i. Before using the first time, wash utensil in hot, soapy water. Rinse with clear, hot water and dry promptly.

ii.Basic Cooking Instructions for Minimum Moisture Cooking:
Select the right size utensil - Best results are obtained when utensil is at least 2/3 full. Never attempt to cook a small quantity in a large pan, and always be sure to use the cover designed to fit the pan.

Use the right size range unit - The diameter of the range unit should be about the same as the diameter of the utensil. If cooking on a gas range, the flame should not extend up and around the sides of the pan.

Use little or no water - Fresh vegetables and fruit contain enough natural moisture to cook without adding water. Simply place vegetables in utensil and cover with cold water. Pour off quickly. The moisture that clings to the food is enough for cooking. Vegetables which lack sufficient moisture (such as corn-on-the-cob) require about a 1/4 cup or less of water for cooking. Remember that some water is also necessary for dried fruits and cereals, etc. Meats can be cooked in their own natural juices, too. When cold meat is placed in a preheated utensil it will stick at first, but as the meat browns and fat is released, it will loosen. Add liquid or shortening only if specified in the recipe. A small amount of cooking oil or shortening may be necessary when preparing foods which do not contain natural fats, such as eggs. Just enough oil or shortening to cover the cooking surface is sufficient.

Forming the water seal - Put food in utensil and cover. Place on range unit over medium heat. In about 3 to 5 minutes, vapor will begin to escape from beneath the cover and the cover will be hot to touch. Give the cover a spin, but DO NOT lift it. If it spins freely, water seal has been formed. After a few minutes there will not be any vapor escaping and the proper cooking temperature will be reached. If vapor continues to escape from cover, the heat setting is too high; reduce to the lowest setting. If cover locks on pan, heat setting is too low; increase heat slightly to loosen cover. Since temperature settings vary from one range to another, a few days of careful practice will tell you which heat settings are right for minimum moisture cooking.

Use low or moderate cooking temperatures - To insure the success of minimum moisture cooking, it is very important that only medium and low heat be used. Always begin cooking over medium heat, then reduce to low for the remainder of the cooking period. High heat will cause moisture to be driven out of the utensil. This will prevent the water seal from forming, and will result in shrinkage, sticking and burning of foods.

Avoid lifting cover during cooking - To retain heat and moisture, do not remove cover during cooking as this will break the “water seal” and lengthen the cooking times. Remove cover only near end of cooking time to test for doneness. However if you suspect food as “boiled dry” or has finished cooking in less time than estimated, remove cover to check. If food has not finished cooking, quickly add 1 or 2 tablespoons of water and reset heat to medium. When vapor escapes from cover, spin cover to check for water seal, and reduce heat to low for remainder of cooking time.

iii. Baking on the range top:
Another convenience of this cookware is that cakes and breads may be baked on top of the range. When preparing batter, follow the recipe or package instructions. However, slight adjustments may have to be made in baking times. Preheat well-greased skillet or saucepan over low heat for 3 to 4 minutes. Quickly pour batter into utensil. Cover, reduce heat to lowest heat setting and bake for specified time. To remove excess moisture from food, tilt the cover during the last 5 to 10 minutes of baking. The browning on top of the baked goods will be slight.

iv. Using your cookware in the oven:
Oven temperatures up to 350o F will not damage the phenolic handles and cover knobs, provided the broiler unit is not on. The direct heat from the broiler unit in either a gas or electric oven will cause the handles to blister. Before placing utensil in the oven, make certain that the oven is completely preheated. Preheating is necessary because the oven heat required to reach the desired cooking temperature can exceed 350o F during the preheat period.

v. Cleaning instructions:
Clean after every use - To maintain the attractive appearance and cooking efficiency of your cookware, it is important that it be cleaned thoroughly after every use. Always allow utensil to cool completely, then wash in hot soapy water with a sponge, dishcloth, or plastic pad. Do not use a metal scouring pad or harsh scouring powder on the polished stainless steel finish. Rinse thoroughly with clear hot water and dry. Your cookware may be cleaned in an automatic dishwasher.

Removing heat tints and food stains - Gold brown or blue heat tints may result from persistent overheating or stains may result from action of minerals in foods. (Sulphur-dried fruits should be cooked with the cover removed to prevent staining.) Make a paste with water and a non-abrasive stainless steel cleaner. Suggested cleaners include Barkeepers' Friend® and Cameo® Cleaner. DO NOT USE A CLEANER THAT CONTAINS CHLORINE BLEACH. Apply paste with a sponge or cloth, and rub lightly in one direction. Wash again, rinse and dry.

Removing minor scratches - During the first few times of use, bright metal marks may appear on the inside of the utensil. Remove with a non-abrasive stainless steel cleaner, following the steps above. Avoid hitting metal kitchen tools against rims of pans, and do not cut or chop foods with knives or other sharp-edged tools on the stainless steel surface. Any metal will scratch if gouged with a hard metal.

Special tips for using salt - Although stainless steel is very durable, it is not indestructible. Pitting may result if undissolved salt is allowed to remain in the bottom of a utensil. Do not allow acidic foods or foods that have been seasoned to remain in utensils for long periods of time.