Before the first use: Thoroughly wash each piece of your new cookware in hot, soapy water containing ½ cup vinegar. Rinse with hot water and fry.  

Regular cleaning for your cookware:  Easy-care pans require only washing in hot, soapy water. Rinse in hot water and dry.  This cookware is dishwasher safe, however hand washing is recommended in place of harsh dishwasher detergents over a long period of time. Allow cookware and lids to cool before placing in water. Hand washing can be done with a soft cloth or nylon sponge and warm, soapy water. Rinse and dry.  Stubborn food particles can be easily removed by resoaking in hot water with a mild detergent and wiping with a sponge or nylon scrubbing pan. NEVER use steel wool or abrasive scrubbing pads which will leave scratch lines in the stainless steel.  Cooking certain starchy foods, such as rice, potatoes and pasta may cause a stain on the inside of the pan. This can be removed with a commercial stainless steel cleaner found in most supermarkets.  High head is not recommended and may cause a mottled, rainbow like "heat tint". This is natural to all stainless steel and is not harmful to foods cooked in the pan or to the pan's finish. "heat tint" is not harmful to the finish or to the foods in the pan.  Undissolved salt can cause pitting or white spots in stainless steel, which are not removable. Add salt ONLY AFTER water has come to a boil and DO NOT let acidic or salty foods remain in the cookware for long periods of time.