Coated Non-Stick Cookware:
Non-stick treated pans are not as good for crisping and browning but make it possible to cook with little or no fat.
Never overheat a coated non-stick surface.
Do not pre-heat to a high temperature; always put the food into a warm, not hot, pan.
Always use wooden implements.
Wash, while still warm, with a detergent and a brush or nylon pad.
Do not use scouring pads or abrasive cleaners.
Heavy gauge pans are suitable for all types of hob except induction.
Impregnated Non-Stick Pans (e.g SKK Alpha):
Excellent for crisping, browning and grilling at high temperatures.
Metal utensils may safely be used but do not stab or chop into pans with knife points or sharp utensils.
After use the cooking surface may take on a slightly brown appearance. This is normal and you should not attempt to remove this.
Because pans heat up very quickly and retain heat, unless you are grilling, start cooking on a low to medium heat.
Wash in hot soapy water using a brush or nylon scouring pad.
Pans are safe for dishwashers but expect discolouration of exposed aluminium base