cleaning, or serving. Do not use
covers if chipped, cracked, or severely scratched.
Do not attempt to repair if chipped or broken. Never
reverse the glass covers when storing as the knobs
may damage the nonstick interior. When stacking
cookware pieces, place cookware protectors or a
cloth between each piece to help prevent chipping
or scratching the surfaces.
Safety Notes:
• Stay-cool Handles: The stainless steel and phenolic
handles are designed to remain cool-to-the-touch
under most stovetop cooking conditions. However,
all handles may get hot under extended stovetop
use or when using the cookware in the oven. We,
therefore, recommend that you always use pot
holders when handling hot pans or covers.
• Cast Aluminum Wing Handles: The solid
construction of the cast aluminum pieces featuring
the wing handles (such as our Dutch ovens) means
that the handle area retains the same amount of
heat as the cooking surface of the pan. For this
reason, we advise that hot pads be used at all times
when cooking.
• Please ensure that all handles are secure before
each use.
• As with any pan, never leave cookware unattended
on a heated burner or place an empty pan on a hot
burner. Use the correct size burner for each pan so
that the flame or excessive heat is not in contact
with the exterior of the cookware. Ideal to use on
any range top, including gas, electric smooth top
and induction (stainless steel only).
Oven Use
Your cookware is oven safe when preheated
according to the following temperature guidelines:
Uncoated stainless steel and metal handles are
oven-safe up to 500°F (260°C). Nonstick cookware
and glass covers are oven-safe up to 400°F (204°C).
Phenolic handles and knobs are oven-safe up to
350°F (177°C). For your safety, you should never
place cookware in the microwave or put a nonstick
pan, tempered glass cover or phenolic handle or
knob under a broiler.
Cleaning
Your cookware is dishwasher safe; however, we
recommend hand washing to preserve the beautiful
finish. Remember always to allow cookware to cool
to room temperature before cleaning* and follow
these guidelines:
• Stainless Steel: To remove stubborn stains or
stuck-on food from the inside or the outside of
the pan, first rinse pan with water. Make a paste of
water and a non-abrasive non-chlorine stainless
steel cleanser such as Barkeeper’s Friend®. Using
a damp paper towel, rub cleanser paste in a circular
motion. Wash in warm soapy water, rinse and dry.
Discoloration: Using excessive heat can cause
heat tints of blue or golden brown on stainless
steel. These can be removed with a stainless steel
cleanser, as mentioned above.
• Nonstick Stainless Steel and Cast: To remove
stuck-on food, soak in warm soapy water and use
a plastic scrubbing pad. Metal scouring pads and
abrasive cleansers should not be used. These
items can ruin the nonstick surfaces on the inside
and outside of the pan. To remove water spots
or minor stains, wipe with vinegar or lemon juice.
Rinse thoroughly with water and dry with a soft
cloth to maintain the high luster of your cookware.
* Sudden changes in temperature may cause any metal to
warp, resulting in an uneven bottom. It’s best never to put
cold water or frozen food in a hot pan or plunge a hot pan
into cold water.