D3® Stainless Steel 6 Qt. Saute Pan with Lid

Features

• A versatile piece featuring a large surface area for searing, with straight sides to hold in liquid and prevent splattering and a lid to lock in moisture.
• Secured with riveted stainless-steel handles to ensure a safe grip and to add a bit of style with a stainless-steel lid to match.
• Allow the pan to cool prior to cleaning. Rinse off any excess food with warm water, then soak in warm soapy water. Use a sponge or soft cloth to clean the interior and exterior surfaces. Rinse with warm water and dry immediately to prevent spotting. If the stainless steel surface is not sufficiently clean, repeat the process with a nonabrasive, non-chlorine cleanser, such as All-Clad cookware cleaner, Bar Keeper's Friend, or Bon Ami on the stainless surface only. Rinse with warm water. Form a paste with a cookware cleanser and a small amount of water. Apply the paste using a soft cloth or sponge, rubbing in a circular motion from the centre outwards. Rinse with warm water and dry immediately. Hand washing is recommended.
• Item care: Be sure to wash the pan before the first use and to clean thoroughly between uses. For browning, sautéing, and searing: Start with food at room temperature. Dry food before cooking to prevent splattering. Preheat the pan to low to moderate heat before cooking. Water will dance on the pan when ready. Add enough oil to cover the pan’s surface. Add food to the pan when the oil is hot. You will see a faint vapour when the oil is ready. Food should sizzle when added to the pan. Allow the food to cook. On stainless, it will be ready to turn when it no longer sticks to the pan. After removing food from the pan, use browned food bits for the sauce by deglazing with wine or stock. For boiling: This is the only occasion when high heat should be used. For cooking in the oven: Oven and broiler safe up to 600°F. Extended exposure to temperatures over 500°F can cause stainless steel to change colour, but will not affect its performance. Caution: With the exception of preheating, empty pans should not be left on a hot burner as it can cause damage. Overheating can cause brown or blue stains to appear. To avoid small white dots or pits from forming in your pan, bring liquids to a boil or wait until the food starts to cook before adding salt. Pitting does not interfere with cooking performance but can diminish the beauty of your pan’s interior.