Before using your cookware for the first time:

Wash each piece (including detachable long handles) in a mixture of 1/2 cup of vinegar per gallon of warm soapy water. This will remove all traces of manufacturing oils and polishing compounds and help keep your cookware from staining during use.

Rinse cookware in clear, warm water and dry thoroughly with a clean, soft towel.

You're ready for a lifetime of healthy cooking!

Prepping for a Lifetime of Use

General Cooking & How To

● Forming the Water Sea

• For the best results, fill each pan to at least two-thirds capacity with the food you are preparing.

• It is important to use the proper size cookware for the amount of food you are cooking and to use the cover designed to fit each specific piece of cookware.

• Add liquid only as stated in your Lifetime® Cookware instructions or recipe.

• Begin cooking on medium heat, and then reduce to low.

• If the pan/lid is “sputtering,” you are likely using too high of heat or too much food/liquid in your pan.

● Obtaining/Maintaining Low Heat on Your Range

• Sometimes, the setting on a range can be too hot/hotter than the medium & low heat needed to maintain the proper water seal. Try turning the heat down.

• If the heat is still too high, you may need to use a "flame tamer" under the cookware when cooking. You can purchase a flame tamer at your local hardware store, big box, discount store, or online.

● Using Your Cookware in the Oven

• Your cookware can be used in the oven at temperatures up to 350°F/177°C.

• It is recommended that handles be removed when cooking in the oven. Using the broiler unit or high heat will damage your handles and knobs.

• Before placing your cookware in the oven, place the oven rack In the lowest possible position to provide even heat circulation.

• Be sure the oven is preheated to the desired temperature. Do not place cookware in the oven while it is preheating or under the broiler.

● Using the Right Utensils

• It is recommended that you use plastic, rubber, wooden or smooth-edged metal kitchen tools with your cookware.

• Avoid hitting metal kitchen tools against the rim of utensils, and do not cut or chop food on the stainless-steel surface with a knife or other sharp-edged tool.

● 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 pan.

• Pitting appears as whiteish spots inside the cookware. These do not affect the performance or usefulness of the pan, nor are they a failure in the metal.

• To prevent pitting, salt should always be added to boiling liquid and then stirred to dissolve the salt completely.

• Also, do not allow acidic foods or foods that have been seasoned to remain in your pans or on your utensils for long periods. Clean them as soon as they have cooled.

● Using Your Salad Cutter

• Each cutting cone was designed for different cuts and slices, helping you prep everything from shredded cheese to thin-cut French fries, from minced garlic to lemon zest, from waffle-cut zucchini to the perfect pile of apple strings.

• Watch this helpful video to show each cone's unique benefits and capabilities.

● Frying an Egg

• If you wish to avoid oil, preheat your skillet to medium-low for several minutes. Add two tablespoons of water and immediately add your eggs. Sprinkle the tops of the eggs with the seasoning of your choice and cover. Reduce heat to low and cook until done to taste. It will take approximately 2 minutes for an egg firmly set with a soft yolk and 6 minutes for the yolk to be firm.

• To cook with fat or oil, preheat the skillet over medium for 1 minute and then add 1 tablespoon of butter or oil. When butter bubbles, lift the skillet and swirl to coat the cooking surface. Return pan to medium heat. When the butter bubbles again, put your eggs into the skillet. Cook for 2 to 3 minutes until the egg white is no longer translucent. If desired, use a spatula to turn it over and cook the egg for an additional 1 minute