Cleaning your Waterless Cookware may actually be easier than cleaning your current cookware.  Just follow the following recommendations:

• Before using your cookware for the first time, wash each piece thoroughly in warm soapy water. 
• After each use, wash your cookware in warm soapy water with a dishcloth or nylon plastic net.  DO NOT use metal scouring pads, as this may scratch the highly polished outside surface or lids of the cookware.
• Cookware utensils can be placed in the dishwasher – you may want to remove it after the wash cycle as the cookware may spot during the drying cycle. NOTE:  because of the delicate nature of the lid knobs, it is best not to put utensil lids in the dishwasher.
• Occasionally, you may choose to use a good stainless steel cleaner:  While stainless steel does not easily stain, a stain may appear on the inside surface of the cookware when cooking starchy foods, searing meats or if you’ve overheated the unit.  These stains can be easily removed by using a good non-abrasive stainless steel cleaner.  First make a paste with the cleaner by adding a small amount of water to it.  Then, use a paper towel to cloth to rub the paste over the stained area, rinse then dry it.   
• You can also remove minor scratches by placing a small amount of Stainless Steel Cleaner into a dry pan, and polish in a circular motion with a damp paper towel or dishcloth. Then clean in warm soapy water, rinse and dry.
• If burned food is not easily removed by normal washing, fill the pan with water and bring to a boil long enough to loosen the food, then clean with a stainless steel cleaner, wash with warm soapy water and dry.  

Additional Care Considerations for your waterless cookware:

Stainless Steel is perfect for waterless cookware because it withstands the corrosive actions of various acids found in fruits, meats, milk and vegetables.

However, while stainless steel is an extremely durable metal, it is not impervious to all corrosion, pitting or spotting. Foods such as mustard, mayonnaise, lemons juice, tomatoes, tomato paste, vinegar, salt, dressings, or condiments may etch stainless steel if allowed to remain in contact with the surface for a long period of time. Strong bleaches can have the same effect. 

Pitting may result if un-dissolved salt is allowed to remain on the bottom of the pan. Pitting looks like small white spots, and does not in any way affect the performance or usefulness of your pans, nor is pitting a defect in the metal or the workmanship. To avoid pitting, salt should only be added to boiling liquids and stirred until completely dissolved.