Warranty

STAINLESS STEEL

Dishwasher safe, but extensive use of detergents may cause surfaces to dull. Handwash recommended. Use mixture

of water with lemon juice or vinegar and scrub with soft sponge or non-abrasive plastic mesh. DO NOT use steel

wool or other harsh materials.

ALUMINUM

Dishwasher safe, but extensive use of detergents may cause surfaces to dull. Handwash recommended. Use mixture

of water with baking soda and scrub with soft sponge or non-abrasive plastic mesh. DO NOT use steel wool or other

harsh materials.

HARD-ANODIZED ALUMINUM

Hard-anodized items are not dishwasher safe. Use mixture of water with baking soda and scrub with soft sponge or

non-abrasive plastic mesh. Do not use steel wool or other harsh materials.

ENAMELED CAST IRON

Handwash with warm soapy water to preserve original appearance. Dry cookware immediately. Do not let air dry.

Only use plastic or nylon scouring pads to avoid damaging enamel. For persistent stains, soak interior of cookware

for 2 to 3 hours with a solution of 1 teaspoon bleach to 1 pint of water. To remove baked on food residue, boil in

cookware a mixture of 1 cup

water and 2 tablespoons baking soda.

PRESEASONED CAST IRON

Your new cookware is preseasoned, but will last a lifetime with proper care and continued seasoning. Seasoning is

the process of allowing oils to be absorbed into the iron, which creates a natural rustproof finish. It is actually a very

simple process.

Wash new cookware with hot, soapy water and a stiff brush. Rinse and dry completely. Apply a thin coat of melted

vegetable shortening to the entire surface, inside and out. Line the lower oven rack with aluminum foil (to catch any

dripping), and preheat oven to 325°F. Place cookware upside down on the upper oven rack, and bake for one hour.

Turn oven off and let cookware cool before removing from oven. Store in a cool dry place. After use, clean using a

stiff brush and hot water only (do not wash in dishwasher). Towel dry immediately and apply a light coating of

vegetable oil to cookware while warm.

NON-STICK PANS

Non-stick pans should not be used under the broilers. Condition new pans by wiping interior with shortening or

cooking oil the first time you use them (solid shortening covers better than oil). Thereafter, using oils or other fats is

optional.

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STAINLESS STEEL Dishwasher safe, but extensive use of detergents may cause surfaces to dull. Handwash recommended. Use mixture of water with lemon juice or vinegar and scrub with soft sponge or non-abrasive plastic mesh. DO NOT use steel wool or other harsh materials. ALUMINUM Dishwasher safe, but extensive use of detergents may cause surfaces to dull. Handwash recommended. Use mixture of water with baking soda and scrub with soft sponge or non-abrasive plastic mesh.
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GLASS LIDS W ARNING: Failure to follow warnings may cause product to fracture, resulting in property damage or serious personal injury from cuts or burns. Always handle glass lids with care. Use of an oven mitt is recommended. Do not place glass lids directly on top of heating elements, browning elements or broilers. Do not expose to direct flames. Do not use harsh cleaning pads or cleansers that can scratch and weaken glass. Do not use if chipped, cracked or noticeably scratched.
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stubborn, baked-on foods, soak vessels briefly in warm water to loosen foods. Do not allow to soak in water for extended period of time. Clean with plastic brush or nylon scrubber. Do not use abrasive cleansers. Always use wooden, nylon or plastic utensils to extend life. Metal utensils and cutlery can scratch or leave gray marks in the dishes. LIMITED WARRANTY Sunbeam® cookware, cutlery, and bakeware is distributed by Gibson Overseas, Inc.