FAQ’S

Q: How do I return my product for a refund?

A: We hope that you’ll be happy with your purchase from [get-domain]. However, if you aren’t you may return your item, unused and in its original packaging, for a refund minus a 25% restocking fee. We’ll also need some information so that we can assign you a RMA (Return Merchandise Authorization) number. Please send us:

  1. A brief description of why you are returning your product
  2. A copy of your sales receipt
  3. Your shipping information (full name, address, and phone number)

Once we have this information, we’ll email you the RMA number along with our Returns Department address. After we receive and inspect the item, your refund (less the restocking fee) will be processed.



Q: I am not sure what kind of cookware I have? How would I know, if I have stainless steel, hard-anodized aluminum, non-stick cookware, or a combination?

A: Stainless steel cookware is typically a shiny silver material, hard-anodized aluminum cookware is a deep dark gray color, and cookwarethat is nonstick typically will have a smooth light gray, dark gray, white or black interior that is clearly different than the exterior of the pan 





Q: I have a flat stovetop, which [get-domain] cookware is right for me?
A: Most [get-domain] cookware will be a good choice for a flat stovetop. Nearly all stovetop manufacturers recommend that the cookware base be perfectly flat. The cookware should have a stainless steel, hard anodized aluminum, or enamel exterior. Cookware with a copper exterior, ridged grill pans, and round bottom woks are usually not recommended. Additionally, rough exteriors, such as cast iron, can scratch or damage some stovetops. Because every stove is different, please check with your manufacturer to find out what cookware is recommended for your particular stovetop. 





Q: What are the benefits of cooking with stainless steel cookware?
A: Stainless steel cleans quite easily. It’s reliable and sturdy. Since stainless steel alone is not the best conductor of heat, the steel is many times enhanced by bonding it with a layer or two of a more highly conductive metal, like copper, aluminum, etc. 





Q: What are the benefits of copper bottom cookware?         

A: Copper bottom cookware is good for heat control in your stainless steel pan. A copper pan gets hot very quickly and cools off very quickly. 





Q: I have white spots on my stainless steel cookware. What should I do?         

A: Pitting, the formation of small white dots or pits in stainless steel cookware, is caused by salt damage. Pitting won’t affect the performance of your cookware, but it can diminish the beauty of the stainless steel. To remove the corrosive pits, use a good stainless steel cleaner. To avoid future problems with pitting, be sure to bring liquids to a boil before adding salt, then stir it well. You can also add salt to the liquid, after food has begun to cook.