Cooks Standard 8-QT 8 Quart Classic Stainless Steel Stockpot with Lid User Manual

Cooks Standard 8-QT 8 Quart Classic Stainless Steel Stockpot with Lid

Product Information

• The product is a stainless steel cookware set that utilizes Impact Bonding Technology. This technology ensures even heat distribution and durability for efficient cooking.
• The cookware set includes pans, pots, and a glass lid. The stainless steel material provides a sleek and modern look, while the glass lid allows for easy monitoring of the cooking process.
• The cookware is suitable for stovetop and oven cooking up to 500 degrees F. However, it is not recommended for use under a broiler.
• It is dishwasher-safe, but hand washing is recommended to maintain the mirror finish of the cookware. The set is designed to be easy to clean with hot soapy water and a sponge.

Product Usage Instructions

Before Use:

1. Remove any stickers by soaking the cookware in warm water and
   scraping them off with a nail or a hard plastic kitchen utensil. Be careful not to scratch the surface.

2. Wash the cookware thoroughly with warm soapy water, rinse clean, and wipe dry.

Discoloration:

Discoloration may occur in new stainless steel cookware. To avoid this, wash the pan thoroughly before first use or cook liquid food in the pan for the first few uses. Stainless steel cleaner, lemon juice or vinegar can be used to remove discoloration.

Stovetop Cooking:

• Preheat the pan for better cooking results. The rim should be hot to the touch when properly preheated.
• Use medium heat for best results. High heat may damage the cookware.
• Heat the pan gradually and avoid boiling dry or pouring cold liquid into a hot vessel.
• Use potholders when removing cookware from the stovetop.

Oven Cooking:

• The stainless steel cookware is oven-safe up to 500 degrees F.
• Always use oven mitts or potholders when removing cookware from the oven as it will be extremely hot.
• Do not use the glass lid in the oven as it is not designed to withstand high temperatures.

Cleaning and Maintenance:

• The cookware is dishwasher-safe, but hand washing is recommended to maintain the mirror finish.
• Use a sponge and hot soapy water for a simple clean-up.
• Avoid using abrasive cleaning pads or scouring powder to prevent scratching the surface.
• If food is stuck on the pan, soak it in warm, soapy water for one to two hours. For persistent residue, bring the soapy water to a boil, then let it cool before using a soft cleaner to remove the stuck-on food.
• Never use bleach or chlorine-based products on the cookware as they can cause corrosion and affect cooking performance.
• To remove limescale stains or bluish rings, use lemon juice, white vinegar, or a special cleaner designed for stainless steel.

What is Impact Bonding Technology?

Compared to traditional “Brazing Bonding”, “Impact Bonding” technology is an advanced method of applying aluminum discs to the bottom of the cookware, under huge impact pressure, the aluminum disc is heated to almost melting soft, and then the aluminum is spread to the outside edge of the pan, create a secure bonding to bottom of the cookware, so heat distribution is very even along the bottom, preventing hot spot in the bottom area, “Impact Bonding” made this type cookware significantly superior to the traditional type of cookware.

SAFETY FIRST

It is important to read all safety instructions and precautions.

Caution:

• Do not boil dry
• Do not use under a broiler
• Always use potholders to remove cookware when in use
• Do not store food or liquids in the pan after use–undissolved salts can damage the surface

Before Use

• Get rid of any stickers by soaking the cookware in warm water and scraping off stickers with your nail or a hard plastic kitchen utensil (be careful not to scratch the surface). Lemon juice is good at getting rid of any persistent glue. Wash the cookware thoroughly with warm soapy water, rinse clean, and wipe dry.

Discoloration：

• Discoloration (rainbow color) happens sometimes in new stainless steel cookware, machine oil residue causes the color when heating a pan with dry food or an empty pan, it may happen, to avoid, washing the pan thoroughly before 1st-time use, or cooking liquid food in first few use, Stainless steel cleaner (Barkeeper’s friend) is recommended to remove discoloration. Lemon juice or vinegar also works.

Stovetop Cooking:

• Preheating provides maximum control over the cooking process; the pan is properly preheated when the rim is hot to the touch. Many cooking recipes require preheating to ensure better cooking results.
• High heat may damage the cookware; medium heat is recommended for best results. It is recommended to always heat the pan gradually.
• Do not boil dry or pour cold liquid into a hot vessel. Do NOT put the hot pan into water. Sudden changes to the temperature may damage or warp the cookware.
• Handles are designed to minimize heat transfer, however, potholders are recommended when removing cookware from the stovetop.

Oven Cooking:

• Stainless-steel cookware is oven-safe up to 500 degrees F. Always use oven mitts or potholders when removing cookware from the oven because cookware and handles will get extremely HOT.
• Glass Lid cannot withstand high temperatures as stainless steel pan, It is not suggested to use a glass lid in the oven.

Broiler Cooking:

• Stainless steel cookware is NOT broiler-safe.

Cleaning and Maintenance

• Stainless-steel cookware is dishwasher-safe, however, the mirror finish may become dull by repeated dishwasher use. To maintain the mirror finish, washing by hand is recommended.

Hand Washing:

• Clean-up is as simple as using a sponge and hot soapy water. Do not use abrasive cleaning pads such as steel wool or scouring powder as these will scratch the surface.
• If you get burnt food stuck on a pan, soak it in warm, soapy water for one to two hours. For persistent food residue, bring the soapy water to a boil, then let the water cool before using a soft cleaner to remove the stuck-on food.
• Allow overheated pans to cool naturally (e.g. if food has been burnt or the saucepan was left empty on the heat). DO NOT immediately place in cold water.
• Add salt to the food only after it has started to boil or reached a very high heat to prevent white spots from appearing on the cookware. If they do appear, they can be removed by boiling some white vinegar in the pan.
• Never use bleach or chlorine-based products on the cookware, as it is extremely corrosive to stainless steel; even when diluted, it will cause tiny pits to appear on the surface of the steel, which might not be visible but will affect cooking performance.
• Do not allow the pan to boil dry as this may cause discoloration and damage to the pan.
• By exposure to intense heat, little white limescale stains may appear on the bottom due to the level of water hardness, and bluish rings may appear due to starch contained in some foods such as pasta and rice. These stains can be removed by using lemon juice, white vinegar, or a special cleaner designed for stainless steel.

Limited 10-Year Warranty

• Cooks Standard™ stainless steel is manufactured and inspected to ensure the best cooking performance.
• It is guaranteed to be free from defects in materials and workmanship under normal household use for 10 Years time of the cookware.
• To the original purchaser, Cooks Standard promises to repair or replace any item found defective in material or workmanship.
• Should you have any problem with your cookware, write to Cooks Standard customer service, email: CS@newayusa.com
• When returning the product for repair or replacement, please contact Cooks Standard customer service for the return address and repair #.
• Also include your shipping address, the description of the defect, and your phone number.
• The warranty does not cover damage caused by accident, misuse, abuse, or commercial use. Scratches, stains, discoloration, damage from overheating, or damage from the use of an automatic dishwasher are not covered by this warranty.
• Incidental or consequential damages are not covered by this warranty.
• When the product is out of production, Cooks Standard will replace it with a similar pan of similar value.
• Designed and produced by Neway International Housewares, CA 91748 USA© 2013 Neway Made in China

Documents / Resources

| Cooks Standard 8-QT 8 Quart Classic Stainless Steel Stockpot with Lid [pdf] User Manual
8-QT 8 Quart Classic Stainless Steel Stockpot with Lid, 8-QT 8 Quart Classic Stainless Steel Stockpot with Lid, Quart Classic Stainless Steel Stockpot with Lid, Stainless Steel Stockpot with Lid
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