Tri-ply stainless steel cookware is paramount in any home
chef’s kitchen. It’s built for high-quality heating performance, durability,
and versatility. These use and care tips will allow you to get the most out of
your stainless products. Learn how to best prepare, maintain, clean, and cook
with your stainless steel.
What you do before you first cook with 1919 stainless steel cookware is very important. You’ll want to wash your new product in warm, soapy water with ¼ cup of vinegar, to remove any traces of manufacturing oils. Then rinse your cookware and towel dry.
With a pure aluminum center molded between two layers of premium stainless steel, our pans are created to provide even heating from base to rim. This means meats and vegetables will consistently brown or fry each time, at a much lower temperature. Always use low to moderate heat. The tri-ply stainless steel generates even-heating so you can trust your products to cook food to its entirety, without having to blast the highest setting.
Always be sure to preheat the pan completely before adding your food. To check the temperature, sprinkle a few water droplets on the surface. Once they slip and “dance” easily along the pan without bubbling or evaporating, you’re ready to cook. 1919 Cookware is designed for oil-less cooking, although it is acceptable to cook with oil if you desire. When searing or browning meat and poultry, it will stick to the surface initially but will loosen as their juices are released. Adjust the heat accordingly, and cook until done.
1919 stainless steel products are suitable for use in ovens up to 500ºF (260ºC). Our skillets, sauté pans, and casserole dishes are perfect for braising or warming cooked foods in the oven. These products are also equipped to withstand heat from a variety of cooktops, including gas, glass, and electric.
Each product’s ergonomic, heat-resistant handles are riveted to the pan for the best control. Please be cautious! Handles may get hot under extended stovetop and oven use. Make sure to always use pot holders when handling hot pans or covers.
1919 stainless steel products can endure just about any cooking utensil you have in your kitchen. Metal utensils should not typically affect these items. However, in order to extend the life of your cookware, we recommend using wood, plastic, or silicone utensils on surfaces whenever possible. We also advise never to cut or carve meals inside the pan.
“Can stainless steel go in the dishwasher?” Yes! Our stainless steel cookware is dishwasher safe up to 500ºF. However, we recommend hand-washing to preserve its beautiful finish. Use the cleaning steps below to extend the look and performance of your cookware:
Step 1: Always allow pan to cool to room temperature before cleaning. Any sudden changes in temperature may cause the metal to warp. Avoid putting cold water or frozen foods in a hot pan or submerging a hot pan into cold water.
Step 2: Rinse pan, then wash in warm soapy water to remove stains or stuck-on food.
Step 3: To remove stains or discoloration caused by excessive heat, make a paste of water and a non-abrasive, non-chlorine stainless steel cleaner (such as Barkeeper’s Friend). Then rub paste in a circular motion using a damp paper towel. Wash away paste with warm, soapy water. Rinse thoroughly and dry.