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• Ensure there is enough room for the food you are cooking.
Overcrowding the pan will result in too much liquid being
trapped and food will stew rather than caramelise.
• Deglazing, the process of adding liquid to the pan at the
end of cooking, is a great way to help remove food before
adding the next ingredients, however adding a lot of cold
liquid may result in warping of the pan.
• Do not use metal or harsh scourers or abrasive materials.
Stainless steel may not appear to damage, however, it will
create micro scratches and alter the surface nish, resulting
in a reduced cooking performance.
• A ‘rainbow’ colour on the bottom of the pan indicates
overheating. To reduce the appearance of the colour, use a
sponge dipped in lemon juice or vinegar and rub the affected
area and wash thoroughly after.
• White spots on the inside surface of the pan are caused
by minerals in water or starch naturally present in food.
To remove, use a sponge dipped in lemon juice or vinegar
and rub over the affected area and wash thoroughly after.
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