Stainless steel non-stick cookware use & care.
Suitability
Before first use
Before use, remove all labels from the product and wash it in warm soapy water. Rinse with clean water and dry thoroughly.
Cooking
Thanks to its three-layer structure, stainless steel tri-ply non-stick pans distribute heat quickly and evenly and require a lower temperature for most types of cooking, including frying and searing. Use only medium and low heat for the best cooking performance.
Always use a little oil or butter to enhance the flavour of the meat. Never heat an empty pan for an extended period. Do not overheat - a drop of oil as a temperature indicator is a useful means of detecting overheating. Never leave an empty pan on the stove unattended. Higher temperatures during heating can cause discolouration and can damage the non-stick layer. In the case of induction hotplates, do not heat the empty pan, as it can quickly reach the critical temperature. Use only nylon or wood utensils to not damage the surface sealant.
Do not overheat a pan when empty, and never allow a pan to boil dry. Damage from overheating is instantly recognisable as the stainless-steel exterior may change colour producing a golden/brown/blue appearance. This change is not reversible and cannot be cleaned off, but the pan's performance is not affected, and it can be used as usual. The internal layer of non-stick may be compromised as a result of overheating, this may be recognisable through small cracks in the non-stick layer and in some more serious cases peeling of the layer.
The handles are designed to stay cool during use, although they can get hot under certain conditions. Always select the appropriate hob ring to match the pan’s base size so that the heat touches only the bottom of the pan and handles are not in direct contact with heat or flames. Use a dry oven glove or cloth when handling a hot pan or lid during and after cooking and when removing a pan that has been in the oven for any amount of time. On any glass-topped hobs, always lift the pan when moving and never slide the pan across the surface, as this may cause damage to the base of the pan and the hob.
Do not use pans to store raw, marinated or cooked foods.
Cleaning
Clean the pan with hot water, detergent and a sponge cloth, or with the soft side of a cleaning sponge. A soft dish brush can also be used to clean the pan. Stubborn food residue should first be soaked with hot soapy water. Under no circumstances should you clean the pan with the rough side of a cleaning sponge or with a metal scouring pad.
Pans can be washed in the dishwasher only periodically, as prolonged dishwasher use can damage the cookware permanently. If the cookware is insufficiently clean following regular hand-washing, repeat the cleaning process using a non-abrasive, non-chlorine powder cleanser. Follow the manufacturer's directions for use. For more stubborn stains, make a paste by adding a few drops of water to the cleanser, apply on stainless steel surface, remove after 1 minute and rinse well in warm water. Dry thoroughly once clean.
Maintaining your pans appearance
We recommend maintaining all Samuel Groves products by frequently cleaning with Bar Keepers Friend's easy-to-use powders, sprays and creams. Purchase Bar Keepers Friend here.
Pans for Life
This collection qualifies for our Pans for Life scheme. Find out more here.
Guarantee
This collection comes with a lifetime guarantee. Buy once, use forever.
Please note not following our instructions of use may invalidate any claims against the manufacturer's guarantee.