How to care for my cookware
What is the best way to clean my pots and pans?
To prolong the life of your pan, we recommend handwashing with a non-abrasive sponge. Some cookware ranges are dishwasher safe and some are not so it is best to check the packaging. However, when using the dishwasher, it is preferable to use gentle detergents such as liquid or gel as tablets may contain very aggressive and corrosive ingredients for aluminum parts.
For non-stick coated pans: Clean the inner and outer coatings of your pan with hot water, washing up liquid and a sponge (scouring powder and scouring pads are not suitable for use for cleaning pans). The pan must be cleaned each time it's used to remove the film of grease that can stay on the surface. If the pan is only wiped with a paper towel or rinsed in water, the film won't be fully removed and may cook the next time you use the pan: stains may appear.
Non-stick pans must not be cleaned with scouring powders or scouring pads. A nylon sponge is ideal for both the interior and exterior of the pan.
For enamel pans: Clean the enamel outside of the pans regularly; abrasive pads can be used. In the dishwasher, the outer coating may become dulled and discoloured due to the action of certain detergents. Our guarantee does not cover this type of wear.
For ceramic pans: We recommend to hand wash the ceramic pan with water and a mild detergent. If the pan still cannot be cleaned, you could add a splash of vinegar and water into the pan and heat it. After this, rinse the pan well, dry and rub with a little bit of oil. If the base is stubborn dirt, you can wet the pan and soak first with hot water and a good degreasing dishwashing detergent. Next, if necessary, you can clean the pan with a plastic scouring pad and some liquid abrasive cleaning detergent.
For hard anodised pan: We recommend hand washing with a non-abrasive sponge.
An exterior coating protects your cookware from the harmful consequences of dishwashing. It is therefore extremely important not to damage this coating and we recommend that you avoid the use of scouring pads. In case of dishwasher use, it is preferable to use gentle detergents such as a liquid or gel. Moreover, intensive use of the dishwasher is not recommended. Washing by hand without scouring pads extends the life time of your cookware.
For stainless steel pans: Clean pans thoroughly with a special cleaning agent for stainless steel equipment. A blue or yellow discoloration may appear on your products. This is a natural occurrence with stainless steel, due to overheating and is in no way harmful. If you burn food in pans, which have a stainless steel interior, fill them with warm water and leave to soak for about an hour. Afterwards, wash them with washing up liquid and a sponge.
For Ingenio handles: Ingenio handles should only be handwashed. Do not submerge in water.
Why is my food sticking to my non-stick pan and what can I do to restore the non-stick property of my pan?
There are a few possible reasons why this is happening:
• A build up of food deposits/residue may have formed on the pan which may originally be the result of an item of food being allowed to overcook in the pan. This can normally be cleaned by filling the pan with water and washing up liquid and leaving overnight. Then use a paste made up of bicarbonate of soda and water rubbed gently over the pan with a non-abrasive sponge (a non-stick scouring sponge). The non-stick coating should then be reconditioned with a little cooking oil wiped over the surface with a paper kitchen towel.
• The frying pan may have been overheated causing damage and discolouration to the non-stick coating. When pans are regularly overheated this will lead to a weakening of the non-stick coating. The red Thermo-Spot in frypans is a heat indicator and tells you when the pan has reached the perfect cooking temperature. When the spot turns solid red reduce the heat to maintain the temperature. Do not continue to heat the pan on a high heat as this will result in the pan and the non-stick surface becoming overheated.
• If cleaned in a dishwasher, after each use re-coat the non-stick interior with cooking oil to prevent the non-stick from drying out and ensure the best non-stick performance.
Non-stick cookware are specially designed so that food does not stick. However, the frying pan or saucepan has to be properly maintained. For that purpose, please observe the following tips: slightly oil the frying pan/saucepan before first use and then wash and dry it, repeat the process from time to time if you wash the frying pan/saucepan regularly in the dishwasher. It is also necessary to avoid overheating and scratches, in particular due to use of metal accessories (spatulas, ladles) and/or due to cleaning with a scouring sponge.
For ceramic coated cookware:
The non-stick properties of the ceramic coating are a lot more limited, both in terms of performance and duration, than those of the classic (PTFE) coating. We recommend cooking with more fat as well as washing more vigorously with slightly more washing-up liquid. For baked-on food, we recommend leaving your cookware to soak in soapy water, possibly with a little white vinegar.
Over time, the ceramic base will become stained without it being possible to remove the marks. This will not impair the performance of the kitchenware in any way and does not present any danger for health.
How can I find out if my cookware issue is covered by the guarantee?
Covered by guarantee:
• Blistering and/or peeling - This may be caused by a non-stick coating issue.
• Disconnected grid (ifthe product is dishwasher safe) - This may be caused by dishwashing withcorrosive detergent.
Not covered by guarantee:
• Non-stick is sticking - If food begins to "stick" to the pan this is usually a sign that the non-stick properties have been weakened due to the pan having been overheated; not conditioned regularly; food has been burnt in the pan or there is a buildup of food residues in the pan.
• Non-stick is flaking -This is caused by the non-stick coating not being conditioned before first use or regularly after use. This is most noticeable in saucepans or if a pan has been dishwashed. Wipe a little cooking oil over the pan non-stick interior with a paper towel after washing and drying to re-condition the non-stick surface and to prevent the non-stick from drying out.
• Discolouration of the non-stick/deterioration of the Thermo-spot - The pan may have been used on too small a diameter of hob for the size of pan, resulting in a concentration of heat and discolouration of the non-stick and/or Thermo Spot and causing the non-stick properties to weaken and deteriorate.
• Warping - This is caused by subjecting the pan to extreme temperature changes.
• Pans slipping/unstable on hob - Take care when placing pans on gas hobs as the number of support legs vary and small pans in particular may need a trivet. Most gas hob manufacturers will supply one with their hob, or can be bought from them separately.
• Handles are loose/breaking - The pan may have been used on too high a heat or too large a diameter hob ring and this has allowed the heat to spread around the edges of the base causing damage to the handle. When cooking make sure handles are not positioned over other hot rings or gas flames. Do not allow handles to come into contact with direct heat or flames, nor place directly under a hot grill. Some handles and knobs are attached with screws that may loosen over time due to the continual heating and cooling of the fixing. If this occurs, they should be carefully retightened. Do not over tighten, as this could result in damage.
• Discolouration of outercoating and aluminum fixings
• Non-stick is scratched/gouged
• Stainless steelcookware is pitting - Avoid using your pans to store acidic, salty or fattyfoods before or after cooking. Never use bleach or chlorine based products onyour pans as it is extremely corrosive to stainless steel, even when diluted.It will cause tiny pits to appear in the surface of the steel which may beunsightly and will affect the cooking performance.
• Glass lids shattering -This may be caused by the lid being banged or knocked at some stage causing aslight fracture which when subjected to heat has caused the glass to expand andshatter, orif the lid was subjected to extremes of hot and cold.
• Damaged knobs - Thismay be caused by over-tightening screws