5-Ply Stainless Steel 12" Nonstick Frying Pan

First, congrats are in order—your new pan is an investment you’ll be so glad you made. Stainless steel is often the chef’s choice for professional cookware in commercial kitchens because it’s so durable and versatile. For our nonstick stainless steel pans, we take our stainless steel and add layers of professional grade nonstick finish, resulting in a pan that distributes heat evenly and offers a superior nonstick surface for any sticky task. Make it last a lifetime with these tips.

• To clean: While you can get away with a dishwasher cycle here and there, we recommend regularly hand washing to enhance the longevity and beauty of your pots and pans. All you need is hot, soapy water and a sponge (skip the abrasive ones like steel wool). If you happen to have food stuck to the pan, fill it with soapy water and bring to a boil. This will loosen the stuck-on bits so you can wash them away as usual after the pan cools. If the food is really burnt, you might need a bit of a scrub—sprinkle baking soda over the burnt parts, add water, and boil until most of the water is gone. Once the pan is cool, try your usual hot soapy wash.

• For general care: Your nonstick pans will last a long time with a little TLC. Here are the big ones: Avoid high heat (and the scorched discoloration that can come from it) Don’t use anything abrasive, from scratchy scouring pads to metal cooking utensils. Opt for soft silicone, wood, or plastic to keep the cookware surface blemish-free. Remember to cool down the pots and pans in your set before washing to keep them from warping. (I.e. don’t soak a super hot pan in a sink full of cold water.) If stacking your pans for storage, we recommend placing a thick cloth between each pan to avoid scratching your nonstick surface. For more tips on how to care for your cookware, please visit our Cookware 101 page.