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Stains on your non-stick pan? Learn how to safely deep clean it using baking soda and vinegar to remove residue and restore performance.

To keep your stainless steel pans clean and looking their best, start by soaking the inside with warm, soapy water for 30 to 60 minutes if food is stuck or burnt. After soaking, wash with warm, soapy water and rinse thoroughly.

For external cleaning of your stainless steel coffee and teaware, we recommend using a dedicated stainless steel cleaner such as Steelfix Stainless Steel Cleaner, which is specially formulated to restore shine and remove fingerprints and smudges.

Timeless, durable, and naturally hygienic — discover why stainless steel is the go-to choice for high-performance cookware.

Glass lids are safe, toughened, and oven-ready — but avoid thermal shock. Learn how to use and care for them properly.

Stainless steel handles heat up slowly but can still get hot. Use an oven glove, especially with lids or prolonged cooking.

Surface spots on new stainless steel pans often result from cooking habits—small changes keep your pan looking new.

Food sticks in stainless steel pans mainly because the heat is too high or the food is moved too soon. Letting the food cook undisturbed for a few minutes allows it to naturally release as it forms a crust. Proper preheating and heat control are key to stick-free cooking.

A blister on your pan base means uneven heat or seal damage; find out how to handle it and protect your cookware.

Pan handle damage doesn’t always mean replacing the whole pan—see what info you'll need to get support.

Seasoning helps uncoated pans perform better and last longer—here’s how to do it.

Most casseroles are oven and hob safe, but always check the product guidance to be sure.

Cookware made before 2002 might not work on induction hobs—see how to check compatibility.

Stains on your non-stick pan? Learn how to safely deep clean it using baking soda and vinegar to remove residue and restore performance.

Modern non-stick coatings are inert, food-safe, and pose no health risk when used properly.

The maximum oven or grill temperature for non-stick pans varies by range. Always check the Care & Use guide—overheating can damage the coating and void the guarantee.

The best utensils to use depend on the type of pan you’re cooking with, as different materials respond better to specific tools. Choosing the right utensil helps maintain your cookware’s performance and prolongs its lifespan.

Non-stick coatings cannot be recoated—proper care helps extend their lifespan.

A non-stick coating is a specially engineered surface applied to cookware to prevent food from sticking during cooking. Most non-stick coatings are made from polytetrafluoroethylene (PTFE), commonly known by the brand name Teflon, or ceramic-based materials.

No, non-stick coatings vary widely depending on the materials and manufacturing techniques used. The most common types include:...

PTFE (polytetrafluoroethylene) is renowned for its excellent non-stick properties, but since it naturally repels adhesion, bonding it securely to a pan surface requires special techniques.

The method of applying a non-stick coating depends largely on the pan’s material. For softer metals like aluminium, the bond between the coating and metal is exceptionally strong. Because of this, aluminium pans are often made by pressing the pan shape from an aluminium disc that is already coated with PTFE, ensuring excellent durability under stress.

The price difference in non-stick pans comes down to several key factors. One obvious reason is the material and construction: a lightweight pan made from thin pressed aluminium is much cheaper to produce than a heavy, thick cast aluminium or steel pan, which offers greater durability and heat retention.

Determining whether your pans are compatible with induction hobs is simple and essential for efficient cooking. Induction hobs heat cookware through electromagnetic fields, so only pans with a magnetic base will work.

Many induction hobs have a minimum pan base size requirement. If your pan’s base diameter is smaller than around 130mm, it may not be recognised by the hob's sensor system, which is designed to detect pan presence and ensure safe, efficient heating.

When shopping for induction-compatible cookware, it’s important to consider not just the overall size, but the diameter of the base—this is the part that comes into contact with your hob and determines whether the pan will work effectively.

For everyday cleaning, we recommend washing your bakeware in warm, soapy water. Use a soft cloth or sponge to remove food residue and stains. For more stubborn baked-on bits, simply leave the item to soak for 10–15 minutes before washing.

No—metal bakeware should never be used in a microwave. All of our bakeware is made from metal, which is excellent for even heat distribution in ovens, but it is not microwave-safe.

To protect your bakeware—especially non-stick surfaces—choose utensils made from silicone, nylon, or wood. These materials are gentle on coatings, helping to maintain performance and extend the life of your tins, trays, and moulds.

For best cleaning results and longevity we recommend hand washing and drying, but we live in “the real world” and understand that time is precious. Due to the high humidity and dampness levels of a dishwasher, discolouration can appear on the surface...