FAQ

Q: Does it take the same amount of time to cook in the J.A. HENCKELS INTERNATIONAL Classic Clad pans as in other cookware?

A: In most cases the amount of cooking time can be decreased due to the excellent conductivity of clad material construction.

Q: Can the J.A. HENCKELS INTERNATIONAL Classic Clad pans be used in the oven or broiler?

A: Yes, Classic Clad can be used in the oven and under the broiler up to 500°F. Side handles and knobs may become hot so oven mitts or potholders should be used when removing pans from the oven.

Q: Should my pan be seasoned before use?

A: It is not necessary to season the J.A. HENCKELS INTERNATIONAL Classic Clad pans before use.

Q: How can I prevent discoloration of my pans?

A: If the pan has been overheated or let boil dry blue stains may occur on the surface. These can be removed with a non-abrasive cleaner recommended for use with stainless steel.

Q: How can I avoid stains from appearing on my pans?

A: Avoid prolonged contact with acidic foods such as tomato or lemon mustard etc. Never store food in the cookware.

Q: How long will the nonstick coating last on my Classic Clad Nonstick pans?

A: No nonstick coating will last forever. Proper care of the pan, avoiding the use of sharp edged tools and overheating, will allow for years of nonstick durability and easy cleaning.

Q: Will the nonstick coating peel off?

A: Not during normal use if proper care of the pan is followed. J.A. HENCKELS INTERNATIONAL warranties the nonstick coating against chipping, bubbling or peeling caused by defects in materials and/or craftsmanship