The long handles are cast stainless steel, which conducts or distributes heat poorly. Wipe off any excess. Do the handles get hot? Then condition the non-stick surface by wiping a little vegetable oil around the surface with a paper kitchen towel. If the bicarbonate of soda mixture starts turning brown, you are on the right track. Rub in a circular motion with a non-metallic scrubbing/cleaning pad recommended as being safe for use on non-stick surfaces, or perhaps a soft brush such as a vegetable brush. We recommend cleaning the non-stick with a paste made of equal parts bicarbonate of soda and water. Almost all non-stick problems are related to a build up of visible and/or invisible layer of cooking residue on the non-stick surface. How do I clean the nonstick coating?ĭo not put your non-stick cookware in the dishwasher because high heat and harsh detergents will corrode and dry out the surface. Clean any cooking residue with a mixture of baking soda and water.Do not put your nonstick cookware in the dishwasher.Do not use aerosol spray oils on your nonstick cookware.Do not use abrasive cleaners or metallic scrubbing pads or brushes.Never leave any pan unattended on top of the stove or in the oven.Never use a nonstick pan under a grill.Always cook on a low or low-medium heat.We recommend you use wood or nylon utensils. Maintenance and cleaning Can I use metal utensils on nonstick cookware? Before using for the first time, wash in hot, soapy water with a sponge or dishcloth. Do I need to rinse the pan before first use? Pitting does not interfere with cooking performance but can diminish the beauty of the stainless steel. Or, add salt after food has started to cook. To avoid the formation of small white dots or pits, bring liquids to a boil before adding salt, then stir well. Low to medium heat is recommended for optimal cooking performance. What do I do if the food is sticking?Ĭheck to make sure the pan is level, clean and the heat is not set too high. Heat pot or pan for one to two minutes over low or medium heat. How do you Fry without Natural Fats?Īdd oil, butter, or margarine to the pot or pan, just enough to cover the bottom surface. The following All-Clad collections are induction capable - Stainless Steel, d5, d7, Copper Core, B1, HA1 How to better use my product How should I use my All-Clad cookware? All-Clad recommends low to medium heat for frying, braising, sautéing and simmering because All-Clad is ideally crafted to hold heat. If the sound that food makes on initial contact with the pan is more of a crackle than a sizzle, your heat is too high and sticking may occur. The natural sugars in your food caramelize on the cooked surface, developing great flavours and lifting your food off of the cooking surface naturally. Allow food to cook without disturbing it until the correct doneness is achieved. This indicates that your food is cooking on contact and creating a natural barrier to prevent sticking. Add food, making sure that there is an even sizzling sound when your food touches the pan. (If it is too hot, remove from the burner for a couple of minutes.) Pour 2-3 teaspoons of cold oil in your preheated pan-or enough to cover the bottom of the cooking surface. Tap the upper edge of your pan to test the heat. Preheat your pan on low or medium heat for one to two minutes. Leave the food for approx 1 minute to sear – do not try to push it around the pan too soon otherwise the food may tear and then stick to the pan (see below – 'how do you prevent sticking').Ī preheated pan and lower flames are the key to stick-free stainless steel cooking. There should be a sizzling sound when your food touches the preheated pan, indicating that the browning or searing process has begun. This helps to form a natural barrier that prevents food from sticking. If the pan feels warm to the touch you are ready to cook. Test the heat by lightly tapping the top edge of your pan with your palm.

When preparing to sauté or fry, preheat your cookware a minute or two on a low setting. Because our cookware is built to hold heat and distribute it well, you will find that low temperatures using All-Clad are comparable to medium to medium-high settings using other cookware brands.

Start using your All-Clad on a low flame for all applications except boiling. If you have never cooked with All-Clad before, you may be surprised by how efficient it is.

All clad saute pans