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GUIDELINES FOR PROPER USE
 

Most manufacturers include use and care instructions in the box. It is always a good idea to read and follow these instructions, as this will familiarise yourself with the cookware’s properties and allow you to make maximum use of the pan.

Good quality cookware is designed to transfer heat efficiently. Because Meyer cookware conducts heat extremely well even at lower temperatures, it is never necessary to use high heat. One of the secrets of good cooking is mastering heat control, so do take the time to learn the temperature settings on your cooker and see how your cookware responds to the changes in heat level. For excellent cooking results, follow these guidelines:
 

  • Allow food to come to room temperature before adding it to the pan.
    Placing chilled food in a heated pan causes sticking, even in stick-resistant pans.
     
  • Add oil or butter.
    A small amount of oil, butter or margarine is all you need for easy food release.It is important to heat the butter or oil to the right temperature, as explained below.
     
  • Preheat the pan.
    Preheating brings the oil or butter to the right temperature so that the food surface sears immediately. Preheat the pan on a low to medium temperature setting. To brown or sear foods, preheat pan on medium heat for one minute. Note: Do not preheat on high heat in order to heat the pan faster, as this can damage the pan.
    Remember, never leave a pan unattended on the stovetop and never allow a pan to boil dry. Overheating a pan and/or allowing a pan to boil dry is not covered under your cookware warranty.



QUESTIONS & ANSWERS – GENERAL

 

"Does my pan need seasoning?"
The food release performance of hard-anodized (without non-stick), plain aluminium and cast iron pans can be improved by occasional seasoning. Spread cooking oil lightly over the whole interior surface and place the pan in an oven for one hour on medium heat. Then, let the pan cool and wipe off excess oil with a paper towel. Seasoning will not make a pan non-stick, but it will improve food release.

Aluminium non-stick pans that are frequently washed in an automatic dishwasher will slowly lose their easy food release properties. To improve performance, periodically rub cooking oil over the non-stick coating, wiping excess oil off with a paper towel.
 

“Can I use cooking sprays on my non-stick cookware?”
Cooking spray burns at lower temperatures and can burn into the non-stick coating causing build up of the spray. This will cause sticking and damage to the non-stick coating and sometimes give the cookware a "rusty" appearance.
The use of cooking sprays and the use of high heat will void your cookware warranty.
 

“Is it safe to put my pans in a heated oven?”
All Meyer cookware are oven-safe up to 180 C/350F. This moderate temperature suits most stove-to-oven recipes such as stews or casseroles, or cheese-topped pies and bakes. We do not recommend putting cookware under the intense heat of a grill or broiler.
 

Why does food stick to the pan?”
There are several possible reasons for this: The first is a difference in temperature. Bring food to room temperature and preheat your pan before adding the food to it. Adding food straight from the fridge causes the temperature of the pan to drop significantly, reversing the effects of uniform heat distribution provided by the pan.

Another possible reason is insufficient cleaning after use. Food or grease residue on the pan will carbonise when the pan is heated and cause food to stick to it. Using harsh abrasive cleaners or pads can also produce the same effect, as scratches that develop on the pan may eventually harbour food or grease deposits and lead to sticking.

If food is beginning to catch on a fairly new non-stick pan, it may be that it requires re-conditioning with oil; or, if the pan is old, it may be that it is nearing the end of its intended life cycle and it is time to discard it.
 

“Should I use plastic or metal utensils?”
In general, you should only use metal utensils on un-coated metal cookware. Whisking, stirring or turning with a metal utensil can be very abrasive and will produce superficial scratches even on metal pan surfaces.

Heat-resistant plastic utensils are recommended for non-stick cookware as long as you remember not to leave them in prolonged contact with a heated pan. This means resting the utensil on a plate, rather than in the pan itself, during cooking. Foods such as curries and tomato sauces can permanently stain light coloured plastic utensils.

 

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