•
Never leave highly acid foods such as tomato sauce, mayonnaise, pure
lemon, vinegar or very salty water in your pot for more than 6 hours.
Very acidic or sour foods can cause unwanted discolouration in the pot
if they are exposed to it for a long time.
• If your
recipe requires the use of salt, we always recommend that you heat the
water first before adding salt. When you add too much salt first, the
grains could affect the base slightly.
• Although they
can never affect the quality and functioning of your products, it is
better not to use any sharp objects on our products because they, of
course, can cause scratches or markings to stainless steel. It is
important to bear in mind that possible scratches and marks of this
nature cannot in any way affect the quality of the material and the
cooking or frying capacities of these products.
• The
base of your Demeyere series has been specifically developed to
withstand very high temperatures. Stainless steel could well discolour
at temperatures that exceed 350°C/660°F. That's of course much higher
than the normal boiling temperature of 100°C/210°F or the normal frying
temperature of 180°C/360°F to 230°C/450°F. Watch out though, frying
pans/skillets with coating should never be used at temperatures above
250°C/485°F.
• For creating optimal efficiency with your
Demeyere cooking gear, it is always recommended to place the pot on the
appropriate ring. It should be equal or smaller to that of the base of
the pan itself. (Do not take this recommendation as strictly for
induction cookers as it is for other conventional gas and electrical
cookers. For induction, the ring may be somewhat smaller than the
diameter of the coil).
• Because of the quality and the
special heat distribution in the base, it should not be a problem to
use Demeyere cooking gear on a smaller diameter of cooking surface than
the pan itself. If this is the choice, you must give your pot some more
time to heat the full base, from the centre to the side.
•
It is important to use this following basic rule while using a gas
cooker: the diameter of the gas flame may never be larger than the base
of the pan itself.
