Pinzon Stainless-Steel cookware offers a range of specialized products for busy cooks, and combines solid construction with stylish design. This 10-piece set includes the basics to outfit any kitchen: 1-1/2- and 2-1/2-quart saucepans, an 8-quart stockpot, a 3-1/3-inch deep sauté pan (all with lids); an 8-inch Teflon-coated, nonstick skillet; and a 10-inch skillet. Satin-finish, 18/10 stainless-steel construction provides durability and beauty for years. The base of each piece in the set features a disc of pure aluminum encapsulated in stainless steel for excellent heat conduction and distribution. Flat, stainless-steel lids fit snugly over the drip-free rims. The lids' large looped handles provide ample room for grasping while keeping hands away from heat. The pans' riveted cast steel handles stay cool on the stovetop and are comfortable to hold because they're hollow-heat dissipates before reaching your hand. The saucepans, skillets, and sauté pan each feature a hanging hole on the end of the stylish, flared handle, so you can store and display them on any pot rack. Pinzon Stainless-Steel cookware is safe for gas, electric, and ceramic stovetops, and is safe in the oven up to 350 degrees F. To preserve the beauty of the cookware, it should be washed with hot soapy water and a sponge (the dishwasher is not recommended). This cookware set is imported.
What's in the Box 1-1/2- and 2-1/2-quart saucepans, 8-quart stockpot, 3-1/3-inch deep sauté pan (all with lids); 8-inch nonstick skillet; 10-inch skillet
From the Manufacturer Product Features Pinzon stainless steel cookware features thick 18/10 stainless steel--a beautiful and durable material for cooking. Its satin finish resists rust and remains beautiful for years. On the bottom of each pot and pan is a disc of pure aluminum encapsulated in a stainless steel "cap." This aluminum conducts and spreads the heat from the source through the bottom of the pot/pan to your food. Large loop handles ensure ease of use; No matter the size of your hand, one can grasp these handles with no fear of heat from the pan. TRULY stay cool handles are constructed of cast steel but with hollow interiors. This advanced technology lets heat dissipate before it reaches the portion of the handle that is grasped. All handles are riveted with steel rivets to the bodies for durability. Stainless lids give this piece a professional feel and look.
Testing All Pinzon cookware is engineered to meet the highest cookware standards. This cookware has been thoroughly tested by an independent testing lab for the following:
Stability: The ratio of handle assembly weight to empty vessel of Pinzon cookware is such that the cookware remains upright on a level surface when empty. This means no tipping or wobbling when using the cookware and ease of use when carrying food from the stovetop to other surfaces. Bottom Flatness: For metal pans and induction bottom designs, no convex (outward) bow in the bottom of the pan was allowed, and for pans greater than 10 inches in diameter, a maximum convex bow of just 0.031 inches was allowed. This ensures an even cooking temperature is maintained across the entire surface of the cookware. Torque Resistance: A 2.4-pound weight, when suspended 20 inches perpendicularly from the center of a stick handle did not cause a deflection of greater than 10 degrees or damage to the handle. This test was applied to both sides of the handle. All handle assemblies passed this test without visual distortion, becoming loose, or getting damaged. Heat Resistance: The handle of the pots tested can support twice their weight when full of water, when heating to a temperature of 350 degrees Fahrenheit and adding 8.8 pounds on the center of the pot. The height of the handle did not change after testing, and the assembly did not become loose or damaged. Fatigue Resistance: Pinzon cookware handles withstand 15,000 cycles of raising from and lowering to a level surface without distortion or loosening of the handle when loaded with a weight 1.5 times that of the pan’s water capacity. Handles did not change in height, did not have obvious distortion, and fitting assemblies did not loosen or become damaged. Boil Dry Test: When an empty pan is placed on an electric burner set to high for ten minutes (or five minutes for pans of a 1-1/2 quart capacity or smaller), there is no separation of the base from the body of the pan and no molten metal escaping from the body/base juncture upon removal from the burner. Soak Test: This test measures resistance to detergents and other alkaline compounds. Soaking in a solution made of .35% by weight Cascade dishwashing powder in ordinary tap water for eight hours at a time for five days, cookware did not display any change in color, film about the non-stick coating, or decrease in adheration or base performance.
Before You Cook Wash your new pan and cover in hot, sudsy water, rinse, and dry. For optimum performance, keep cookware clean--oily residue on your pan can cause foods to stick.
Heat Settings Use a lower heat setting than you normally would with your cookware. This allows your food to create a certain level of moisture/natural oil that will ensure an even release of your food from the pot or pan. It's also important to use the right heat setting for the cooking method you're using (not too high or too low). We recommend:
High heat for boiling or reducing liquids only. Medium to medium-high heat for sautéing, stir frying, and frying. Low heat for warming food, simmering, and preparing delicate sauces.Cooking Oils and Sprays Your food's moisture/natural oils or using a cooking oil, butter, or margarine is all you need for easy food release when you follow these basic steps:
Allow refrigerated items to thaw a bit on the counter about 10 minutes before cooking. Placing chilled food in a heated pan causes sticking, even in stick-resistant pans. Preheat the pan and oil properly (see Stove-Top Use). Use the proper temperature to cook (see Heat Settings). It is not recommended you use aerosol cooking sprays on Pinzon cookware. Sprays leave residue that is difficult to remove completely which can cause food to stick, even in nonstick cookware.Utensils You may use metal whisks, spoons, spatulas and other non-sharp metal utensils. They will not harm the stainless steel surface. Do not use sharp instruments or appliances such as electric mixers to cut, chop, or whip foods in any pan. This can scratch the pan, especially when it's heated.
Stove-Top Use Always preheat the pan at the temperature setting you'll use to cook. Preheating provides the most control for the cooking process. The pan is properly preheated when the rim is hot-to-the-touch.
Do not preheat on high to heat the pan faster. For sautéing, stir frying, or preparing an omelet, preheat at medium to medium-high. This will ensure your food begins cooking properly as soon as you place it in the pan.
Whether you are using a hard-anodized, stainless, copper, or a nonstick pan, it is important to heat butter or oil to the right temperature. Add oil or butter and heat it a minute before adding food. Preheating brings the pan and oil or butter to the right temperature so the food surface sears immediately. It also keeps foods from sticking in hard-anodized pans.
Oven & Broiler Use Stainless steel pans can be used in the oven and under the broiler. Tempered glass covers are oven safe to 450°F. The exclusive Pinzon TRULY stay cool handles will stay cool to the touch during stovetop cooking, but will become very hot in the oven or broiler. Always use a potholder or mitt to prevent burns when removing pans from the oven.
We recommend you hand-wash stainless steel surfaces with hot sudsy water. Do not use abrasive cleansers or cleaning pads, oven cleaners or other caustic cleaning solutions, baking soda, automatic dishwasher detergent, liquid bleach, or liquid household cleaners. Always allow your pan to cool before washing. Submerging a hot pan in water can cause warping.
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