Made in USA English Español DISTRIBUTORS ABOUT US COOKWARE WATER FILTER RECIPES OPPORTUNITY CUSTOMER SUPPORT Home Customer Support FAQ’s Frequently Asked Questions Do I need to wash my new cookware before using it? Wash each piece of your new Classica cookware, including E-Z™ handles, in warm, soapy water to which you have added one cup of vinegar per gallon of water. This removes all traces of manufacturing oils and polishing compounds. Rinse in clear, warm water and dry thoroughly with a clean, soft towel. What is the best way to clean my cookware after each use? After every use, remove E-Z™ handles, wash cookware and handles in warm, soapy water, rinse and dry, or place in dishwasher. Never use abrasive cleansers on the handles or clean them in the dishwasher as this may cause fading. What temperature do I use for cooking with Classica? Always use low to medium heat. A higher temperature may be used when necessary, such as when boiling or browning. Use the larger burners with larger cookware and vice versa. If cooking on a gas stove, never allow the flame to extend up the sides of the cookware; This will damage the cookware. For Stubborn Stains or Stuck-on Food Rinse cookware with warm water and sprinkle inside stainless steel cleanser to create a paste. Using a damp paper towel, rub in a circular motion. Rinse well in warm, soapy water to remove all cleanser and dry with a clean towel. IMPORTANT! NEVER use steel wool or abrasive cleansers on the outside of your cookware or tops of the lids as they may scratch and dull the finish. Use only hot, soapy water on these surfaces. How do I remove those stains left behind from food or water on my cookware? You’ll notice that water in certain areas or even certain foods will leave behind stains in the interior of the cookware. Simply utilize a non-abrasive stainless steel cleanser. Wash surface as usual. Apply stainless steel cleanser with a wet paper towel. Clean thoroughly and rinse under faucet. Then proceed to wash again with soapy water to remove any residue that may be left behind. IMPORTANT! NEVER use steel wool or abrasive cleansers on the outside of your cookware or tops of the lids as they may scratch and dull the finish. Use only hot, soapy water on these surfaces. Why has my pan turned yellow? This is due to excessive amount of heat. No worries, a stainless steel cleanser will get rid of this as well. Simply utilize a non-abrasive stainless steel cleanser. Wash surface as usual. Apply stainless steel cleanser with a wet paper towel. Clean thoroughly and rinse under faucet. Then proceed to wash again with soapy water to remove any residue that may be left behind. IMPORTANT! NEVER use steel wool or abrasive cleansers on the outside of your cookware or tops of the lids as they may scratch and dull the finish. Use only hot, soapy water on these surfaces. Why does my pan have white spots on it? This is a result of the use of salt that has not been dissolved completely. Un-dissolved salt can leave white spots or even create pits at the bottom of your cookware. These pits do not affect the cookware’s performance but they cannot be removed. If your cookware is pitted it will not be covered under the lifetime limited warranty. To avoid damage from occurring, always be sure to completely dissolve the salt when boiling water or seasoning your food. Why does my food stick to my cookware? Sticking is usually caused from the use of excessive heat. Classica cookware is designed to cook on lower-medium temperature settings. Can I use my cookware in the microwave? No! Never use your cookware in the microwave. Can I use my cookware in the oven? Yes! Classica cookware is oven-proof up to 425° however it is NEVER safe to place Temp-Tone® control or E-Z™ handles in the oven. How do I know what size cookware I should use? Cookware should be at least two-thirds filled with food for optimum efficiency; however, will also function with lesser quantities. Can I store food in my cookware? It is not recommended you store food in the cookware for long periods of time. It will increase chances of staining or pitting due to the salts, fats, seasonings, and acids in the food. Why can’t I get my cover off of my cookware? After cooking, there may be a tight water seal between the pan and cover. Open the Temp-Tone® control to equalize pressure and release the cover. Why do my meats not brown properly? The cookware may not be preheated correctly. Always preheat cookware over medium heat until several drops of water sprinkled in pan skitter and dissipate. If they immediately disappear, your cookware is too hot and temperature should be lowered. Place the meat directly on the pan. Note that it will stick to pan, after a few minutes, through the release of its natural juices the meat will loosen up on its own for easy maneuvering. Why are there scratches on my cookware? You may use anything on the inside bottom of your cookware, even a mixer. You will scratch it, but you will not hurt the cooking ability of the cookware. To maintain the luxurious finish on the outside, never use an abrasive on the outside finish. If anything sticks, add hot water and soap, and let set for 10 minutes. 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