Features

• To keep your All-Clad looking brand new, we recommend washing your cookware with soap and a sponge. Allow the pan to cool prior to cleaning. Rinse off any excess food with warm water. Soak in warm, soapy water, then wash with a sponge or soft cloth. Use a nylon scouring pad for more difficult cleaning. Rinse with warm water and dry immediately to prevent spotting. For burnt food: Sprinkle the surface generously with baking soda, add water, and bring to a boil. Use a wooden spoon to loosen the food particles from the surface. For tough-to-clean spots or marks, like burnt fat, protein shadows, and charred food: Clean with a nonabrasive, non-chlorine cleanser, like All-Clad cookware cleaner, Bar Keeper’s Friend®, or Bon Ami®. Form a paste with the cookware cleanser and a small amount of water. Apply the paste using a soft cloth or sponge, rubbing in a circular motion. Rinse with warm water and dry immediately. Repeat if needed, allowing the paste to soak on the pan before scrubbing. For discoloration, like blue or rainbow coloring: Wipe the pan with a sponge or soft cloth and white vinegar. For cloudy white hard water spots: Remove by boiling a 1:1 white vinegar-to-water solution. Caution: Do not use oven cleaners, steel wool, steel scouring pads, harsh detergents, or detergents containing bleach or peroxide, which can damage the pan. Nylon scrubbing pads can be used on stainless steel surfaces only. Never place a hot pan under cold water, as it could cause warping.