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Before You Cook
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Wash your new pan and cover
in hot, sudsy water. Rinse and dry.
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Do not season your pan
before using it. To enjoy optimum performance from your Calphalon
cookware, keep it scrupulously clean. Any kind of oily residue on your pan
can cause foods to stick.
Cooking With Calphalon
Stainless Steel Cookware
Heat Settings
Use a lower heat setting than you normally would. Calphalon
cookware heats and cools more quickly than other cookware because it's made
of heavy-gauge aluminum. It's also important to use the right heat setting
for the cooking method you're using (not too high or too low).
Experiment to find the right heat settings on your stove. No two stoves work
alike. Determine where the settings work best for your stove. You may want
to write them down for future reference
In general, we recommend:
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High heat for boiling or
reducing liquids only.
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Medium to medium-high heat
for sautéing, stir frying, and frying.
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Low heat for warming food,
simmering, and preparing delicate sauces.
Cooking Oils and Sprays
A small amount of oil, butter, or margarine is all you need for easy food
release when you follow these basic steps:
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Take foods out of the
refrigerator and allow them to rest on the counter about 10 minutes before
cooking. Placing chilled food in a heated pan causes sticking, even in
stick-resistant pans.
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Preheat the pan and oil
properly (see Stove-Top Use).
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Use the proper temperature
to cook (see Heat Settings).
TIP
DO NOT use aerosol
cooking sprays in any Calphalon cookware. Sprays leave a gummy residue that
is difficult to remove completely. This residue causes food to stick, even
in nonstick cookware.
Utensils
You may use metal whisks, spoons, spatulas and other non-sharp metal
utensils. They will not harm the stainless steel surface. HOWEVER,
do not use sharp instruments or appliances such as electric mixers to cut,
chop, or whip foods in any pan. Such use can scratch the pan, especially
when it's heated. (All metals become softer when heated.)
Stove-Top Use
Preheating
When sautéing, stir-frying or frying, always preheat the pan at the
temperature setting you'll use to cook. Preheating provides maximum
control for the cooking process. The pan is properly preheated when the rim
is hot-to-the-touch.
Do not preheat on high
to heat the pan faster. For cooking techniques such as sautéing,
stir frying, or preparing an omelettes, preheat at medium to medium-high.
This will make sure your food begins cooking properly as soon as you place
it in the pan.
TIP: The Butter
Test
Heat the pan over medium
to medium-high heat. When the rim of the pan is hot-to-the-touch, rub a
teaspoon of butter over the inside of the pan. When the butter begins to
bubble briskly (it should not brown), it's ready for the ingredients. If the
butter begins to burn and turn brown, the heat setting is too high.
Carefully wipe the burned butter out of the pan with a paper towel,
lower the heat and begin again.
You can do the butter test even if you don't want to use it as a cooking
medium, simply wipe it out with a paper towel and use the medium of your
choice, or none at all.
Heat cooking oils
Whether you are using a hard-anodized, stainless, copper or nonstick pan, it
is important to heat the butter or oil to the right temperature.
Add oil or butter and allow to heat a minute before adding food. Preheating
brings the pan and oil or butter to the right temperature so the food
surface sears immediately. It also keeps foods from sticking in
hard-anodized pans.
Fats and oils work in various temperature ranges. Use the type of oil or fat
called for in the recipe.
PLEASE REMEMBER
The exclusive Calphalon
Cool VTM long handle design keeps handles cool to the touch
during stovetop cooking.
Oven & Broiler Use
Stainless steel pans can be used in the oven and under the broiler. Tempered
glass covers are oven safe to 450°F.
PLEASE REMEMBER
Handles will become very hot
in the oven or broiler. Always use a potholder or mitt to prevent burns when
removing pans from the oven.
Cleaning
Hand-washing stainless steel surfaces with hot sudsy
water and a Dobie Pad is recommended. However, stainless steel is
dishwasher safe. See below for other recommended cleansers.
Recommended Cleaners
• Dish liquids intended for hand-washing such as Dawn or
Joy. (Do NOT use dish detergents made for use in the dishwasher when
hand-washing.)
• RADIANCE from Calphalon
• Penny Brite, Bon Ami,
Barkeeper's Friend
Recommended Cleaning Pad
• Dobie pad
DO NOT USE
Abrasive cleansers or cleaning
pads, oven cleaners or other caustic cleaning solutions, baking soda,
automatic dishwasher detergent, liquid bleach, liquid household cleaners
used for floors, porcelain, etc.
Always allow your pan to cool before washing. Submerging a
hot pan in water can cause irreparable warping.
TIP
If eggs and other foods
begin sticking, even after following preheating and butter test
instructions, it's a sure sign that grease and food residue have built up on
the cooking surface. Clean thoroughly, referring to the recommended
cleansers.
Lifetime Warranty
Calphalon Contemporary
Stainless and Tri-Ply Stainless cookware is covered by our Lifetime Warranty
and Simply Calphalon Stainless is covered by our 10-Year Warranty. Calphalon
will repair or replace any item found defective in material or workmanship
when put to normal household use and cared for according to instructions.
Minor imperfections, surface markings as a result of shipping, and slight
color variations are normal. This excludes damage from misuse or abuse, such
as improper cleaning, overheating, dishwasher use, use of caustic or other
unapproved cleaners, neglect, accident, alteration, fire, theft, or use in
commercial establishments.
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