At Avacraft, we’re not out to simply sell you stainless steel cookware, we also want you to use it to your best advantage. Our team is dedicated to teaching you the best practices that create the feast your family has been waiting for. We offer easy, instant contact through our website; extensive video and written resources designed to guide you, and warm and customer service through live chats and emails. We want you to love our stainless steel pots and pans just as we do!
Learn How to Use Stainless Steel Cookware the Right Way!
When your new Avacraft cookware arrives, wash it in warm, soapy water with one-quarter cup of vinegar to remove any manufacturing oils that might remain. After rinsing thoroughly, dry your pieces with a soft towel. Then, condition it by wiping it with a soft cloth containing one teaspoon of vegetable oil. Stainless steel isn’t porous when heated, so it’s naturally non-stick, but conditioning it every 2 months (or whenever food sticks to the pan) makes cleanup a lot easier.
Avacraft cookware is tri-ply — a layer of aluminum sandwiched between two layers of steel. The aluminum helps distribute heat more quickly and evenly than steel alone. Generally, low to medium heat is best, so food doesn’t scorch or burn and stick to the bottom of the pot. Preheat pots and pans to close the pores then add oil and ingredients quickly to prevent overheating.
Stainless steel is a hard metal, but not impervious. Best to cut or chop on a block before you start cooking. We recommend high-grade silicone, plastic or wood utensils maximize the life and beauty of your cookware. When done cooking, don’t plunge hot cookware into cold water, it can cause warping.
Stainless is non-reactive, meaning it won’t impart added flavor to your food. So, check out some of our favorite recipes and try something new and daring.
When food sticks or burns, it’s a heat mismanagement issue. A little patience and practice generally go a long way. The simplest thing you can do to make sure your food is prepared correctly is to conduct the water droplet test. Heat your pan and, when you think it’s ready, add a drop of water. If the drop bubbles and evaporates, your pan needs more heat. If you start cooking now, you may have sticking problems. If the drop splits into smaller drops, your pan is too hot. Turn down the heat and let the pan cool a bit or food may burn. When the pan heats to the right temp, the drop will roll around the pan like a speck of mercury — wipe the drop off and add your oil, you are ready to go.
The non-fun part of cooking, for most of us, can be simple. First, scrub the pot with a non-abrasive cleaner and sponges. If that’s insufficient, fill it with enough soapy water to cover whatever hasn’t come off. Bring the water to a boil. You should now be able to scrape most of the stuck food away with a spatula. Set the pot aside to cool; by the time it has, the water should’ve loosened dried bits enough to wash away completely.