The big advantage is that you sear your meat faster; there's a reason professional chefs use a pan without a non-stick coating. For products with a delicate structure, such as fish or an egg, a non-stick pan is easier to use.

Baking with stainless steel differs from baking with a non-stick coating. Slowly heat the frying pan over medium heat for a few minutes. Let it warm up gently before adding oil or fat.

However, be careful; at temperatures above 220 degrees, the pan can already overheat. With high-quality hobs, 220 degrees can be reached within a few minutes. The pan cannot withstand this well, and the stainless steel will discolour. Frequent overheating can also lead to irreversible deformation of the pan.

When washing, do not use scouring powder or a scouring pad to avoid scratches. If there are still burnt-on food residues in the pan after washing, soak it in hot water and then scrape the food residues from the bottom with a spatula. Then wash the pan. Our stainless steel pans can, by the way, simply be put in the dishwasher.

Discoloration of stainless steel is normal and is caused by overheating. Therefore, do not overheat the pan to prevent discoloration. If it does happen, you can easily remove it by polishing with a soft cloth and some vinegar.

When cooking, grease residues can stick to the pan. Especially on the bottom, a brown film forms. No problem. With some stainless steel polish, the pan can be made nice and shiny again. Such polish is readily available at the supermarket.