Usage & Care
1. Turbo Pot technology is engineered for gas stovetop, rangetop, and open-flame cooking only. Turbo Pot may be used on propane, butane or wood stoves.
2. Turbo Pot utilizes an aluminum heat exchanger base and is therefore not compatible with induction cooktop/burner.
3. Turbo Pot should not be used on electric resistant coil type heating elements, as the unique design of the finned heat exchanger base creates less surface area, resulting in a lower heat transfer rate, when used with conductive heating sources.
4. Turbo Pot may be used with infrared ceramic cooktops but with limited advantage in speed of heat transfer. Heat transfer improvements will be low to moderate compared with usage on open flame heat sources.
5. Turbo Pot may be safely used in the oven. Please note the maximum temperature ratings of each Turbo Pot product in its associated literature.
Getting Started, Temperature Settings & Cooking
1. Before using your Turbo Pot, remove all labels and wash with mild soapy hot water to remove oils and lubricants from the manufacturing process. Rinse the cookware well using hot water and towel or air dry.
2. Due to the highly effective heat transfer of the Turbo Pot™ cookware, we recommend you start cooking at a lower burner setting as you familiarize yourself with its quicker and more powerful response.
3. When cooking on high heat, you will need to stir the contents of the pot more frequently to prevent burning the food (due to Turbo Pot’s increased heat transfer ability).
4. Never leave cookware over an open flame without food or liquid inside or allow contents inside the pot or pan to boil dry. The heat absorption design of the fins can quickly raise the cookware temperature to a point where it may damage the fins.
5. Maintain a blue-flame operation of stovetop burners to ensure optimal fuel-mixing for energy efficiency performance and to reduce carbon deposition on the exterior of the cookware. Burners should be adjusted to prevent high yellow/orange flames. This will help minimize soot that may otherwise accumulate on the bottom of the cookware.
6. Do not operate nonstick cookware in temperatures exceeding 500 °F. Glass lids are rated up to 350 °F. You may find that Turbo Pot cooks moderately faster in the oven and cook times may be somewhat reduced. Check on your food product progress more frequently to determine doneness.
7. Turbo Pot cookware is designed to keep handles at cooler operating temperatures. However, when cooking over a higher btu rated burner, you should handle the cookware with an insulated glove, or pot handler to prevent hand injury from burn. You should always handle cookware with the properly insulating hand attire when using the oven.
Aluminum Fry Pans & Nonstick System
1. Avoid over-heating the nonstick fry pan. Overheating will shorten the lifespan of the nonstick coating. Premium Eclipse® nonstick coating is rated to 500 °F.
2. Do not use metal utensils on nonstick coatings, as it will cause damage over time. Wood, silicon and plastic utensils should be used on nonstick coatings to ensure the longest life expectancy possible.
3. We recommend washing nonstick fry pans by hand to ensure maximum longevity of the nonstick, as dish machine detergents may be too corrosive when used regularly. If washing nonstick pans in the dish machine, please be sure to use a mild detergent and no bleach. Dishmachine detergent should be compatible with aluminum cookware.
4. When using a dishmachine to wash nonstick fry pans, avoid placing the nonstick surface in direct line of contact with metal utensils, as the oscillations of the dish machine cleaning cycles could cause metalwares to bang repeatedly against the surface of the nonstick, resulting in scratching after repeated use.
1. Allow cookware to cool after use and before washing. Wash cookware using the mildest detergent approved for stainless steel. Use a scouring pad, sponge or cloth to remove soil. Extra stubborn food particles may require a short soak with warm soapy water or degreaser before scrubbing.
Scrub along the direction of the brushed exterior finishing pattern to preserve the surface of the cookware.
2. Thoroughly rinse off any chemical sanitizer after use to prevent a possible corrosive reaction with the stainless steel. Dry with a towel and allow air-drying to continue in upside-down position.
3. When cleaning between the fins, use a cookware cleaning brush (with bristles at least 0.6 in. in length) to brush along the direction of the fins and clean inside the channels. For extra tough jobs, a stainless steel or brass brush is preferred; never use steel wool.
4. If you want to improve the look of the interior of your stainless steel cookware you can fill the bottom of the pot with 3 cups water, add one cup of vinegar and bring it all to a boil. Remove from the heat, add two tablespoons of baking soda, empty the pan and then scrub. You can also use a commercial mild abrasive cleaner made for stainless steel.
5. If you want your stainless steel cookware to really shine, you can polish the exterior finish with a stainless steel polish. Apply some of the polish to a clean cloth, and buff it into the cookware. You can remove fingerprints from the outside of stainless steel pots using glass cleaner and paper towel or a soft cloth
Handling & Storage
1. Avoid banging cookware on hard surfaces such as counter, floor, etc., as fins may bend upon significant impact.
Bending of the fins is cosmetic in nature and will not noticeably affect energy efficiency or performance.
2. Store the cookware in an orderly fashion according to size/weight and frequency of use to reduce the chance of dents and scratches.
Take care to avoid stacking heavy metal objects on top of nonstick surfaces of the Turbo Pot nonstick fry pans, as this can create opportunities for scratching the nonstick coating.
Scaling, Corrosion & Carbon Deposition
1. One of the easiest things you can do for your stainless-steel cookware to prevent unsightly water spots from forming on the surface is to dry it completely after washing, as opposed to letting it air dry.
2. Do not allow scale (calcium, lime and other hard mineral deposits) to build up inside the pot, as this can potentially slow the rate of heat transfer from open-flame burner into pot. This may cause damage to the fins if extreme heat is allowed to build up on the fins.
3. Mineral deposits can be removed with light scrubbing and a mild acid, such as lemon juice or vinegar. Make a diluted solution of 3:1 water to vinegar or lemon juice. Soak the affected areas of the pot for 15 minutes - 1 hour. Use a soft cloth or sponge to remove the deposits.
4. Prolonged exposure to strongly acidic or alkaline substances (such as tomatoes, disinfectant and bleaches) can corrode cookware. Avoid cooking strongly acidic foods with aluminum cookware, specifically. Using cookware as a storage container for acidic/alkaline foods should be avoided.
5. For optimal care, it is recommended to use a decarbonizer, such as “Carbon-Off!” or “Hygenix”, to clean the carbon deposition and discoloration on the outside of pots and pans once every 6 months, or as-needed, due to heavy use/inefficient fuel-mixing of open flame burners.