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USE AND CARE

USE AND CARE
YOUR COOKWARE

We are super happy to see your interest in cooking. Here is all that you want to know about the use & care for your cookware.

We believe that good cookware makes your food tastier.

Right Material for every use

THERE IS A PROFESSIONAL CHEF HIDDEN IN ALL OF US

Choosing the right pan can be a tricky exercise: the vast variety of coatings, materials and special features makes purchasing the right pan somewhat challenging. We wish to help you in your selection with this guide to various cookware materials and coatings.

  • CAST IRON PANS

It’s the right material for healthy cooking and lasts forever. If you love searing food creating rich caramelized flavors, go for it. Use it for old style slow cooking, for making delicious gravies, biryanis & curries.

This pan has a black matte enamel coating on the inside. The heavy metal that retains heat guarantees a nice crust and intensifies the natural flavors of foods. You can use it with electric, gas, ceramic, halogen, or even induction cooktops, and also in the oven.

  • ALUMINIUM NON-STICK PANS

The perfect pan for healthy cooking is the non-stick pan as it dramatically reduces the usage of oil and fats. Use it to cook food that is likely to stick like eggs, vegetables, meats and fish. You can use almost all non-stick pans with electric, gas, ceramic & halogen. For use on induction, they must have steel plate below them to make them induction friendly. The most important thing is that the non-stick pans must be of high quality so that a coating lasts properly and is healthy & food-safe.

  • STAINLESS STEEL PANS

Stainless-Steel pans are durable but easy to stick. Its surface is extremely hygienic and flavor-neutral since this is a non-reactive surface and won’t impart a metallic taste. Steel is a relatively weak conductor of heat hence it is advisable to use 3-ply steel for your pans.

  • ALUMINIUM HARD ANODISED PANS

Anodising process lends strength to the surface of Aluminium and makes it lasts much longer. However hard anodised pans are not non-stick in their performance. Use them to make gravies and other wet dishes.