- Nonstick and Marble coating cookware
It is advisable to avoid metal spoons or utensils while cooking with marble cookware. Using metal utensils continuously will result in the marble coating being peeled off. Never use the marble cookware directly on buying. Wash the marble cookware with plain, cool water thoroughly and dry using a soft cloth. Pour few drops of cooking oil, preferably olive oil or sunflower oil, and brush on to the sides using paper towels or fingers to form a smooth coat overnight. It is preferable to apply some oil and rub on to the inner sides of the marble cookware, every time, before you use it for cooking
Never use this Marble Cookware in the oven. The handles are not made for oven use. Unless explicitly mentioned, avoid using marble cookware in microwave oven. It is advisable to clean the marble cookware immediately after cleaning it. Allow it to cool for few minutes and then clean it. It is advisable to hand-wash marble cookware using a mild detergent and sponge to prevent damages and scratches. Use a soft cotton cloth to dry the pot or pan. Do not Use dishwasher for marble cookware.
- Ceramic Coating cookware
After removing all packaging materials and labels, wash the frying pan with warm soapy water and wipe with a dry paper towel, to remove ceramic dust particles and dirt from manufacturing and shipping. Always use wooden, silicone, plastic or nylon spoons and spatulas to portion and serve from your ceramic cookware. Do not cut food whilst it is in the pan. Metal utensils may have rough or sharp edges that will scratch and leave marks on your cookware. Use a tiny bit of oil or butter to lightly and evenly coat the inside surface each time you cook with the pan. Applying oil will help to keep foods from sticking and helps the coating last longer. Avoid applying cooking sprays because these may cause residue build-up and usually contain ingredients that are too harsh for most nonstick cookware. Most ceramic-based nonstick cookware cannot take prolonged periods of high heat. Always use low or medium heat with ceramic nonstick pans or skillets.
Always allow a frying pan to cool down before cleaning. Clean your ceramic frying pan with warm soapy water and a soft sponge or dish cloth. To remove burnt food from a pan, soak the pan in hot water for 30 minutes before washing. This will make cleaning easier. Thoroughly clean the pan inside and outside after every use to remove all residues and to prevent grease build-up and discoloration. For best results use a soft cloth, sponge or plastic scrub to wash the pan. Avoid using steel wool, nylon scrubbing pads or any abrasive cleaning products.
Periodically use this deep cleaning method to remove the stains and maintain the beautiful appearance of your ceramic coated cookware.
Soak the pan in hot, soapy water and wash with a sponge or nonabrasive pad. Grab a baking soda from your cupboard and sprinkle a good amount to the desired areas and let stand for 15-20 minutes. Lightly scrub the pan in circles using a plastic dish brush until the stains lift away.
- Stainless steel cookware
To prevent sticking, spray pan with nonstick cooking spray or add a small amount of oil, margarine, or butter to a cold pan. Heat on medium temperature for one to two minutes before adding food. Be sure your cooking surface is level. Burners and stoves that are not level may cause fats to pool: pooled fats and oils do not adequately cover cooking surfaces. Clean pan thoroughly after each use. Food films cause sticking and discoloration on the pan when pan is reheated. Sticking may also be caused by high heat. When fats or oils smoke, the heat is too high. To avoid salt damage (small white dots or pits), add salt after food begins to cook or after liquids begin to boil. Pitting does not interfere with cooking performance, but it can diminish the beauty of the stainless steel. Do not store foods seasoned with salt in cookware. Never let liquids boil dry, the extreme temperatures can cause irreparable damage to your cookware. Do not preheat Chantal empty. Overheating or allowing gas flames to come up the sides of pan can cause brown/blue discoloration. A low to medium heat setting is all you need for most cooking applications (except for boiling water). For best results, use a burner smaller in diameter than the pan. High iron content in water can cause pan to appear rusty.
Before first use, wash in hot soapy water, rinse, and towel dry. Keep your stainless cookware looking beautiful by soaking in hot soapy water after use. Then wash, rinse and hand dry. Chantal is dishwasher safe, but hand drying is recommended for a spotless shine. Everyday use may result in minor scratching; this will not interfere with cooking performance. Do not use steel wool, scouring pads, oven cleaners, bleach, or strong abrasive cleaners. It is okay to use your metal utensils, but do not use knives or electric beaters.