To prevent sticking, the cooking surface must be kept clean. On Classic, and Professional (NOT CTX) you can clean the cookware by holding under a stream of cold water while the pan is still hot, immediately after use. It is possible that this step was not always done. In this case, use concentrated dish washing liquid, a stiff bristle brush or scouring pad and a little elbow grease to thoroughly clean the cooking surface. In case food residue has built up over time, we suggest to pour water into the pan to cover the base of the pan up to an inch high – put one tablespoon of baking soda per 2 cups of water. Bring to a boil and let boil for 5 minutes. Turn off heat and let stand 30 minutes. Clean pans. Dry all cookware right away to avoid hard water stains. You may need to repeat this process more than once for it to be effective. Please for future reference watch your cooking temperatures. All cooking should be done on low or medium heat. These pans are built to last a lifetime. ( You can also use a product called “Barkeepers Friend”. It is a mild abrasive that is safe for use on Scanpan interiors. You will want to create a paste with the Barkeepers Friend and water, and then scrub with a nylon dish washing brush or scrubby.This process may be repeated.)
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