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nuwavenow.com | 9
COOKING
If using oil, do not exceed the oil’s
smoke point.
The smoke point of oil is the
temperature at which it begins to
break down to glycerol and free
fatty acids, producing bluish smoke.
The smoke point also signies the
beginning of avor and nutritional
degradation.
Smoke points can vary dependent upon many different factors. Consult the list of common
oil types (right) and their median smoke point. Always practice caution when cooking with
oil.
Smoke Point
The NuWave Culinary Team recommends the use of high-heat-rated, silicone-based tools
for cooking foods. Do not use metal utensils while cooking. Never attempt to cut foods
while they are in the cookware. Any misuse of the coating will void the warranty; refer to
the Limited Warranty.
Recommended Heating
Your NuWave Duralon® Blue Ceramic Non-Stick Cookware can handle high heat. It has
been tested at temperatures up to 900ºF, coming out unscathed.
However, long-term or repeated exposure to such heat can cause food to scorch, burn,
or discolor the cookware and potentially damage the coating. Therefore the maximum
recommended ambient temperature in an oven is 500ºF, while maximum safe temperature
for your glass lids is 350°F. You may sear foods in your cookware at high heat for short
periods of time but note that keeping the temperature down to 450°F or below will
increase the useful life of the ceramic coating from 30%–50%. For best results, allow pan
to heat between 280º F~300º F for up to 1 minute before inserting and cooking foods.
Avoid preheating empty pans above 300º F.
Utensils
Oil Type Smoke Point
Rice Bran Oil 490°F
Grapeseed Oil 485°F
Canola Oil 435°F
Extra-Virgin Olive Oil 405°F
Peanut Oil 440°F
Sesame Oil 410°F
Sunower Oil 440°F
Almond Oil 420°F
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