Low to med heat is best

Our heavy aluminium base distributes heat more effectively than traditional Aluminium cookware, Pans and Pots, so your pan will get hot enough to sear a steak even on low to medium heat.

Silicone & Wood Utensils

Softer tools (like silicone and wood) are gentler on your pan and will help your coating last longer.

Use Oil Or Butter

Everything tastes better with butter or oil. It helps distribute heat, too. We recommend high-smoke point oils for high-heat cooking. Avoid spray oils, though - they use a propellant that damages nonstick coatings.

Wash Up 

Our pans are super easy to clean with a soft sponge or brush and some warm, soapy water. They're also dishwasher safe. Avoid abrasive detergents, steel wool, or iron sponges.

Let It Cool 

Plunging a hot pan into cold water risks thermal shock, which can warp pans and shatter glass lids. Always allow your cookware to cool before washing.

Safe Storage 

For a little added defense, you can't beat a pan protector - it's a cushy pad that keeps your cookware from getting dinged when it gets knocked around in your cabinets.

Overheating + oils = carbonization (a.k.a. those little spots that cause your food to stick to the pan). But don't worry! You can use a melamine sponge (e.g. our Restore Sponge) to wipe them away.

Here's how you can deep clean:

For the interior: Fill the pan halfway with water and bring it to a near boil for about 2 minutes. Pour out the water and place the pan on a sturdy surface such as a wooden cutting board. Carefully use a restoring sponge (melamine) on the warm surface. This should do the trick.

For the exterior: Mix baking soda with a little water to make a paste. Rub the paste on the stains with a dishcloth or soft-bristled cleaning brush and rinse with white vinegar.