When you purchase new cookware, you must first wash it well in hot, soapy water, rinse and allow to dry before use.
Allow refrigerated food to come to room temperature before cooking it in hard, anodized cookware. The food will cook more evenly and will be less likely to stick.
Hard anodized cookware can withstand the use of metal utensils such as spoons, whisks or spatulas, but you should avoid sharp objects such as knives, immersion blenders or hand mixers, as these could damage the surface. Exercise care when using any instrument with pointed edges.
Always allow pans to cool to room temperature before cleaning. Sudden changes in temperature may cause the metal to warp.
Hand wash your hard anodized cookware with hot water, gentle dish soap, and a cloth, sponge or scouring pads (such as Scotch-Brite brand). Keeping your pots and pans as clean as can be will prolong their life and will also help keep food from sticking, since old cooking residue is a common cause for sticking in hard anodized pans.
Important: The pans and contents are extremely hot so it is necessary to use strong thermal gloves to prevent burning injury. Maximum cooking 450 degrees F or 232 C.