Stainless steel fry pans are a very good option when looking to cook avoiding plastic and toxins. Teflon-free, they are long-lasting and multi-use. You can use them to roast as well as to fry or even to cook more saucy dishes, such as vegetable ratatouille.
Below, we give you some tips about how best to cook with and look after them:

How to use:

1- The first time you use it, or each time that it is thoroughly cleaned, you should season the pan:

  • First, pour oil in to about a finger’s width deep (olive oil can smoke a lot) and heat the pan for 5-10 minutes on a medium heat. This will give it a natural non-stick layer.
  • Then let it cool, remove the oil, and clean with paper towel. Leave a very thin coating of oil.

2- Cooking tips:

  • When ready to cook, heat the pan for a few minutes on a medium heat before adding the oil/butter and other ingredients. This will ensure that the pan improves its non-stick properties.
  • To know if the pan is hot enough (you don’t want to go overboard or everything will stick and the pan will be damaged) you can test it with water by pouring a few drops of water in the pan. If they evaporate, it means the pan is not ready yet. It is ready when the drops form droplets and “dance” on the surface of the pan. With time, experience and the type of cook-top that you use will tell you when it is ready.
  • Once pre-heated, never leave your stainless steel pan on the heat without any liquid because the base will deform if overheated.

3- Consejos varios:

  • When roasting/grilling always add a little oil or butter to the pan.
  • Use wooden spatulas, or metal ones with rounded edges.
  • The base is slightly concave when cold, but it levels out with heat.
  • Always lift the pan up to move it around on your induction or ceramic cook-top to avoid scratching the surface.
  • In order to avoid salt stains on the inside of your pan, do not add salt to the food until it has reached temperature.

Maintenance and cleaning:

  • Stainless steel pans are suitable for placing in the dishwasher (it is important to dry the pan with a cloth immediately after washing to ensure no lime-scale marks).
    In any case, to ensure optimum care and preservation and so that your stainless steel pan doesn’t lose it’s natural non-stick surface achieved with the “seasoning”, it is recommended to wash it by hand following this advice:
  • Clean with hot soapy water without using aggressive detergents or scourers, as they can scratch the surface coating. If the pan is clean, remove any excess oil with a spatula and wipe with paper towel leaving a thin film of oil (this will ensure that you don’t need to season it next time).
  • Any leftovers stuck to the pan can be cleaned by boiling a little water and scraping them with a wooden spatula.
  • If you find persistent stains, discolouration or loss of shine, rub gently with a little white wine or apple vinegar and then rinse. In extreme cases, add a little sodium bicarbonate rub and rinse.
  • Grease with a single drop of oil to maintain the natural non-stick surface.

If you need more information or if you have any further questions, don’t hesitate to contact us. We would be more than happy to help you!