FAQ
Excessive external force on the exterior of an aluminum pot or frying pan, such as dropping or striking the pot/pan, may cause deformation (the pot/pan will not deform due to cooking heat).
•Food deposits/residues may have formed on the pan, possibly due to allowing food to overcook in the pan. This can usually be cleaned by filling the pan with water and detergent and letting it sit overnight. Then, gently scrub the pan with a paste of baking soda and water using a non-abrasive sponge (non-scratch sponge). Afterwards, condition the non-stick coating by wiping a small amount of cooking oil onto the non-stick surface with a kitchen paper towel.
•The frying pan may have overheated, causing damage and discoloration to the non-stick coating. When the pan is frequently overheated, this will weaken the non-stick coating. The red temperature dots in the frying pan are a heat indicator, telling you when the pan has reached the optimal cooking temperature. When the dots turn red, reduce the heat to maintain the temperature. Do not continue heating the pan at high heat, as this will overheat the pan and the non-stick surface.
•If cleaning in a dishwasher, reapply cooking oil to the non-stick interior after each use to prevent the non-stick interior from drying out and ensure optimal non-stick performance.
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