
FRYING
Frying pans with enamel coating heat up gradually. Initially at lower temperatures and gradually increasing the heat and constantly monitoring while contents are added to avoid any damage to the surface. For long life of the pan and to keep the quality use of metal utensils on the pan surface is not recommended. The frying pans don’t stand temperature shocks and it is therefore very important to let them cool down before being exposed to cold water as to prevent damage to the coating.