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Non-Stick Cookware

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

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