The use of iron scouring pads should be avoided to clean the steel walls as rust could occur. For the same reason, contact with ferrous materials should also be avoided.

For large-scale frying, it is not recommended for safety reasons.

In the event of prolonged inactivity of the appliance (holidays, seasonal work, etc.), it should be cleaned thoroughly, so as to remove all traces of food, and carefully dried.  Leave the lid off so as to allow air to circulate within the cooking bowl. For the steel parts, use protective products that can normally be found on the market. Finally, remember that you should shut off the gas and water supplies and leave the establishment properly ventilated.

This type of appliance is ideal for large volumes of stew, soup, casseroles, gravy and rice, as well as grilling and sautés and small-scale frying.