Help Center


What is the best way to clean my Stainless Steel pans?
Soak the inside with warm, soapy water for about 30 to 60 minutes if food is stuck or burnt on the inside. Then clean with warm, soapy water and rinse. For more stubborn stains try the following: We recommend use of a
How can I clean my stainless steel coffee/teaware?
For external cleaning, we recommend use of the Steelfix Stainless Steel Cleaner, that can be purchased here.
For internal cleaning, we have had...
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Why is stainless steel so popular?
Because it is timeless, durable but also hygienic. It has self healing properties: so if you scratch the surface a natural protective layer re-forms stopping corrosion and impurities from taking hold and giving nowhere for bacteria to hide and fester...
Are glass lids safe?
Yes and they allow you to monitor the cooking without lifting the lid. The glass is toughened, like a car windscreen, but in extreme circumstances can break. Glass lids are also suitable for use in the oven. Care should be taken with hot lids as subjecting...
Do stainless steel handles get hot?
Stainless steel is a relatively poor conductor of heat, yet under prolonged periods of exposure to heat they can become too hot to handle, so we always recommend the use of an oven glove or similar. Stainless steel lid handles and knobs will get hot...
Why are there spots or pitting on the inside of my stainless steel pan?
Ordinary water and food contain salts and acids which can sometimes cause minor markings on the stainless steel surface, particularly on brand new pans. This is common when cooking starchy potatoes or pasta, but the most common cause is adding salt to...
Why is food sticking in my stainless steel frying pan?
The heat is turned up too high. Although certain foods benefit from ‘flash’ cooking the trick is not to move the food for the first few moments. This gives the fibres in the food time to relax and for the temperature of the food to equalize with that...
I have a ‘blister’ on the base of my pan – what should I do?
The most likely cause of the fault is a “hot spot” in the base which has, over time, made the base separate from the pan. A hot spot is where an air bubble has been trapped within the sandwich base when the pan was made. If the bubble is pushing upwards...
Why have my phenolic/plastic handles discoloured or cracked?
These handles typically withstand temperatures up to 180°C and should never be allowed to come into contact with direct heat. For temperatures higher than this the material will start to dry out, crack and even bubble on the surface. If washed for many...
The handle on my pan has broken – what should I do?
Please contact Customer Services who will evaluate whether the problem is covered by the guarantee. We will need to know the brand, range (normally indicated on the base of the pan) and diameter of the pan across the top for replacement handles...
How do I season my frying pan?
Non-Stick frypans although needing a little oil do not need seasoning. If you have an uncoated frypan then the following will help prevent food sticking. Cover the bottom of the pan with cooking oil and heat until the oil begins to smoke. Remove the ...
Can I use my Casserole both on the Hob and in the Oven?
Casseroles are designed for use in both the oven and on the Hob. You can start your Casserole on the hob and then transfer it into the Oven to finish cooking, or Vice Versa. Refer to the specific products specification or care & use for temperature...
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Are non-stick coatings safe?
Absolutely, they pose no hazard to human health. The coating is a completely inert substance. In the event of some of the coating coming off during cooking and being mixed in with the food and eaten, if would simply pass through the body.
What is the maximum temperature for Non-Stick pans if used under a grill or in the oven?
We would advise to not exceed oven temperatures of 180 degrees. Excessive heat can damage and burn Non-Stick. Overheating is not covered by the guarantee.
What sort of utensils are best?
We recommend nylon, wooden or silicon utensils for all our pans as this will prevent degradation of the coated surface
Once worn out, can the non-stick surface be replaced?
Sadly no, you can extend the life of the pan, by manually seasoning.
What exactly is a non-stick coating?
Just what it says: a coating on the metal pan which is designed to prevent contents from sticking to it. This makes cooking cleaner and easier and makes the washing-up cleaner and easier as well! This encourages less need for cooking oils/lubricants...
Are all non-stick coatings the same?
In short no, there are many levels of quality, some have greater durability and some have greater “slipperyness”. The premium coatings, excel in both and have quality standards applied to the application process. They are all based on the same slippery...
If PTFE Is non-stick, how does it stick to the pan?
Well, PTFE is a non-stick substance, so in its natural state it won't stick to the pan. That means it has to be mixed with chemicals called 'binders' - literally to bind it to the metal. And it’s also very soft, so in its pure form it wears very quickly...
How is the coating applied to the pan?
It depends what the pan is made of, with a comparatively soft metal like aluminium, the bond between the coating and the metal is so strong that it will stand up to considerable stress - so aluminium pans are usually made by pressing the pan shape from...
Why do some non-stick pans costs so much more than others?
There are all sorts of reasons, some of them obvious: a lightweight pan made of thin pressed aluminum costs much less to make than a heavy cast one. But there are important differences in the quality of the non-stick coating as well. A cheap pan will...
Is it all right to use a new non-stick pan straight away, or does it need to be seasoned?
Wash and dry it thoroughly first (remember not to use an abrasive scourer or cleaner), and make sure that the surface is well coated with fat or oil when you cook in it the first time. Never use a non-stick pan on full heat - overheating it will almost...
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Induction Cookware
Are my pans suitable for induction use?
The basic rule of thumb, is to test whether the base of your pan is magnetic, (Simply apply your fridge magnet to the external base of the pan) if it stays it should work on your induction hob.
Why do my “induction ready” pans not work on my induction hob?
There is a slim possibility that your smaller pans/coffee pots (pans with a base diameter of less than 130mm) may not work on your induction hob. This is due to the variation of certain safety circuits within each manufactures hob. Most hob manufactures...
How do I pick cookware with the right dimensions to ensure they work on my induction hob?
The size quoted on the product pages (e.g. “16cm Saucepan”) is an approximate dimension measured from rim to rim of the top of the saucepan. If you need to know the diameter of the base of the pan for induction suitability please contact our Customer...
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What is the best way to keep my Bakeware clean?
Wash in hot soapy water – more stubborn stains should be left to soak. All our Bakeware is dishwasher safe, with the exception of the spring form cake tins. Please note we strongly advise for the bakeware to be removed directly after the cycle is complete...
Can Bakeware be used in a Microwaves?
As they are made from metal they should not be used with a microwave function.
Which utensils are best when baking?
As with the cookware we recommend nylon, silicon or wooden utensils as these won’t damage the non-stick. Never use a sharp knife, as this will damage the Non Stick coating.
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Is it dishwasher safe?
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...
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Kitchen Knives
What are Sabatier Knives?
“Sabatier” is the mark used by several kitchen knife manufacturers. The name Sabatier has its origins in the Thiers region of France and is reserved for knives of the highest quality. Stellar & Judge Sabatier knives are made under strict tolerances...
What is the best material for Knife blades?
Every material offers up varying advantages and disadvantages: Ceramics’ advantages: Stays sharp for longer, less need to sharpen, very good at slicing, and they stay taint free. Ceramic’s disadvantages: They are brittle – so you can not chop Steel...
Can Stainless Steel knives rust?
It is possible for stainless steel knives to rust if they are left in a warm, damp atmosphere such as a dishwasher. We, therefore, recommend that you hand wash the knives even though they are dishwasher safe. The best way to wash them is to wipe them...
Can any knife be sharpened?
Yes, so long as it is made from steel and not serrated. Ceramic knives cannot be sharpened at home, (they would need to be taken to a specialist). There are several methods of sharpening steel knives: Using a Whetstone Place the whetstone on a...
Are all knives suitable for both left and right handed use?
All our ranges are ambidextrous (suitable for left and right handed use, with the exception of the Stellar Samurai range as this is a traditional Japanese knife, with a single sided blade that is only suitable for right handed use.
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