Cooking Tips for High Performance Cookware: NanoBond has greater stick resistance compared to traditional stainless steel cookware but it is NOT NONSTICK. Stick resistant properties can be achieved by following two key concepts to help guarantee success: correct temperature control and the right fat to create a “barrier” to prevent foods from sticking. We recommend preheating the pan on medium to medium-high heat then add in the fat of your choice, then add your food and allow it to caramelize and release on its own. For delicate foods such as eggs and fish, we suggest using an emulsified fat like butter or nonstick cooking spray for best results, again allowing the pan to preheat and the foods to caramelize and release on its own. There is no residue buildup from using nonstick cooking sprays that you might see on traditional nonstick pans because NanoBond’s non-porous surface is stain resistant and easy to clean.

Utensils: Metal whisks, spoons and spatulas are safe. However, sharp-edged tools such as forks and knives should not be used, and knives should never be used to cut inside the pan. Scratches due to sharp-edged tools are not covered under warranty. NanoBond’s surface is highly scratch resistant when compared to traditional stainless steel but is not scratch proof. Minor scratches do not affect the performance of NanoBond cookware.

Oven Use:Always use potholders or oven mitts when removing cookware from the oven. This cookware is broiler-safe and oven-safe to 1050°F/566°C.

Oil: Use caution as oils can quickly overheat and cause a fire.

Match Pan Size to Burner Size: Use burners that are the same size as the pan you are using. Adjust gas flame so that it does not extend up the sides of the pan.

Microwaves: Never use your cookware in the microwave.

Safety: Keep small children away from the stove while you are cooking. Never allow a child to sit near or under the stove while cooking. Be careful around the stove as heat, steam and splatters can cause burns.

Unattended Cooking: Never allow your cookware to boil dry, and never leave an empty pan on a hot burner. An unattended, empty pan on a hot burner can get extremely hot, which can cause personal injury and/or property damage. These pans may become warped if allowed to boil dry.

Before first use and after each use, wash pans thoroughly with mild dishwashing detergent and warm water.

For day to day cleaning, you may simply use warm soapy water and a Scotch-Brite pad to clean your pan. For more stubborn food residue, you could also use steel wool as this won’t scratch the NanoBond surface. Thoroughly dry the pans after washing to prevent water spots and stains from hard water.

Spots, Stains and Discolouration: The NanoBond technology protects the stainless steel by creating a dense, impenetrable layer. When the technology is working, you may experience a slight discolouration or bluing of the pan. This is a food film that can be easily removed by using a soft cleanser or the Hestan Professional Stainless Steel cleaner used with a Scotch-Brite pad or steel wool. A sliced lemon wedge may also be used to remove the bluing or discolouration. To restore NanoBond’s titanium brilliance, use a soft cleanser or the Hestan Professional Stainless Steel cleaner with a Scotch-Brite pad. Never use oven cleaners to clean cookware. They will ruin the cookware.

Dishwasher: This cookware is dishwasher-safe. However, over time, harsh dishwasher detergents may dull the NanoBond finish. To restore NanoBond’s titanium brilliance, use a soft cleanser or the Hestan Professional Stainless Steel Cleaner with a Scotch-Brite pad.

Hot Handles: NanoBond handles can get very hot under some conditions. Use caution when touching them. Potholders or oven mitts should always be used when cooking.

Handle Position when Cooking: Position pans so that handles are not over other hot burners. Do not allow handles to extend beyond the edge of the stove where pans can be knocked off the cooktop. When cooking on a gas stove, place the pan on the burner with the handle lined up with one of the burner grate arms to help prevent the pan from tipping.

Loose Handles: Periodically, check handles to be sure they are not loose. Never use a pan that has a loose handle.

Steam: When removing lids, always position the lid so that the steam is directed away from you. Rising steam can cause burns.

Cleaning: Never use metal utensils, sharp instruments or harsh abrasives that may scratch the stainless steel lid.

Safety: Lid vacuum. A lid left on a pan after turning down the heat or turning the burner off may result in a vacuum that causes the lid to seal to the pan. Using a lid made for another pan can also cause a lid vacuum. If a lid vacuum occurs, DO NOT attempt to remove the lid from the pan in any way. If your lid is vacuum-sealed to your pan, return it to the burner on low heat so that the air inside the pan warms and expands and releases the seal. The lid should lift effortlessly from the pan. To avoid a lid vacuum, remove the lid or set it ajar before turning heat off.

Always follow your stovetop manufacturer’s instructions for correct stovetop use and for specific cookware restrictions. Before using a double-burner griddle or other large cookware pieces that are manufactured to sit over two stovetop burners, consult the stove manufacturer’s manual to ensure that your ceramic/glass stovetop has a bridge between the two burners you intend to use. Do not drag or scrape cookware across your ceramic/glass stovetop. This can cause scratches or marks on your stovetop. Hestan/Meyer Corporation U.S. will not be responsible for stovetop damage.