A: Hard-anodized aluminum is aluminum that has been treated to be harder and tougher than plain aluminum.

A: Stainless steel surfaces are non-reactive, so they won't affect the taste of your food like pure aluminum surfaces can. They are especially durable and scratch-resistant. If you want the convenience of washing your cookware in the dishwasher, or you prefer using metal utensils, choose a stainless steel cookware line that can withstand that kind of use.

A: Nonstick cookware eliminates the need for oil or butter to grease a pan, cutting down on fat for healthier cooking. It also allows for easy cleanup. However, nonstick pans can't be put in the dishwasher, nor can they withstand extremely high temperatures. Also, metal utensils will scrape the nonstick surface of a nonstick pan. Cookware without nonstick like the Chef Clad and Ultra Clad lines can be put in the dishwasher and are metal utensil safe.

A: Wash your cookware thoroughly after each use with a mild dishwashing detergent, warm water, and a soft nylon brush or sponge. If the nonstick surface is still dirty, fill the pot or pan with a mixture of 3 parts water and 1 part vinegar and boil it on medium heat for 5-10 minutes. Let it cool, then wash it normally. DO NOT use steel wool or abrasive cleaners on nonstick cookware.

A: Wash your cookware thoroughly after each use, then rinse and towel dry thoroughly to prevent spotting. If you see a white film on your cookware from minerals in the water, rub the pan with a sponge or brush and lemon juice or vinegar, then wash, rinse, and towel dry. If your pan becomes stained or discolored, use a stainless steel cleaner with a non-abrasive cloth or sponge. You can also put stainless steel cookware in an automatic dishwasher using a mild dishwashing detergent. DO NOT use steel wool or harsh abrasive cleaners on stainless steel cookware.