In order to prevent your stainless steel pan from being damaged it is important to read the following care & use tips:
Cooking
- Always start with a clean pan.
- Let the food reach room temperature before you begin.
For optimal frying results, start by heating the pan for a few seconds at a low to medium heat before adding oil or butter. - The ceramic non-stick coating ensures that the heat is distributed effectively. This means that the stove temperature is very important. At lower temperatures, you use less energy and prevent the food and/or butter or oil from burning.
- When cooking on an induction hob, the diameter of the base of the pan must be as large as the diameter of the heat source. If the pan is too small, the hob may not heat up because it does not recognise the pan.
- When cooking on an induction hob, the pan may make a buzzing sound. It doesn’t mean that anything is wrong with the pans.
- If you are using a gas hob, make sure the flame stays beneath the pan and does not rise up the sides of the pan.
- The stainless steel that the pans are made of has a matt finish. If the pan becomes scratched during everyday use, the matt effect may be removed and you may see a shiny surface. This will not affect the use of the pan.
Cleaning
- Each time you use one of the pans, allow it to cool down afterwards and then clean it thoroughly.
- The ceramic non-stick coating makes it easy to clean and dishwasher safe. To maintain the pan’s non-stick properties, wash it in warm washing-up water with a soft brush or sponge. Rinse the pan and then dry it carefully with a tea towel.
- Always take care when stacking pans with a non-stick coating and do not place lids with thin, sharp edges inside the pans. We advise you to use pan protectors.