The recommendations for care and use apply to all Le Creuset 3-ply stainless steel products.

Remove all packaging and labels, wash pans in hot soapy water, rinse and dry thoroughly.

When frying in an uncoated pan for the first time or whenever the pan has been cleaned in the dishwasher prepare the pan as follows:
- Add some oil so that the base is covered.
- Match the pan base size to the hotplate to be used. Always use a dry oven glove or cloth when handling hot pans during and after cooking. Never heat an empty pan.
- Heat the oil gently and turn the pan to cover the side walls.
- Remove the pan from the heat, let it cool and clean with kitchen paper.
- Add some further oil, fat or butter and begin cooking as normal.
- Season the food only after sealing on the hot surface. Always add salt to the cooking liquid where it can be dissolved thoroughly, never directly onto the stainless steel surface as it may cause pitting.
- Turn food only when the surface has sealed and it is easily released. To protect your pans we recommend using silicone, heat-resistant plastic or wooden tools in both uncoated and non-stick coated pans.
- Reduce the temperature after sealing.

The 3-ply construction of the pans means you do not need to cook on high heat settings. Only medium to low heats are needed for most cooking, including frying and searing.

Don't pre-heat a pan on high temperatures then lower the heat for cooking. The material will not cool quickly and if overheated may cause sticking and over-browning of foods.

Don't store raw, marinating or cooked foods in the pans. Ingredients may cause damage to the surface.

Don't overheat your pans. If 3-ply pans are continually overheated they may change colour producing a golden/brown/blue appearance. This is not reversible and cannot be cleaned off. It will not, however, alter performance in any way.

Before using for the first time it is beneficial to condition the non-stick surface. Rub a film of cooking oil over the surface.

Heat the pan for 2 minutes over a medium setting, then cool and rinse with hot water, drying thoroughly. Re-conditioning the surface by wiping with a little oil is also helpful after the pan has been washed in the dishwasher.

To protect and prevent damage to the surface, use only medium and low heats for all cooking.

Don't use high heats.

Don't cut foods directly onto the non-stick surface. The maximum oven temperature for use with non-stick pans is 200°C/400°F/Gas Mark 6.

The well fitting lid and even heat distribution of 3-ply cookware allows steaming and poaching with very little liquid. This method can be used for vegetables, poultry, fish and fruits where flavour and nutrients can be concentrated.

Place the food and liquid into a cold pan. In a 16-20cm pan allow 100ml water for a 20-30 minute cook. In a 24cm pan allow 150ml water.

Put on the lid and bring to a simmer, when steam will be seen escaping around it. As soon as this happens reduce the heat to very low, so that no steam loss is visible.

Cook for the required time. Do not lift the lid during the cooking period as steam will be lost and more liquid will be required to replace it.

Cool pans before washing in hot soapy water, rinse and dry thoroughly or clean in the dishwasher.

For more stubborn residues fill the pan with warm water and leave to soak for 10-15 minutes.

Do not fill hot pans with, or plunge into cold water. Use only soft, nylon abrasive pads or brushes for removing stubborn residues. Do not use any harsh abrasive pads or cleaning agents as they may damage the surface.

A proprietary stainless steel cleaner can be used to remove hard water limescale and other marks. It can also be used to condition, polish and protect the inner and outer surfaces.

Should you notice a slight discolouration on your pans after cleaning them in a dishwasher, we recommend that you try an alternative dishwasher powder.