Use medium and low heat settings for the majority of cooking on all heat sources, and allow the pan to heat gradually and evenly.When searing meat, poultry or fish, a medium high heat can be used initially, but once the pan is hot and the food added, the heat should be lowered.The pan should never be used on the highest heat setting for either preheating or cooking. Excessive surface temperatures will damage the nonstick cooking surface. See section on details of misuse.Always use a stovetop burner that is similar in size to the base of the pan. Gas flames must always be confined to the base area and never extend up the sidewalls of the pan.On any glass-topped stove always lift the pan to move it. Never slide the pan, as this may cause damage to the stovetop or the base of the pan.The maximum safe temperature for oven use is 500°F / 260°C. When used under a hot broiler there should be a minimum distance of two inches (5cm) between the heat source and the top rim of the pan.
