SAFETY WARNINGS
Read all safety warnings and instructions. Failure to follow the warnings and instructions may result in
injury and/or property damage. Save all warnings and instructions for future reference.
The warning and safety instructions in this manual are not meant to cover all possible conditions and
situations that may occur. Common sense, caution and care must be exercised when operating or
cleaning tools and equipment. Always contact your dealer, distributor, service agent or manufacturer
about problems or conditions you do not understand before operating the product.
1. Prior to your frst time use, you should wash the The pot and basket with warm soapy water and a soft cloth to
remove any oil residue from the manufacturing process followed by a fresh water
rinse.2. Stainless Cookware can tarnish and discolor during normal use on outdoor gas cookers. Intense heat
from high pressure cookers can cause stainless steel to discolor or turn blue.
3. Be certain that cooker surface is wide enough to support large diameter pots. Gas ames should not extend
up the side of the pot, so be certain to properly match a cooker with this cookware.
4. For hard-to-clean stains or discoloration use a nonabrasive stainless cleaner. Follow the directions on the
container using a clean, damp sponge or cloth. Do not scrub nish with a soap-lled steel wool pad or harsh
abrasive cleanser as scratching will occur.
5. After cooking, allow pans and lids to cool gradually. Do not pour cold water into hot pan. Sudden temperature
change can cause cookware to warp resulting in an uneven bottom. Always wash cookware thoroughly in hot,
soapy detergent after each use to remove all traces of food, salt, or grease particles that will cause stains when
reheated.
6. Overheating may cause food to scorch and stick to cookware. Prior to clean-up, add soapy water and heat to a
steady boil for 5 to 10 minutes, then scrape away stuck bits of food. Let the pan cool before washing.
7. Boiling or frying with large quantities of salt is very corrosive and can cause pits in all forms of cookware.
To reduce the chance of this occurring, add salt after water begins to boil. Do not allow salt water or seasoned
cooking oit to remain in stainless cookware for a long period of time as pits can form once it’s cooled. Cookware
should be thoroughly cleaned after each use.
8. DO NOT store cooking oil inside the pot. Salt and seasonings will settle and can cause discoloration and pits to
form at the bottom of the pot. Also, salty acidic food can cause discoloration if stored in cookware for any length
of time.
SAVE THESE WARNINGS.
1
• Discard cookware should cooking oil leak through pit holes. Leaking oil will ignite and cause a re.
• DO NOT place empty cookware on cooker over an open ame. Intense heat will discolor and warp bottom
surface of cookware.
• Handles will become extremely hot so use protective mitts when handling hot cookware.
