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With the right treatment you got a pan for life!


Cooking with your tri-ply stainless steel pan without non-stick coating

Wash the frying pan thoroughly before the first use.

To prevent food from sticking to the bottom, it is important that you follow the following instructions carefully.

- Take the food you are going to bake out of the fridge beforehand so that it is at room temperature at the time of baking.

- Place the pan on a heat source of your choice. This pan can also be placed in the oven, so you can even bake your dish fi rst on the stove and put it directly in the oven for further cooking.

- Slowly bring the pan up to temperature, and after a minute drop some water drops into the pan. When the water droplets ‘dance’ through the pan, the pan is at the right temperature. If the drops evaporate slowly, the pan is too cold and the drops evaporate very quickly, the pan is too hot. Only add fat when the pan is warm.

- Now turn back the stove with about 30%. There is now enough heat in the pan, and this remains in it. Otherwise the pan gets too hot and burns the fat and/or the food you want to prepare.

- Wait for a moment until the butter stops foaming and gets a little brown, or until the oil has warmed up.

- Dab the food to be prepared as dry as possible.

- Let food that you put in the pan and stick to the bottom fry gently, without trying to pull it off the bottom. If necessary, turn down the stove and wait a while. You will see that it loosens by itself.

Metal pans become hot during preparation. That is why we advise you to have an oven glove at hand, just to be sure.

Stainless steel pans hate salt, so don’t salt your food in the pan but before or, even better, after baking, this will keep your stainless steel pan beautiful longer, and you won’t get “salt pits” on the bottom. For food rich in protein and fl our (eggs, pancakes, fi sh, etc.) use some extra fat during cooking, because otherwise it might stick to the bottom.

The beauty of a stainless steel frying pan is that immediately after frying meat, in the same pan, you can make a nice sauce or gravy. Remove any excess fat from the pan with kitchen paper, and pour some water, broth or wine into the still warm pan. Stir with a whisk or fork the baking juices away from the pan, and you’ll have a very quick and tasty gravy or sauce (and the pan is also almost clean!).


Cleaning your stainless steel pan

After preparation let the pan cool down. Make sure that your hot pan is not placed directly under or in cold water. This can cause warping. When the pan has cooled down su ciently, clean it with warm water and a dishwashing brush or scratch-free scouring sponge. You can just use detergent.

If there are any leftovers stuck to the pan, start soaking the pan in warm water with detergent for a few hours (you can even leave it overnight). Pour the water out and scrub fi rmly with a scouring sponge.

In case of stubborn dirt or burns, you can also put a layer of water with a scoop of soda or vinegar in the pan, heat the pan, and then scrub with a sponge.

If the pan has white stains or limescale, you can clean it with vinegar, or even boil it with vinegar. Wash the pans thoroughly with water.

Dry your pans by hand. You can also let them air dry, but water stains may appear on them.

Never clean stainless steel with ammonia or bleach. These products react with the metal which can cause it to rust. If necessary, it is best to use cleaning products that have been specially developed for stainless steel.

Stainless steel pans can be put in the dishwasher. The lifespan and appearance of your pan will deteriorate a bit faster as a result. Dishwashing by hand is better! If you are going to use the dishwasher and want to prevent water stains, rinse the pans immediately with carbonated spring water when you take them out of the dishwasher and then dry them by hand.


Which kitchen accessories can you use?

You can use all kitchen accessories, including metal appliances.