the frying pan

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Stainless Steel Cookware

Follow these Instructions and your Stainless Steel frying pan should last your decades!

First get rid of those annoying stickers by soaking your frying pan in warm water and scraping them off with your nail or a hard plastic kitchen utensil, taking care not to scratch the surface. Lemon juice should get rid of any very persistent glue.

Wash the pan well in soapy warm water BEFORE first use.

To keep the stainless steel surface smooth and without scratches, to not use abrasive scourers or cleaning products such as bleach or ammonia.

Don't store food or liquids in the pan after use as undissolved salts may pit the surface.

You can use a dishwasher though take care that the cleaning products you use in the dishwasher are not abrasive - the really cautious only wash by hand.

If you get burnt food stuck on the pan then soak in warm, soapy water to remove them. For persist residues, bring the soapy water to the boil and then letting the water cool before using a soft cleaner to remove the problems.

Allow overheated pans (if food has been burnt or the frying pan left empty on the heat) to cool naturally. DO NOT immediately place in cold water.

If possible, add salt to your food only after it has started to boil or reach very high heat - this should prevent white spots appearing. These can be removed by boiling the pan with some white vinegar.

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