Raymond Blanc by Anolon Stainless Steel Non-stick French Skillet Frying Pan, 20 cm
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- Raymond Blanc by Anolon Stainless Steel Non-stick French Skillet Frying Pan, 20 cm
- Stainless Steel with intergral Copper base ensures even heat distribution with no 'hot-spots'
- Oven Safe to 240C/475F/Gas Mark 9
- Suitable for all Cooker types including induction & Dishwasher Safe
- Lifetime Guarantee
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When I use Cookware, I use the best, my reputation depend on it. That's why we've developed Raymond Blanc by Anolon. Raymond Blanc OBE, Chef-Patron, Le Manoir aux Quat'Saisons.
This Stainless Steel cookware with intergral copper base has been expertly designed for those who appreciate professional performance.
This superior double full cap base construction, ensure exceptional cooking performance and even heat distribution with no hot spots. The lids are stainless steel and handles are riveted for durability and complement the look of this cookware. Suitable for all hobs including induction and oven safe to 240C/475F/Gas Mark 9.
Each item within this range comes with a lifetime guarantee.
Use & Care
Stove Top Cooking
Anolon Stainless Steel cookware distributes heat evenly so most cooking can be done on a low to medium heat setting. High intensive heat will cause discolouration of the pan and will shorten the life of the non-stick coating (where applicable). Your cookware features a special heat conductive base. This helps to spread heat quickly and evenly, eliminating “hot spots” which can burn food. Use the pan on a burner of corresponding diameter, this will make the best use of your energy. If using gas, adjust flame so that it does not extend up the sides of the pan. This will discolour and stain the pan and waste fuel. It will also cause damage to the handles and may cause them to become hot. To brown or sear, preheat the pan on medium heat for 2-3 minutes before adding food. This ensures a more consistent temperature during the cooking cycle. Preheating is not recommended when using induction hobs. Pans should not be filled to more than two-thirds capacity. As soon as boiling point is reached, the temperature should be lowered. Do not leave hot oil unattended. When deep frying, fill the pan no more than one third full of oil. Always use lids when cooking. This will help to preserve nutrients and flavour during cooking and heat can be kept to a minimum, so saving on fuel. Remember that not all items have lids – any reference to lids applies only where provided. Do not allow handles to extend over hot burners. The handles may get hot during use depending on the type and length of cooking. For safety, it is recommended that oven gloves are used. Do not leave an empty pan on a hot burner or allow the pan to boil dry. Besides wasting energy, it may impair the pan’s performance. In the event of your pan boiling dry do not attempt to move from the hob until it cools down. Avoid leaving food, to which salt has been added, in the pan. This may cause deterioration of the pan’s surface. Some cookware (especially those with a small diameter base and frypans) may be unstable when placed on a gas hob, particularly if empty. Always take care to position centrally and with the handle in line with the supports. If using an induction hob, please follow the manufacturer’s guidelines. Please also note that under certain conditions, noise may occur. This will not impair the performance or damage your cookware in any way.
Wood or plastic utensils are recommended. Avoid using sharp metal kitchen utensils such as forks, knives mashers or whisks to prevent scratching. Minor scratches will not affect the pan’s performance.
Your cookware is oven safe up to 240˚C/475˚F/Gas Mark 9. This means that you can start a dish on top of the stove and finish cooking it in the oven. Always use oven gloves when removing cookware from the oven. Never allow the handles to be positioned over the heat source. For fan assisted ovens, adjust the temperature in line with the oven manufacturers guidelines.
Immediately after use, remove the pan from the heat and let it cool on a trivet or heat-resistant surface. Do not pour cold water into a hot pan, as this can cause warping of the pan base. To remove dried on food, soak in hot water before washing. Wash pans thoroughly after each use. This removes food and grease particles which will burn when the pan is reheated and cause stains. Do not use steel wool or coarse scouring pads or powders. Any bronze or blue tints which appear on the surface of the stainless steel due to overheating can be removed using a stainless steel cleaner. If your pan has a non-stick interior only use only those products which state “safe for cleaning non-stick surfaces”. A spotted white film (minerals from water or starch from food) may form on the non-stick surface. The white film can be removed by rubbing the non-stick surface with a sponge that has been dipped in lemon juice or vinegar. Then wash, rinse and recondition the surface with cooking oil. Remove stubborn stains and burned on grease with a non-abrasive plastic mesh or pad. Never use bleach, either neat or diluted, to clean your pan, as pitting of the stainless steel may occur.
Your stainless steel cookware is dishwasher safe. However like all fine cookware, hand washing is preferable. In time the cumulative effect of strong agitation and harsh detergent will dull the exterior surface, although the performance of the pan will not be affected. Always follow dishwasher manufacturer’s instructions carefully.
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