Solidteknics conductive solid ferritic nöni™ stainless steel range is perfect for all liquid boiling, slow cooking, acidic sauces, no seasoning required, is very low maintenance.....and is indestructible.
Cleaning problem areas and general cleaning tips:
Allow the pan to cool completely before washing it. Submerging or soaking a hot stainless steel pan in cold water might cause irreparable warping.
Only use non-abrasive cleaners and sponges. Coarse scrubbers and harsh cleaning solutions like bleach or household cleaners can scratch your stainless steel and damage its finish. And although baking soda and more abrasive scrubbers (like fine steel wool) can be useful in cleaning a burnished pan, beware that using these products might void your warranty.
To prevent water spots, dry your pot or pan immediately after washing. To clean water spots that do occur, simply dampen the surface of the pot or pan, rub it with a moist sponge that's been sprinkled with baking soda, and rinse as usual.
For cleaning chalky white spots (which can result from calcium buildup in the water): Bring a solution of 1:3 vinegar: water to a boil in the pan, let it cool, and then wash and dry as normal.
For stuck food bits (which can result from adding cold food to a hot pan—see above!): Scrub the pot with a non-abrasive sponge to get off any food bits you can, then fill the pot or pan with enough soapy water to cover the food, bring to a boil, and scrape (the food should come away easily).
For hard to clean burnt, stubborn, or burnished pans:
If you have Barkeeper's Friend (a heavy-duty household cleaner works wonders on stained metal). Pour a small amount of water in the pan or pot, add a few shakes of B.K.F., and create a paste or slurry by mixing the two together. Scrub with a non-abrasive sponge to remove the stains.
If you don't have Barkeeper's Friend: Fill the bottom of the pan with water, then add 1 cup of vinegar and bring to a boil. Remove from the heat and add 2 tablespoons of baking soda. Empty the pan and scrub (some people even recommend using 0000 very fine steel wool, which should not scratch).
For stubborn spots that still won't budge, you can make a paste of baking soda and water and leave it applied to the problem areas for a few minutes before scrubbing.
Dry before storing
After washing simply dry with a tea towel.
Dishwashers can be used to clean nöni but they are not ideal as they are corrosive to metals in general. If you choose to use a dishwasher with nöni we recommend they be allowed to dry with an open door after the wash cycle is complete. You will likely experience more spotting if you use a dishwasher but these can always be polished out using the instructions above.
Long periods of storage may also encourage some spotting due to humidity in the air. Ideally, keep using your pans, or store in a dry place free from condensation.
In our engineering/cooking experience, we believe our solid non-nickel ferritic stainless steel is the healthiest (no Nickel leaching into food), and best conducting (fastest and most even) solution for high performance cooking where corrosion resistance is important (eg. acidic sauces, boiling and slow cooking of water-based liquids, etc).
The reason other manufacturers use austenitic Nickel stainless steels (then make ply or multi-clad layers to compensate for its poor conductivity) is that these Nickel stainless steels (eg. 18/10, meaning 18% Chromium and 10% Nickel) are the shiniest when polished, and the most corrosion-resistant of all the stainless steels (there are many kinds). Because we won't use Nickel for health reasons, one trade-off is a slight decrease in stain and corrosion resistance.
If cared for correctly this will never be an issue, but if nöni pans are left in corrosive situations without maintenance, small rust spots can appear. To avoid this ensure pans are dried after washing/before storing and rest assured that if rust spots or unwanted stains do appear at any time these can easily be removed with the above instructions, and are not cause for concern. nöni pans are created not only with health and quality cooking in mind, but they are also built to be multi-century tough!
Heat the pan before adding oil and then, once the oil is hot, add the food. Adding oil to the pan when it's hot causes the steel to become "static," which creates a temporarily nonstick surface.
Never add salt to cold water, wait until it reaches a 'rolling' boil. This can cause pitting corrosion, which leaves small dents at the bottom of your pan.
Take the chill off of cold foods. Cold food is more likely to stick to a hot pan, as the steel will contract when it comes in contact with a cooler temperature. So, if you'll be cooking foods like meat, chicken, or fish straight from the refrigerator, allow them to sit at room temperature for 10 to 15 minutes. Before cooking, dab with a cloth or paper towel to remove excess moisture.
To determine whether your pan is hot enough for the oil, do a simple water test:
Drop a tiny amount (about 1/8 teaspoon) water in the pan. When the water, immediately upon hitting the pan, comes together into a "ball" that glides and dances across the surface, your pan is preheated perfectly—add the oil! Note that this is past the point at which the water sizzles when it hits the pan's surface: When the pan is properly hot, the water shouldn't "sit" on the surface at all.
Do not rush the preheating process by using high heat. Since ferritic stainless steel is highly conductive and effective at holding heat, preheating on high might lead to overheating your pan (and burning your food).
You likely won’t ever need more than a medium heat setting to get a hot pan.
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