5-ply cooking surface is much thicker and spreads the heat better than most department store or home demonstration sets. Our saucepans are more than 4 times as thick as a high quality store bought saucepan such as copper bottom Revere Ware, so you will never have a hot spot.

"What is the major difference in the 5-ply and the 7-ply sets?"

The two extra layers in the 7-ply set consist of an extra layer of surgical stainless steel and a layer of carbon, which is not found in the 5-ply set.

The number of layers is more or less a matter of preference. Those who have chosen the five ply over the seven ply have been perfectly happy with their cookware in the long run. However, those who wish to own a slightly heavier set of pots and pans, and of course a slightly thicker pot, will choose the seven ply and also be happy with their choice. To show you the difference in the weight between the brands, the 17 piece set of 5-ply weighs approximately 35 lb. The same set in the 7-ply weighs approximately 37 lb.
5 ply comparison.

7-PLY
 

1. 18/10 Surgical Stainless
     Steel.
 2. Aluminum Alloy: bonding
     agent, heat transfer.
 3. Pure Aluminum: fast,  even
     heat distribution.  
 4. Aluminum Alloy: bonding
     agent, heat transfer.
 5. Surgical Stainless Steel
     durable, beautiful, easy
     to clean.
 6. Aluminum Alloy: bonding
     agent, heat transfer.
 7. AISI 430 Stainless
     Steel.               

Warp-Resistant Bottoms

The special design of the bottom of each our pots provides extra strength and rigidity that will always prevent warping. The pans stay flat and hug the burner for maximum heating efficiency during the entire cooking process. All pans (not lids) are oven safe up to 350°. There is no need to ever use under the broiler.

The first thing to do before using your new cookware is to wash each piece thoroughly in hot detergent suds, rinse with hot water and dry completely with a towel. This will remove manufacturing oils. After each use, good dishwashing rules are all that are necessary for every day care of your cookware. A blue or golden brown discoloration may appear from overheating a unit. Remove this by using any good stainless steel cleanser.

Remember
NEVER put cold water into a hot utensil.
Heat utensils gradually, NEVER use high heat.

The 304 Surgical Stainless Steel contains about 18 to 20% chromium and 8 to 10% nickel in addition to the iron. The popularity of 304 surgical stainless steel is due to its gleaming appearance which lasts for the life of a product with just an occasional cleaning.
Its excellent corrosion resistance is due to an invisible, passive oxide film that forms on the metal's surface in air.
Hospitals use surgical stainless steel because it can be kept clean and sterile.

Advantages of 304 Surgical Stainless Steel
Corrosion Resistance
Temperature Resistance
Flavor Protection
Economy
Durability
Cleanability
Design Flexibility

Remember
NEVER put cold water into a hot utensil.
Heat utensils gradually, NEVER use high heat.
Should a lid lock, simply open a steam valve.

Always rinse your prepared foods in cold water and drain. Enough water clings to the food to combine with natural juices and cook the food in its own steam. This is waterless, nutritional cooking.
For safety, and until you get used to this new method, you should add 1/8" of water to the bottom of the pan.

Get a Vapor Seal
To use the steam control valve, start cooking on medium heat (never use high heat).
Then, when the valve begins to whistle, close the valve and turn the heat down to low and finish cooking. After you do this, the lid will form an airtight heat seal. Shake pan holding cover tight once during starting time, and once during second period. Continue cooking until done. Season at end of cooking.

The Steam Control Lid
Don't Peek!
Resist the urge to peek. When the cover is removed during the cooking period, heat and
steam are allowed to escape. This lengthens the cooking time and dries out the food.

Cooking Times
The time guide below is only a suggestion. Remember that the cooking time depends on the texture you prefer your vegetables to be at meal time. Actual cooking time will vary depending on this fact, as well as on the quantity and size being cooked. The shorter the cooking time, of course, the crisper the vegetable.
 

Caring for your Stainless Steel Cookware

Stainless steel is an alloy of iron which contains more than 10% chromium. Stainless steel resists stains but occasionally dulls or will show oily finger prints. This steel is noted for its hardness and is used for utensils, tableware, sinks, counter tops, and small appliances. In the process of making it, a little of the chromium in the alloy is used to form the hard oxide coating on the surface. If this is taken off, through corrosion or wear, the steel rusts like regular steel.

Basic Care and Cleaning:
Before you use your Stainless Cookware for the first time, wash it thoroughly in hot soapy water with a sponge or dishcloth. Rinse it in hot water and dry thoroughly to prevent spotting.

Preheating:
Most recipes recommend placing Stainless on a low heat setting for about one minute before adding your ingredients. Hot pan, cold oil; food won't stick. You can gently and briefly pre-heat before adding shortening or cooking oil to help prevent food from sticking. Oil or shortening carbonizes in the pores of metal cookware, thus preventing foods from burning and anchoring themselves to the pans. A well-seasoned pan is nearly stick-proof and a real cooking pleasure.

Salt Damage:
To avoid small white dots or pits from forming on the stainless steel cooking surface of your Stainless ware, bring liquids to a boil before adding salt, and then stir the ingredients well. You may choose to add salt after your food has started to cook. Pitting does not interfere with cooking performance but can diminish the beauty of your stainless steel surface.

Preventing Water Spotting:
This is easy, just remember to rinse in hot water and dry with a soft dishcloth immediately.

Discoloration:
Overheating can cause brown or blue stains. Food films if not removed will cause discoloration on your cookware when it is reheated.

Cleaning:

Note: Always attempt the mildest cleaning method first. Be patient - repeat it a fair number of times before resorting to the more severe cleaning methods.

Cleaning stainless steel can be a breeze as long as it is not damaged. This durable metal alloy is quite resistant to rust, corrosion and discoloration but when these conditions do affect your stainless steel you may have problems. Staying away from abrasives and steel wool during cleaning and making sure not to expose stainless steel cookware to extremely high temperatures* for a long period of time can usually help you avoid these problems.

Routine Cleaning. Stainless Steel's best friends are quite simply soap, mild detergent or ammonia solutions in warm water, applied with a soft cloth or nylon sponge.

Olive Oil: Rub stainless steel sinks with olive oil to remove streaks. Vinegar: To clean and polish stainless steel, simply moisten a cloth with undiluted white or cider vinegar and wipe clean. Can also be used to remove heat stains on stainless steel cutlery.
Club Soda: Remove streaks or heat stains from stainless steel by rubbing with club soda.

Cleaning the Stainless Interior of Your Stainless:
Immerse your in warm water. Use a fine powder cleanser such as "Bar Keepers Friend" "Wenol", "Twinkle", "Cameo" or "Bon Ami" and form into a paste. Apply the paste using a soft cloth. Rub the paste in a circular motion spiraling from the center outward. Wash again in hot soapy water, and dry immediately. DO NOT USE OVEN CLEANERS OR CLEANSERS WITH CHLORINE BLEACH OR ALCOHOL. DO NOT USE STEEL WOOL*. Nylon scrubbing pads are safe to use. Bar Keepers Friend  or Bon Ami cleansers work well on both the interior and exterior of Stainless Cookware.

A white residue on the inside of the pan which does not wash off using normal means can be cleaned using vinegar. Pour in some vinegar and let it soak for awhile.

Heavily Soiled/Stained Areas:
For heavily soiled/stained areas, scour with soap and a very fine (00) steel wool* pad. Restore the finish with an all-metal cleaner.

Cleaning your Stainless Exterior:
The Stainless Steel exterior is exceptionally durable and requires very little care. It is scratch and stain resistant. Use nylon pads rather then steel wool or scouring pads. YOU CAN WASH YOUR STAINLESS STEEL IN THE DISHWASHER.

Important Notes:
1. DO NOT USE OVEN CLEANERS OR CLEANSERS WITH CHLORINE BLEACH OR ALCOHOL.
2. DO NOT USE STEEL WOOL.
3. DO NOT OVERHEAT YOUR COOKWARE.

Do not expose stainless steel cookware to extremely high temperatures for a long period of time. 

*Note: Extreme heat damage is not covered by the warranty.

Sometimes there can be a white residue on the inside of the pan which does not wash off using normal means. The surface can be cleaned using vinegar