1. Use the correct sizes pan and fill it, at least two-thirds full of food.

2. Preheat the pan on medium heat prior to use when cooking dense foods like meat or poultry. Preheating usually takes three to five minutes. To tell when a pan is properly preheated, splash a few drops of water on the surface. When the water drops skitter on the surface, the pan is ready to use.
   
   For fruits and vegetables. it's not necessary to preheat the pan.

3. Begin cooking by placing ingredients into the pan and cover with a lid over a medium heat setting on your cooktop. Listen for the sound of the Vapo-Valve™. When the valve clicks, reduce the temperature to a low setting. Cook according to recipe instructions or desired doneness.

When the Vapo-Valve clicks, it's time to turn the temperature to a low setting. On an electric range, that will be the lowest setting. On a gas range, set to the lowest flame without the flame going out or turning off. If the lowest flame is still too high, use a heat-diffusing ring or pad made for gas ranges.

Once the vapor seal has formed around the cover and you've lowered the temperature, avoid opening the cover until the food is cooked. Peek if you must, but after replacing the cover, spin it slightly, so the Vapo-Valve clicks, indicating the cover has resealed itself. If it does not, increase heat slightly, until the valve clicks, then reduce the heat to low.

Be cautious when cooking on high heat, as excessive heat can cause warping. Also, when the cooking temperature is too high, your food is more likely to stick, scorch or burn. High heat can cause food to shrink and become dry, which can cause a reduction in nutritional value.

It's okay to bring large amounts of liquid to a boil in Saladmaster cookware, such as water for pasta, over medium to high heat. Once the boiling point is reached, reduce the heat to a lower temperature setting. Keep in mind that it's never necessary to set a burner on the highest heat, even when boiling water.

Avoid rapid changes in temperature, such as placing a hot pan in cold water. This can cause stainless steel to warp. Be sure to let your cookware cool first, then add warm water. Never put cold water into a hot pan.

Refrain from placing salt directly on the interior surface of your cookware. When using salt, make sure it dissolves completely to avoid leaving white spots. Salt can cause pitted surfaces.