nutrichef NCSPT30Q Stainless Steel Cookware Stockpot Instruction Manual
- June 3, 2024
- nutrichef
Table of Contents
nutrichef NCSPT30Q Stainless Steel Cookware Stockpot
FEATURES
STAINLESS STEEL COOKWARE STOCKPOT
- HEAVY DUTY
- NON-TOXIC AND NON-ALLERGIC
- IMPACT BONDED BASE
- WITH STAINLESS STEEL LID
- STRONG RIVETED HANDLES
- 18/8 NON-REACTIVE INTERIOR
IMPORTANT SAFEGUARDS
- Use medium to low heat. High heat may damage or discolor cookware and continual overheating or uncovered cooking may cause food to burn.
- To minimize sudden changes in temperature that can cause cookware to warp, always heat gradually and never pour cold liquid into a hot pan.
MAX TEMPERATURE: 500° Fahrenheit (260° Celsius)
- DO NOT BOIL DRY.
- MATCH BASE OF THE PAN TO STOVE BURNER SIZE.
- USE POT HOLD WHEN MOVING OR LIFTING HOT COOKWARE.
SALT DAMAGE
Undissolved. salt may leave with white spots or pits in stainless steel cookware. To prevent this from happening, only add salt after food begins to cook or after liquids begin to boil. Pitting does not affect the cookware’s performance but may mar its appearance.
CLEANING & CARE
Before first use, wash cookware in warm soapy water. Though dishwasher safe, hand washing is highly recommended to preserve the stainless steel shine. Wash with warm, soapy water and dry with a soft cloth immediately.
Remove burnt-on foods by soaking for a few minutes. Never use scouring powders or use steel wool on pots as these may scratch the surface. If need of scrubbing, use a nylon pad with warm, soapy water or a non-abrasive, silicate- based cleaner.
Avoid chlorine cleaners as they cause scratching.
For greasy stains, use a stainless steel cleaner with a damp cloth. For stubborn stains, combine equal parts cleanser, white vinegar and water to cover; heat to boiling, turn off heat and let stand half an hour.
Any hard water or brown/blue spots from excessive heat will not affect cookware performance.
Questions/Concerns: jb@pyleusa.com