Additional Features

• Use for cooking and serving.
• Designed in the 1950s by Richard K. Thomas.
• Use wooden or soft rubber utensils to avoid scratches.
• Do not leave food in your Nambé alloy for longer than three hours, food left for long periods will result in discoloration.
• A light coating of vegetable oil applied to preheated or chilled Nambé alloy for each user will provide a protective barrier for highly acidic foods and help protect the finish.
• Citrus fruits, peeled or unpeeled, can cause discoloration, and highly acidic or salty foods, such as dairy, mayonnaise, tomatoes, other fruits, and vinegar, can cause discoloration and/or pitting.