Sticking is usually caused from too high of heat or improper cleaning. Saladmaster Cookware is designed to cook on lower temperature settings and high heat is never required.
You may use anything on the inside bottom of your cookware, even a mixer. You will scratch it, but you will not hurt the cooking ability of the cookware. Saladmaster is made to be used, not pampered.
To keep the cookware looking pretty on the outside (because that is what people will notice) never use an abrasive on the outside finish. If you want to use an S.O.S. pad on the inside, feel free to do so-but not on the outside. If anything sticks, add hot water and soap, and let set for 10 minutes.
Sometimes a slight residue may remain on the cookware after cooking and cleaning. Usually this will appear as a white film. This is, primarily, sodium cooked out of foods and calcium deposits that the dishwasher will not remove. This is easily removed by using a stainless steel cleaner such as Saladmaster Surface Master. Simply rinse the utensil with warm tap water and drain excess water, leaving only a few drops. With this moisture, sprinkle in a small amount of Saladmaster Surface Master cleanser, to make a paste-like mixture. Using a dry paper towel, rub in a circular motion. Rinse well in hot soapy water to remove all cleanser and dry with clean towel.
It is possible that one of your pieces of cookware will turn blue on the bottom, or even on the inside. Don't panic. This appearance of blue means only that a high heat has been used for an excessive amount of time. You can scorch anything, even Saladmaster cookware, simply by using a high heat. If this does occur, rest assured that it will eventually fade away. Remember, you haven't hurt the cookware in this instance; you have simply burned the metal. It is still sanitary and will cook as efficiently and safely. Keep in mind: It is never necessary to set your burner to the highest heat, even when boiling water.