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NCSP12
NCSP6
COOKWARE
STAINLESS STEEL COOKWARE STOCKPOTSTAINLESS STEEL COOKWARE STOCKPOTSTAINLESS STEEL COOKWARE STOCKPOT
STAINLESS STEEL COOKWARE STOCKPOT
ELECTRIC
CERAMIC
RADIANT
HOB
GAS
SOLID HOT
PLATE
NCSP8
HALOGEN
INDUCTION
STOVETOP
UsageUsage
Usage
UsageUsage
Usage
&care&care
&care
&care&care
&care
Complete Guide
Important Safeguards
• Use medium to low heat. High
heat may damage or discolor
cookware and continual
overheating or uncovered
cooking may cause food to burn.
OVEN SAFE TO 500F(260C), except Glass lid.
• DO NOT BOIL DRY.
• MATCH BASE OF THE PAN TO STOVE
BURNER SIZE.
• USE POT HOLD WHEN MOVING OR
LIFTING HOT COOKWARE.
Caning & Care
Before rst use, wash cookware in warm soapy
water. Though dishwasher safe, hand washing
is highly recommended to preserve the stainless
steel shine. Wash with warm, soapy water and
dry immediately with a soft cloth.
Remove burnt-on foods by soaking for a few
minutes. Never use steel wool or scouring
powder on pots as these may scratch the
surface. If scrubbing is necessary, use a nylon
pad with warm, soapy water or a non-abrasive,
silicate-based cleaner.
Questions/Concerns: [email protected]
• To minimize sudden changes in
temperature that can cause
cookware to warp, always heat
gradually and never pour cold
liquid into a hot pan.
SALT DAMAGE:
Undissolved salt may leave with white spots or pits in
stainless steel cookware. To prevent this from happening,
only add salt after food begins to cook or after liquids
begin to boil. Pitting does not affect the cookware's
performance, but may mar its appearance.
Avoid chlorine cleaners as they cause scratching.
For greasy stains, use a stainless steel cleaner
with a damp cloth.
For stubborn stains, combine equal parts cleanser,
white vinegar and water to cover; heat to boiling,
turn off heat and let stand 30minutes.
Any hard water or brown/blue spots from excessive
heat will not affect cookware performance.
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