Care Guide

Everything here lasts longer if you treat it right. This takes two minutes to read and will add years to your cookware.

Medium heat is enough. These surfaces conduct efficiently. Running them hot and empty is the single fastest way to ruin a coating.
Let it cool before washing. Cold water on a hot base causes thermal shock, which warps metal and lifts coatings.
Wood, silicone or nylon utensils. Metal will eventually cut any non-stick surface.
Dishwasher safe, though hand washing keeps the finish looking new for longer.
Do not stack wet. Put a cloth or paper towel between pans if you nest them.
No aerosol cooking sprays. They leave a residue that builds up and turns sticky. Use a little oil or butter instead.

Metal utensils are fine — there is no coating to damage.
White water spots? Wipe with a little white vinegar, rinse, dry. They are mineral deposits, not damage.
Food sticking? Heat the pan first, then add oil, then add food. Stainless needs that order.
For burnt-on residue, simmer water with a spoon of baking soda for ten minutes, then wipe.

Never open under pressure. Release fully and confirm the valve has dropped before you touch the lid.
Check the rubber gasket before each use — a cracked or hardened gasket will not seal. Replace it rather than risk it.
Never fill past two-thirds, and no more than half for foods that foam, like beans or rice.
Hand wash the lid. Keep the valve clear and dry.

Hand wash anything with gold, titanium or a matte finish. Dishwasher detergent is abrasive and metallic decoration dulls with repeated cycles.
Warm water and mild soap, dried with a soft cloth. Skip abrasive sponges entirely.
Boiling water is fine — the glass is heat-resistant — but avoid moving a hot glass straight onto a cold surface.
Store upright rather than rim-down, and do not stack decorated glasses inside each other.