I recently bought a set of Paderno Pots for Eternity cookware. 
My purchase has a 25-year warranty, but that doesn't cover damage to the pots and pans from misuse. The warranty booklet also had a long list of care instructions for the pots and pans, many of which surprised me. I thought I'd share, in case you have stainless cookware, too:
Turn down the heat. The pads on the bottom of every pot conduct quickly and evenly. They hold the heat against the bottom cooking surface, shortening cooking time. Using lower settings still gets the cooking done and is gentler on the pots. Never heat our pots for more than 60 seconds without something in them. This may cause severe damage to the pan. Heat the pan then add the oil or butter. Warm the pan for 30 seconds first.
Hold the salt. When adding salt to water, wait until the water boils and stir to help the salt dissolve. This avoids pitting in the stainless steel.
Cleaning basics. Always let the pan cool. Putting cold water in a hot pan may warp the pan. You can use these pots and pans on the stove, broiler and oven.
- Faint yellow or blue discoloration is stainless steel's way of saying, "Turn down the heat." Restore the original color with Paderno Finishin Touch and warm water. A weak acid, such as vinegar or lemon juice, helps the cleanser work even better.
- For stuck-on food, add water once the pan is cool. Soak for two hours. Scrub with a plastic scouring pad and rinse.
- For badly stuck-on food, add 1.5 inches of water to the pan with a spoonful of dish detergent. Bring to a boil over low heat. Simmer for 14 minutes or until food loosens. Oven cleaner may also be used on the inside of the cooking vessel to lift stubborn food residue.
- For white spots or stains from cooking tomatoes, potatoes, rice or corn, warm diluted water and vinegar mix in the pan to restore the finish.
Source: Paderno