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Berndes Cookware

This is the guide that Berndes themselves publish (with a bit of the rough translation smoothed out!).

Cleaning and care instructions for non-stick cookware

Berndes only uses non-stick surfaces which have been tested and proved to be exceptionally tough and long lasting.

  • Wash the pan and rub in a little cooking oil before first use
  • Don't heat the pots and pans if they are empty
  • To avoid damage caused by the burning of remains of cooking oil (vaporises at 200° C / 392° F), pour some cold water into the pot or pan after use
  • To preserve your pots and pans at their best, avoid using sharp objects. Wooden or plastic utensils are recommended. Scratches do not undermine the good functioning of the pots and pans in any way.
  • For cleaning, hot water, washing up liquid and a soft sponge are fine
  • After washing in a dishwasher and before the next use, rub the pots and pans with a few drops of cooking oil. Discolouration of the bottom of the pots and pans is harmless aluminium oxidation
  • Cast handles can be used in the oven. Due to their ability to conduct heat, always use potholders, serving helpers or our thermo handles
  • Plastic fittings can withstand heat up to 160° C (320° F)
  • Protect wooden handles in the oven by wrapping them in aluminium foil. Washing in the dishwasher can lead to withering of the wooden handles so is not recommended
  • In spite of extensive quality checks, it can happen that a product is delivered with a less than the desired quality. In this case, please send the product back

Cleaning and care of stainless steel cookware

Our cookware has a specially designed, energy saving, thick base which will conduct heat evenly. Once the correct temperature has been reached (the base will hold the heat), reduce the heat source to low to continue cooking. This thick base has been designed so that it will conduct heat evenly, so reducing cooking time and saving energy.

  • Suitable for all cookers including ceramic and halogen hobs (not suitable for induction hobs)
  • Before first use, remove all tags and labels, then wash your pan in hot soapy water, rinse and dry thoroughly
  • For best results when cooking, avoid the use of high heat, as this will cause the food to burn, and cou1d discolour the outside of your pan. Use a radiant or gas ring of a slightly smaller diameter than your pan. Do not allow the gas flame to come up the side of your pan
  • To clean just use a soft sponge and your usual detergent. Do not use metal scourers or steel wool as these will scratch the surface. To prevent food residue which may cause sticking during cooking, particularly with frying pans, we recommend the regular use of a proprietary stainless steel cleaner. This should be applied with a cloth or sponge and rinsed thoroughly in warm water
  • If you notice dull patches or discolouration of the surface, it is due to minerals in the water. To remove these marks, rub the affected areas with half a lemon. The stain can also be removed with a mixture of 9 parts water and 1 part vinegar essence
  • Cleaning instructions for non-stick stainless steel cookware: as above, but the interior must be cleaned only with hot soapy water. Do not use a stainless steel cleaner on the non-stick interior surface
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