MAKO Genius Copper 5-Ply Care Instructions

Care instructions for Genius 5-ply

BEFORE YOU START

Your beautiful MAKO Genius Copper 5-Ply cookware is on the way to you. But where to start? Here are some exclusive tips, tricks and recipes to get you started.

The MAKO Genius Copper 5-ply range is compatible with all cooktops, including induction. When using induction, always select the burner that is closest in size to the base of your pot or pan.

This is a design feature that’s both beautiful and functional. The unsealed finish allows the five layers of metal to freely expand and contract during the cooking process. It also shows you the construction is what we say it is.

Copper will naturally tarnish over time. This doesn’t impact the performance at all, but is rather the nature of the metal. Embrace that burnished look.

Wash your pot or pan before using it for the first time, and always clean it thoroughly after each use.

Don’t forget to remove your pan protector from the box, too. This will come in handy when storing your pan.

The entire MAKO Genius Copper range is dishwasher safe, and that includes the lids. There may be times that your pots and pans need a little extra TLC, so please see our tips for care instructions.

Also note that exposed copper changes colour over time. The visible copper on the rim of your pan will deepen in colour as you use it.

IMPORTANT USAGE TIPS

Apart from preheating, an empty pan shouldn’t be left on a hot burner as overheating can cause damage and brown or blue stains to appear.
Always add liquids to your pan before placing the cookware over high heat.
Avoid subjecting a hot pan to cold water, which can cause warping.
Don’t use oven cleaners, abrasive scouring pads, harsh detergents or any containing bleach or peroxide, as these can damage pans.
Pot protectors are for use during storage only; never use these while pans are still warm.
To avoid small white dots or pits forming, bring liquids to a boil or wait until food starts to cook before adding salt. Pitting doesn’t interfere with cooking performance, but can diminish the beauty of your pan’s interior.
Long handles are designed with a hollow core to stay cool, but using a pan for long periods can cause them to heat. Always take care and use mitts when necessary.

CLEANING TIPS & TRICKS

For stainless steel finish

Cool pans down before starting the cleaning process.
For stubborn stains, soak pans in warm soapy water and scrub with a sponge or nylon scourer.
For burnt-on food, generously sprinkle bicarb (baking) soda on the surface, add water to cover, then bring the solution to a boil. Use a wooden utensil to remove food particles.
For marks like burnt fat, protein residue and charred food, use a non-abrasive, chlorine-free cleaner mixed to a paste with a little water. Apply this using a soft cloth or sponge, using circular motions. Rinse well, then dry. If necessary, repeat the process, leaving the paste on the pan a while before scrubbing.
For discolouration such as blue or rainbow hues, wipe the pan with a white vinegar-soaked soft cloth or sponge.
To eliminate cloudy hard-water stains, boil equal parts white vinegar and water in the cookware.
After washing, thoroughly dry the cookware to prevent water spots.

Got non-stick pans? You can find your simple care instructions here.