INTRODUCTION
This guide is intended for parties interested in taking the best possible care of their newly acquired cookware.  We have provided recommendations and instructions for cooking on, and caring for our copper / stainless steel tri ply cookware.  Please pay careful attention to the details we have provided and your cookware will last many years.

DIRECTIONS FOR USE
Before using for the first time, remove all labels, carefully hand wash (with bleach-free liquid soap) the cookware to remove any manufacturing polish or oil residue.

STOVE-TOP COOKING
The extra thick heat-conductive core spreads heat quickly and efficiently, allowing superb, even heating across the entire cooking surface. Use medium to low heat for cooking (All stoves are different, please pay careful attention). For best results, add oil and heat the cookware until a faint haze appears before adding the food.  To maintain good release when frying, add a sensible amount of food at one time as too much will reduce the cookware temperature and cause the food to become soggy.  The oil will also lose its searing properties and meats and particularly starchy ingredients will start to stick to the cookware. Increasing the heat at this point will only aggravate the sticking and result in burnt food.

To avoid sticking and staining, NEVER use high heat.

Avoid over-heating the cookware or letting it boil dry. This will cause bronze or blue tints to appear on the stainless steel surface, and although harmless, this can spoil the appearance of the cookware. This discoloration may be removed with a stainless steel cleanser.  This can also discolor the copper finish to make it look a silver/yellowish color.
 
USING THE LID
The lid helps to seal in valuable nutrients and flavor and at the same time reduce condensation in the kitchen. Cooking with the lid on not only self-bastes the food but also helps to hold in heat, so food cooks faster and using less energy. The stove stays cleaner too, with the lid preventing spattering.  Do not use the lid when deep-frying.

COOKING UTENSILS
Stainless steel is durable but scratches on the polished surfaces are inevitable in every day cooking, particularly when metal utensils are used. Scratching may be avoided by the use of plastic or wooden utensils, if preferred.  Avoid striking the cookware with the corner of a metal spatula or other sharp-edged utensil to prevent damaging the surfaces.
 
EASY CLEANING
Always allow the cookware to cool before washing it in hot water and dish soap if cool water is added when the cookware is hot it will cause the cookware to warp. Use a stiff brush (Scotch-Brite pad) to dislodge dried-on food particles. The cookware is NOT dishwasher-safe, hand-washing is always recommended for fine copper cookware. Dishwasher detergents are highly caustic use will tarnish the steel and copper surfaces.
 
REMOVING BURNT-ON FOOD FROM THE COOKING SURFACES
If food habitually sticks to your cookware, you might consider lowering the temperature at which you normally cook, using a little extra oil or reducing the amount of food being cooked at any one time (see STOVE-TOP COOKING).

Try to remove the burnt deposits by soaking the cookware in soapy water, using a stiff brush (Scotch-Brite pad) and cleaning with a stainless steel cleanser. For stubborn, baked-on deposits, add suitable amount of water and liquid soap, Bring to a boil, reduce heat and simmer for 10-20 minutes in a well-ventilated kitchen. Wear rubber gloves and try to dislodge the burnt deposit with a plastic spatula. Wash thoroughly and finish cleaning with a stainless steel cleanser.
 
NEVER USE STEEL WOOL OR METAL OR OTHER SCOURING PADS ON THE COOKWARE, AS THESE WILL PERMANENTLY MAR THE COOKWARE.

If tarnish does appear on the copper, use a copper cookware cleaner (we recommend "Twinkle"), rinse in hot water, apply with applicator sponge in the direction of the grain already present, rinse with hot water.  Do not rub on in circles or against the grain.  Once completed wipe off with a clean, soft cloth.