Gourmet Stainless Steel, 20 Piece Cookware Set

Only frying pans, saucepans or sauté pans from the Ingenio range can go in the oven, thanks to their detachable handles (ensure that the detachable handle is removed). Utensils should never be used in a microwave or convection oven.

• You can use certain metal utensils with the exception of knives and whisks (Refer to the recommendations for use indicated on the packaging or in the instructions included with the product).

• Avoid cutting directly in the pans.

• After cooking, do not let pans boil dry and do not leave empty pans on a heated burner.

• Always select the proper electric burner size or adjust the gas burner so the flame only touches the bottom of the pan and does not climb up the sides.

• Never leave pans unattended while cooking.

• Let pans cool before cleaning.

• Wash the frying pan in hot water and washing-up liquid to remove any dust.

• Wash and dry your cookware after each use.

A pan warps under thermal shock (an overheated empty pan, a hot pan in contact with cold water or placed on a cold surface, etc.).

Before cleaning the pan, let it cool to room temperature.

A warped pan will give poor cooking results.

Pans should NEVER be used in a microwave oven.

You should refer to the recommendations for use indicated on the packaging or in the instructions included with the product.

Depending on the range, most metal utensils can be used except knives, forks and whisks. However, care should be exercised when using any metal utensil. Avoid using sharp edged utensils and avoid cutting directly in the pan.

However, to extend the life of your frying pans and saucepans, we strongly recommend that you do not use metal. Choose plastic or wood.

Stainless steel cookware:

A preheated pan and lower flames are the keys to stick-free stainless steel cooking. Preheat your pan on low or medium heat for one to two minutes. You can test to see if your pan is ready by dropping a few drops of water on the pan and seeing if the water bounces around. After properly preheated, pour in 2-3 teaspoons of oil or enough to cover the bottom of the cooking surface. Before adding food, it's best to pat it dry of any moisture and allow it to reach room temperature. When adding food, make sure that there is an even sizzling sound when your food touches the pan. This indicates that your food is cooking on contact and creating a natural barrier to prevent sticking.

NEVER USE non-stick cooking sprays.

This discoloration is a normal reaction with stainless steel and heat. It is very simple and easy to clean. Either use stainless steel/copper cleaner, or just pour a little lemon juice or vinegar into the pan and wipe it clean with a paper towel or cloth.

Made of thick stainless steel, the handles conduct heat very slowly. However, side handles can get hot faster than long handles as they are close to the pan's body. Therefore, always make sure the element you're cooking on does not exceed the size of the pan. The time spent over the heat source and the temperature setting also determines how long the handles will remain cool to the touch. Stainless steel handles attached to lids will heat up faster than side handles. For oven use, all handles will definitely get hot. It is recommended to use oven gloves when handling hot handles to avoid burning your hands.

Yes. To avoid the formation of small white dots or pits, bring liquids to a boil before adding salt, then stir well. Or, add salt after food has started to cook. Pitting does not interfere with cooking performance but can diminish the beauty of the stainless steel.

This white film is caused by minerals in the water or from the starch released by certain foods during the cooking process. Either use stainless steel/copper cleaner or just pour a little lemon juice or vinegar into the pan and wipe it clean with a paper towel or cloth.

It is possible to get scratches on the stainless steel cookware especially when using metal utensils. However scratches do not affect the performance of the cookware. We suggest using wooden or plastic utensils when cooking. We recommend not using a potato masher directly into the cookware. Add salt to water only after it has come to a boil. When salt grains are deposited on steel when cold, they will attack the steel as the heat causes them to melt. We also suggest cleaning them with a stainless steel/copper cleaner at least once a month to keep your cookware looking brilliantly shiny.

Stainless steel cookware:

For daily cleaning, warm soapy water is sufficient. We recommend you to clean your pan thoroughly after each use as food films left on the pan may cause discoloration and sticking.

To get rid of stuck-on food or discoloration and stains from using too high a heat, we recommend cleaning your product with a stainless steel/copper cleaner. This can be used on the interior, as well as the exterior.

If your water has high iron content, you may notice a rusty discoloration. Use stainless steel/copper cleaner to remove this.

Dishwasher compatibility:

To extend the life of your product, we recommend hand washing only. In case of dishwasher use, it is preferable to use gentle detergents such as liquid, gel, or powder, not tablet nor sachet. Certains parts may become dulled and discolored due to action of corrosive detergents. Our warranty does not cover this type of wear.

To remove burned food stains from stainless steel cookware, place cold water in the utensil and bring the water to a boil. Allow the water to cool before washing. A good cleaner may be used to complete the cleaning. The use of steel wool, a steel brush or scratchy cleaner on the polished surface is not recommended.

Handles and knobs may loosen after a time due to the continual heating and cooling of the fixing. If this occurs, carefully re-tighten using an appropriate screwdriver, but do not over-tighten.

•The pan has been used on too high a heat or the wrong source of heat for the pan which has resulted in the pan base becoming warped and distorted.

•Also never put cold water into a hot pan or plunge hot cookware in cold water. Sudden changes of temperature may cause the metal to warp, resulting in an uneven base.

Take care when placing pans on gas hobs as the number of support legs vary and small pans in particular may need a trivet, which most gas hob manufacturers will supply with their hob or can be bought from the separately.

The quick way to check whether your pans work on an induction hob is to do the magnet test on the pans. This is easy, if a magnet will stick to the base of the pans they will work on a commercial induction hob.

Please go to the “Accessories” section of the website to easily find whatever you need for your product.

Find more detailed information in the Warranty section of this website.