20" Double Griddle

First of all to remove ceramic dust particles and dirt from manufacturing and shipping wash the frying pan with warm soapy water and wipe with a dry paper towel after removing all packaging materials and labels. Always use wooden, silicone, plastic or nylon spoons and spatulas to portion and serve from your ceramic cookware. Never try to cut food whilst it is in the pan. Metal utensils may scratch and leave marks on your cookware if it have rough or sharp edges. Use a tiny bit of oil or butter to lightly and evenly coat the inside surface each time you cook with the pan. Applying oil will help to keep foods from sticking and helps the coating last longer. Avoid applying cooking sprays because these may cause residue build-up and usually contain ingredients that are too harsh for most nonstick cookware. Most ceramic-based nonstick cookware cannot take prolonged periods of high heat. Always use low or medium heat with ceramic nonstick pans or skillets.

Always allow a frying pan to cool down before cleaning. Wash the frying pan with warm soapy water and wipe with a dry paper towel. To remove burnt food from a pan, soak the pan in hot water for 30 minutes before washing. This will make cleaning easier. Thoroughly clean the pan inside and outside after every use to remove all residues and to prevent grease build-up and discoloration. For best results use a soft cloth, sponge or plastic scrub to wash the pan. Avoid using steel wool, nylon scrubbing pads or any abrasive cleaning products.

Periodically use this deep cleaning method to remove the stains and maintain the beautiful appearance of your ceramic coated cookware. Soak the pan in hot, soapy water and wash with a sponge or nonabrasive pad. Grab a baking soda from your cupboard and sprinkle a good amount to the desired areas and let stand for 15-20 minutes. Lightly scrub the pan in circles using a plastic dish brush until the stains lift away.