Non-stick cookware:
Non-stick utensils are specially designed so that food does not stick. However, the pan or pot has to be properly maintained.
For that purpose, please observe the following tips: slightly oil the pan before first use and then wash and dry it, repeat the process from time to time if you wash the pan 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.
Ceramic 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 kitchenware 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.
Stainless steel cookware:
A preheated pan and lower flames are the keys to stick-free stainless steel cooking. Preheat your pan on low or medium heat for one to two minutes. You can test to see if your pan is ready by dropping a few drops of water on the pan and seeing if the water bounces around. After properly preheated, pour in 2-3 teaspoons of oil or enough to cover the bottom of the cooking surface. Before adding food, it's best to pat it dry of any moisture and allow it to reach room temperature. When adding food, make sure that there is an even sizzling sound when your food touches the pan. This indicates that your food is cooking on contact and creating a natural barrier to prevent sticking. Allow food to cook without disturbing it until the correct doneness is achieved. The natural sugars in your food caramelize on the cooked surface, developing great flavors and lifting your food off of the cooking surface naturally. If the sound that food makes on initial contact with the pan is more of a crackle than a sizzle, your heat is too high, and sticking may occur.
NEVER USE non-stick cooking sprays.
