Rarely. The tubular stainless steel handles on most of the products are designed to remain fairly cool when used on the stovetop. This of course depends on the size of the burner and the cookware as well as the length of cooking time and temperature used. It is always a good idea to use potholders.

Cookware placed in a hot oven will mean that even the handles will get hot and therefore one must always use oven mitts/gloves to handle the cookware.

The '18' represents the chromium content in stainless steel. It is chromium that prevents rusting of the steel. The '10' represents the nickel content. The higher the nickel content the brighter the metal and the better the quality.

Yes. The pans with stainless steel interiors are completely oven and boiler safe. The nonstick skillets are oven safe to 500° F but should not be used under a broiler.

Metal utensils are fine to use on pans with stainless steel interiors. They will leave marks on the surface but will not affect cooking. Over time, the individual marks will not be as obvious as your pan develops a well-used finish. The nonstick skillets will benefit from use of smooth edged wood or plastic tools.

• Remove all labels from the cookware and wash with a mild detergent in hot water, rinse in clean water and dry thoroughly before using them for the first time to remove all traces of lubricants or dust from the manufacturing process.
• Never leave cookware on a direct heat source without food or liquid inside it to prevent possible damage.
• Always let the cookware cool down before soaking of washing it so that it does not warp or change shape or lead to accidental burns when handling.
• Burned on foods can be removed by soaking the utensil in hot, soapy water and using a non-abrasive cleaning pad in a gentle manner.

• Do not store wet foods in aluminium cookware for extended periods. Avoid using acidic products, bleach, cleaning soda, or other cleaning agents, which may corrode if left in contact with the cookware for extended periods.
• Always dry aluminium products before storing them away.
• Try to avoid using metal utensils for stirring, lifting, or turning; plastic/nylon and wood tools work very well.

• These products are coated with an anti-rust oil or lacquer. Therefore wash with a mild detergent the item before the first use and dry immediately.
• After completely drying the cookware 'season' it by heating very little oil and wiping the entire surface inside and outside. Do not wash after this.
• After each use simply wipe the cookware with kitchen paper towels and store for use next time.
• The pan will rust if there is any moisture or it had not been dried fully. If the pan develops rust, re-season by first removing the rust with a scoring pad, washing the pan and following the procedure above for seasoning.
• Never use a dry pan.

• Do not use metal utensils or steel wool as this can damage the non-stick coating.
• For a longer life of the non-stick coating use plastic/nylon and wood tools.