5-Ply Stainless Steel Saucepan

First, congrats are in order—your new pots and pans set is an investment you’ll be so glad you made. Stainless steel is often the chef’s choice for professional cookware in commercial kitchens because it’s so durable and versatile. Make it last a lifetime with these tips.

• To clean: While you can get away with a dishwasher cycle here and there, we do recommend regularly hand washing to enhance the longevity and beauty of your pots and pans. All you need is hot, soapy water and a sponge (skip the abrasive ones like steel wool). If you happen to have food stuck to the pot or pan, fill it with soapy water and bring to a boil. This will loosen the stuck-on bits so you can wash them away as usual after the pan cools. If the food is really burnt, you might need a bit of a scrub—sprinkle baking soda over the burnt parts, add water, and boil until most of the water is gone. Once the pan is cool, try your usual hot soapy wash.

• For general care: Your stainless steel pots and pans set will last a long time with a little TLC. Here are the big ones: Avoid high heat (and the scorched discoloration that can come from it) Don’t use anything abrasive, from scratchy scouring pads to metal cooking utensils. Opt for soft silicone, wood, or plastic to keep the cookware surface blemish-free. Remember to cool down the pots and pans in your set before washing to keep them from warping. (I.e. don’t soak a super hot pan in a sink full of cold water.) See a rainbow colored stain on your cookware? That’s usually from overheating and can be fixed with a wipe of vinegar and followed by a thorough rinse. For more tips on how to care for your cookware, please visit our Cookware 101 page.

Time and time again, professional chefs choose stainless steel because it performs reliably and is designed to last. But how do you know you’re choosing the best pots and pans out there? Ask the following questions as you research your cookware purchase.

• Look for superior quality cookware. First question: Where is it made? Italian cookware is renowned for its beauty as much as its practicality. We think the best pots and pans are made in Italy, which is why we source our cookware there.

• Look for high performance. Could it qualify as professional cookware? Professional pots and pans need to take a beating and deliver, day in and day out. That’s why commercial kitchens are often stocked with all-purpose, high-performance stainless steel cookware. It’s durable, versatile, and low maintenance and is up to the task with superior heat conductivity, retention, and tolerance.

• Look for materials that are beautiful and made to last. What is it made of and is there enough longevity? Our stainless steel pots and pans set was designed according to the gold standard—fully clad 5-ply construction. With proper care, our stainless steel cookware is made to last.

Good news! There’s really not a wrong way to do it. But you may encounter a few things as you get accustomed to cooking with stainless steel pots and pans, especially if you’ve recently switched from a non-stick set. Here are a few rules of thumb: 1. Always preheat the cookware for a minute or two. Food can stick if the pan is too cold or too hot, so medium heat it is. 2. Avoid high heat whenever you can. 3. To sauté or sear, use a little more oil or butter than usual to prevent food from sticking. While the pan is heating, add enough oil to cover the surface. You’ll know your food is ready to flip when it releases from the pan. 4. Always allow your stainless steel pot or pan to cool after cooking and before washing.

While it’s usually recommended that you season cast iron pans, it’s not a necessary step for stainless steel cookware. But if you follow a few easy steps, you can give your stainless steel pan more of a non-stick surface before you cook. Here’s how:

1. Heat your pan over medium-high heat for up to two minutes. 2. Coat the pan with about ⅛ inch of oil. 3. Heat oil until it begins to smoke (this will take approx. six minutes) 4. Remove the pan from heat and let it cool. 5. Toss the leftover oil and then wipe the pan, leaving a shimmery sheen behind. (That’s your non-stick!) Note: This DIY non-stick will wash off, so you’ll have to repeat the process again next time.

In a word, yes. Steel can be recycled and regenerated indefinitely, and that process uses less energy than mining ore to make new metal. The leftover scraps used in production are recycled to manufacture additional sheet metal. And as part of our commitment to sustainability, our cookware is responsibly produced in a facility using renewable energy sources and upholding high human and safety standards.

Cookware may be returned for a full refund or exchange within 365 days of the purchase date, as long as items are new, unused, and in original packaging.

We stand behind the quality of our cookware and certify it to be free from manufacturer’s defects in material and craftsmanship for the lifetime of the product under normal daily use by the original customer. This warranty does not cover damage caused by accidents, misuse, improper care, neglect, tampering, or environment; marks or stains resulting from normal wear and tear; scratches from use of metal utensils or abrasive cleaners; or warping and damage from excessive use of high heat. In the unlikely event of a manufacturing defect, please contact care@onequince.com.