Non-Stick FAQ

We would advise using Non-Stick pans in the oven or under the grill at temperatures up to 180 degrees. Excessive heat can damage and burn Non-Stick. Overheating is not covered by the guarantee.

Absolutely they pose no hazard to human health. The coating is a completely inert substance. In the event of some of the coating coming off during cooking and being mixed in with the food and eaten, if would simply pass through the body in the normal way. See our Non-stick guide for more details.

We recommend nylon, wooden or silicon utensils for all our pans as this will prevent scratching and damage especially in Non-Stick pans. See our ranges by clicking here.

Non-stick pots and pans do get burn marks if food is left cooking too long. Most times a burnt non-stick pot or pan cannot be saved, but it is worth a try if it's not too damaged. To try to remove the burn, make a paste of baking soda and water, let the paste sit over night. In the morning use a sponge and apply moderate pressure to scrub. If this method works, rub vegetable oil over the entire cooking surface to season.
Non-stick pots and pans will get a grease or oil buildup as they age. This buildup will affect the way your food tastes and how it cooks. To remove the buildup, mix 2 tablespoons baking soda, ¾ cup of white vinegar and 1 cup of hot water in the pot or pan. Place on the stove and bring to a boil for about 10 to 15 minutes. Pour the mixture out and wash the pot or pan with a mild detergent such as washing up liquid. Re-season with vegetable oil.

Non-stick coatings adhere well to the soft aluminium surface but in the past have not adhered so well to the very hard surface of stainless steel. Moreover stainless steel by its nature is very durable and has tended to out live any non-stick coating applied to it. Recently non-stick coatings have improved so we are seeing more and more on stainless steel especially for milk pans, smaller saucepans and frying pans.