European Style Progressive Lock System

Pressure control system

Triple difussed Alutherm base

Suitable for all types of cooking surfaces

Made from 18/10 Stainless steel

Preserves more vitamins and minerals

Save up to 70% on energy

Cook up to 3 times quicker

3 Security Features

Suitable for all types of cooking

Before first use

Remove the label stickers before first use. Label stickers can be easily removed from your cookware. Use a non-metallic utensil to lift one of the corners and scrape away any remaining sticker. Rubbing alcohol is also good to remove any residue from the label.
Wash the unit before use with warm water, mild soap and use a non-abrasive cleaning pad or sponge.
In the case of frying pans and sauté pans, heat oil over low heat for a couple of minutes, remove the oil and wash it again.
In the case of pots, fill ¾ water of its capacity and boil for about 20 or 30 minutes, remove the liquid and wash again.
Rinse thoroughly and dry with a cloth or paper towel to prevent limescale formation and obtain shiny surface.

While cooking

Most Magefesa stainless steel cookware include a thermal diffuser base which results in the even heat distribution so food nutritional values will be better preserved and irreparable damage on the surface will be prevented.
Choose the stovetop not exceeding the base of the pan, mainly when using gas cooking tops. You will get better results and will make cleaning easier.
Do not use metal utensils with nonstick coating, as it may get scratched and will lose its nonstick features slowly. Always use wooden, silicone or polyethylene utensils. This way, the nonstick coating will last longer.
Never chop or cut food directly on your stainless steel pots or frying pans.

Cleaning and maintenance

18/10 stainless steel is an alloy highly resistant to physical phenomena and most chemicals. Although MAGEFESA stainless steel products are dishwasher safe, we recommend hand washing to preserve the finish:

Some dishwashing detergents may contain highly corrosive chemicals and due to the great variety of detergents commercialized in the market, we cannot guarantee that any of them may damage our cookware.
Vibrations and friction that occur during the dishwashing process may eventually damage the original luster of your stainless steel cookware.
After use, wash the piece with warm water, mild soap and a soft sponge.
Sometimes, stains may appear when cookware is overheated. To return discolored stainless steel products to their original shine or remove lime buildup, boil water with vinegar, 4 parts water to 1 part vinegar, for 4 to 5 minutes and wash pot with hot soapy water as usual.
For any food residues, never use sharp utensils that can scratch the base. Use the previous method extending time if necessary.
Do not use the container for storing food. The prolonged contact of food acids and salts with the stainless steel can damage the passive layer and cause pitting or corrosion.
After washing, dry immediately each piece with a dry cloth or paper towel to prevent limescale formation.
Do not use corrosive cleaning products such as bleach, acids, oven cleaners, etching, etc. they will seriously damage the nonstick coating and deteriorate the shine.
Avoid metal scouring pads to keep your cookware looking shiny.
Store your cookware carefully; place the lids upside down when storing to avoid future odor build up.