General orientations

How to use the Tramontina stainless steel

Use on a low heat so that the food does not stick to the bottom of the pan. The triple bottom of the pan, made of stainless steel + aluminium + stainless steel, distributes heat uniformly, so that a high heat is unnecessary.
Additionally, it is more economical on fuel.

When the pan is used on a gas stove, the flame must not rise above the base of the pan. If using an electric plate, it must have an equal or smaller diameter than the one of the pan.

Always dissolve the salt in boiling water or in the food,
mixing the ingredients when cooking begins.

Do not heat food by placing a pan of the same diameter on top of another. This procedure is dangerous as it creates a vacuum and makes it difficult to remove afterwards.

Some food containing starch such as pasta and rice, may stain the internal part of the pan while cooking. In order to remove stains easily, rub them with a cloth which has been dampened with lemon juice or vinegar, or use the stainless steel
polishing paste by Tramontina.

Avoid leaving food in the pan for a long time; salt may also stain the pan.

In order for the Tramontina stainless steel pan to always be attractive and shiny, we recommend it is only washed with detergent and a soft sponge. Tramontina developed a special paste to polish and remove stains on stainless steel products, which is available at points of sale.

Whenever possible, rinse the pan with hot water after washing and dry it immediately so as to maintain its original sheen. Chlorine and other substances in water may stains the pan.

Do not leave an empty pan over a source of heat.

Leave pans only on surfaces that are heat resistant.

The stainless steel handles acquire heat during cooking.
We advise the use of gloves when handling them.