In order to prevent your tri-ply copper 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.
- As copper has excellent heat conductivity, you can use low to medium heat
settings for best cooking results. - Over time, copper can change color through use, however this will not change
the brilliant conductivity performance of copper. - For optimal frying results, start by heating the pan for a few seconds at a low to
medium heat before adding oil or butter. - Always choose a heat setting suitable for the ingredients you are using.
- Never leave empty cookware on a hot hob. This can cause irreversible damage
to the cookware and the hob. Overheating can cause the pan to warp. - 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 cookware. - 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. - High heat settings or flames directly on the side can cause permanent heat
discoloration to the exterior of your cookware. This, however, does not affect the
performance of your cookware. - When cooking, opt for an oil or butter that is suitable for baking and frying (i.e.
one with a high smoke point). Do not use oil sprays such as aerosols, misters,
pump sprays etc. - Stainless steel (handles, pan body, lid knobs) can become discoloured in an
oven. However, this will not affect the safety or performance of the cookware.