Before using your new cookware for the first time, be sure to wash it thoroughly. Add ¼ cup of vinegar to hot soapy water, and with a sponge or dishcloth wash each piece. Cookware can discolor or stain if it is not washed properly before using it for the first time.
Clean cookware well after each use once it has cooled completely. Cookware can discolor or stain if it is not properly cleaned before cooking again. Use hot water, mild dish soap and a sponge or wash cloth. The cookware is also dishwasher safe.
To make sure the Redi-Temp® valve keeps working properly, every time you wash your cookware place the cover under the faucet and let hot water run through the open valve.
To remove food smell from the Silichromatic™ rings, follow these steps: (1) place rings in a saucepan with water and bring to a boil; (2) add 1 cup of vinegar or 2 tablespoons of baking soda; (3) continue to boil for 5 more minutes; (4) carefully remove rings from saucepan and rinse them with water and liquid soap.
Water spots (scaling) may occur due to the water condition in your area. These spots can be prevented by drying the cookware well with a dish towel.
To prevent white spots or even pits at the bottom of your cookware, always add salt after the water has boiled or the food has reached cooking temperature.
Overheating or allowing a pan to boil dry will cause yellow, bronze, blue or rainbow tints on the stainless steel surface. The tints are harmless and can be removed by using RoyalShine™, the exclusive, non-abrasive stainless steel cleaner by Royal Prestige®.
Avoid scraping the pan or using metal scouring pads. When removing burned-on food, it is ok to use a double-face sponge. The scrub fiber can be used on the inside, but only the soft sponge on the outside. Fill pan half full with water, place on the stove and bring to a boil for a few minutes. Allow water to cool and wash the pan as usual. For severely encrusted grease or food, you may want to use a spray-on oven cleaner. Spray liberally, let sit overnight and by morning the stains should come off easily.
Storing food in stainless steel cookware for long periods of time may cause staining or pitting due to the salts, fats, seasonings, and acids in the food. Storing food could be considered improper use and void the warranty.
Stainless steel can scratch if handled incorrectly. Scratches do not affect cookware performance, and therefore are not considered defects in workmanship or material. To avoid scratches: (1) Knives or sharp kitchen tools should not be used for cutting, stirring, or serving foods. (2) Do not use an electric mixer in your cookware.
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